Chefs' Recipes

Bread pudding with caramel ice-cream

By Canteen restaurant in London.
Bread pudding with caramel ice-cream

Bread pudding with caramel ice-cream

Ben Dearnley
8
40M
45M
1H 25M

“I’ve been trying to replicate the bread pudding from London’s Canteen without success. Would they be happy to share the recipe?”

Harold Flynn, Lane Cove, NSW

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

Caramel ice-cream

Method

Main

1.For caramel ice-cream, stir 60gm sugar and 20ml water in a saucepan over medium heat to dissolve sugar, brush down sides of pan with a wet pastry brush and cook without stirring until dark caramel (6-7 minutes). Remove from heat, add half the cream (be careful as hot caramel will spit), swirl to combine and set aside. Combine milk and remaining cream in a saucepan over medium heat, bring to the simmer. Whisk remaining sugar and yolks in a large bowl until pale, gradually add milk mixture, whisking to incorporate. Transfer to a clean saucepan and stir over low-medium heat until mixture coats a spoon thickly (6-7 minutes). Strain into a bowl, add caramel mixture and refrigerate to develop flavours (4 hours). Freeze in an ice-cream machine, then freeze until required. Makes about 800ml.
2.Meanwhile, combine milk, bread, raisins, spices, orange rind and orange juice in a bowl, stir to combine, refrigerate to develop flavours (2 hours), then stir through melted butter.
3.Preheat oven to 175C. Whisk eggs and 200gm sugar in a bowl until pale (3-4 minutes), then whisk in flour. Stir in bread mixture and pour into a 6cm-deep, 18cm x 26cm ovenproof dish. Scatter with remaining sugar, place dish in a large roasting tray and pour in enough hot water to come halfway up sides of dish. Bake until golden and just set (30 minutes). Serve warm with caramel ice-cream.

This recipe is from the August 2012 issue of .

Notes

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