EURASIAN BREAD PUDDING
SERVES 6-8
INGREDIENTS
470g can peach halves in syrup, drained
6 slices brown bread
6 slices white bread
SCS Pure Creamery Butter
6 eggs
1 cup (220g) castor sugar
3 cups (750ml) evaporated milk
1 cup (200ml) coconut cream
(thick santan)
2 tsp vanilla essence
4 tbsp marmalade
4 tbsp sherry liqeur
METHOD
1. Preheat oven to 180°C. Butter an
ovenproof dish with SCS Pure Creamery
Butter (measuring approx 29cm x 18cm x
8cm).
2. Slice each peach half into 6 pieces.
Butter the bread with SCS Pure Creamery
Butter, remove crusts, cut into quarters,
crossways. Place bread into the dish in
overlapping pieces, alternating between
brown and white bread with a peach slice
between each slice.
3. Whisk together eggs and sugar until
sugar has dissolved. Gradually whisk
in evaporated milk, coconut cream and
vanilla essence. Gently pour custard
mixture over the bread.
4. Place dish into another deep baking dish
with enough boiling water to come halfway
up sides of the ovenproof dish. Bake in oven
for 50 minutes, or until lightly browned and
firm. Remove from oven.
5. Meanwhile, warm marmalade in a
saucepan. Remove baking tray from deep
baking dish and stir in sherry. Brush
marmalade glaze over pudding and return
to the oven for 15 minutes. Allow to cool
and firm up slightly. Serve with ice cream,
if desired.
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