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Bread and Sauternes pudding with cinnamon and apple caramel

This pudding has no butter in it but otherwise it's very similar to bread and butter pudding. Serve the pudding with a glass of Sauternes for good measure.

You'll need

5 eggs 400 ml pouring cream 300 ml milk 50 gm caster sugar 80 ml Sauternes 210 gm crustless day-old pain au raisin, cut into 2½cm cubes For greasing: butter For dusting: ground cinnamon For dusting: demerara sugar To serve: vanilla ice-cream   Apple caramel 120 gm caster sugar 80 ml (1/3 cup) clear apple juice


  • 01
  • Whisk eggs, cream, milk, caster sugar and Sauternes in a bowl to combine, set aside.
  • 02
  • Preheat oven to 180C. Scatter bread in a buttered 1-litre ovenproof dish. Pour cream mixture evenly over bread and stand until bread has completely absorbed cream (20-30 minutes). Dust with cinnamon and demerara sugar, then bake until golden and custard is set (30-40 minutes).
  • 03
  • Meanwhile, for apple caramel, combine sugar and 80ml water in a saucepan over medium-high heat, stir until sugar dissolves, brushing down sides of pan with a wet pastry brush (1-2 minutes), then cook until caramel (10-12 minutes). Add apple juice (be careful as mixture will spit), then stir until dissolved (1-2 minutes). Cool to room temperature, then refrigerate until chilled.
  • 04
  • Serve pudding hot or at room temperature with apple caramel and vanilla ice-cream.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Aug 2010

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