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Bread and Sauternes pudding with cinnamon and apple caramel

Australian Gourmet Traveller dessert recipe for bread and Sauternes pudding with cinnamon and apple caramel.

By Lisa Featherby
  • Serves 6
  • 30 mins preparation
  • 40 mins cooking plus soaking, cooling, chilling
Bread and Sauternes pudding with cinnamon and apple caramel
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.

Ingredients

  • 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 clear apple juice (1/3 cup)

Method

Main
  • 1
    Whisk eggs, cream, milk, caster sugar and Sauternes in a bowl to combine, set aside.
  • 2
    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).
  • 3
    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.
  • 4
    Serve pudding hot or at room temperature with apple caramel and vanilla ice-cream.
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  • Author: Lisa Featherby