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Amarula bread and butter pudding with rooibos ice cream


amarula bread pudding

Ingredients 15
Servings 4
Time 1 hour 40 mins + 3 hours freezing

Ingredients

  • For the ice cream:
  • 500
    ml
    full cream milk
  • 500
    ml
    cream
  • 160
    ml
    brown sugar
  • 15
    ml
    vanilla essence
  • 5
    rooibos tea bags
  • For the bread and butter pudding:
  • 30
    ml
    salted butter + extra
  • 10
    slices white bread - crusts removed
  • 30
    ml
    apricot jam
  • 250
    ml
    cream
  • 125
    ml
    Amarula liqueur
  • 30
    ml
    brown sugar
  • 5
    ml
    vanilla essence
  • 2
    large eggs
 

Method

35 mins
 

For the ice cream, prepare your ice cream maker as per manufacturer’s instructions. 


Combine the milk, cream, sugar and vanilla essence in a pot over medium heat. 


Bring it up to a boil, add the tea bags, cover with a lid and remove the pot from the heat. 


Allow it to steep for at least 30 mins or until the mixture is cool. 


Remove the tea bags and churn the ice cream for 20-30 mins. 


Transfer to a freezer-friendly container and freeze for at least 2-3 hours until set. 


For the bread and butter pudding, pre heat the oven to 180°C and butter a 25cm round baking dish. 


Spread the butter over each of the bread slices. 


Spread the apricot jam on top. 


Cut each slice into 3 batons. 


Arrange the bread in the buttered dish. 


Combine the cream, Amarula, sugar, vanilla and eggs and whisk until smooth.


Pour it over the bread and bake, 25-30 mins until golden. 


Serve the pudding warm topped with the rooibos tea ice cream. 


TIP: If pressed for time, simply replace the homemade ice cream with good quality store bought vanilla bean ice cream.

 

Read more on: heritage day  |  dessert  |  food24  |  bread pudding
 

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