Bread Pudding with Caramel Ice-cream

 

Australian Gourmet Traveller recipe for bread pudding with caramel ice-cream by Canteen restaurant in London, England.

What you will need

700 ml milk

150 gm good-quality soft white bread (½ loaf), crusts removed, coarsely torn

75 gm seedless raisins

½ tsp each ground ginger, ground allspice and ground cinnamon

½ tsp finely grated nutmeg

Finely grated rind and juice of ½ orange

60 gm butter, melted and cooled

2 eggs, lightly beaten

260 gm caster sugar

1 tsp plain flour

  Caramel ice-cream 180 gm caster sugar

80 ml (1/3 cup) pouring cream

400 ml milk

6 egg yolks

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