Bread & Red-Palm Butter Pudding

Difficulty: Easy

Serves: 2 – 3 people

Ingredients:

• 60 g of Unsalted Butter
• 10 slices of Soft White Bread (cut diagonally)                
• 8 tbsp ELAIESE Red Palm Oil
• 90 g of Raisins
• 3 tsp Ground Nutmeg
• 3 tsp Ground Cinnamon
• 400 ml Milk
• 100 ml Heavy Cream
• 2 Large Egg
• 4 tbsp White Sugar
• 1 tsp Vanilla Extract

Instructions:

1. Preheat oven to 180 degree Celsius. Grease a rectangle baking dish with a little of butter.
2. Spread butter on one side of each bread triangles. Place the breads on the baking dish with the butter-side facing up.
3. Drizzle the red palm oil over on top of the bread and sprinkle raisins, nutmeg, and cinnamon evenly over the bread. Repeat this layer until the dish is filled to the top.
4. To make the custard, whisk the eggs with 3 tbsp of sugar and vanilla extract until light and pale in colour. In a pot, heat the milk and cream over medium heat (be careful not to boil) and set aside.
5. Pour in the milk mixture over the eggs while whisking continuously until all the milk is added.
6. Pour the custard slowly and evenly over the bread and gently submerge the bread down into the liquid. Set aside to let the bread soak for 30 minutes.
7. Sprinkle the remaining 1 tbsp of sugar over the surface and set aside for 30 minutes.
8. Bake the bread pudding in the pre-heated oven for 40-45 minutes or until the surface is golden brown in colour, well risen and the eggs are set.
9. Serve hot.