So simple yet so moreish!
I think since I started blogging, this is my very first actual baked dessert. I am so sorry for that because to be honest I am not much of a dessert person. I am mostly into savoury dishes but then sometimes I do agree we all need something sweet to fix the mood. Normally I would persuade my siblings to have Ice Creams when they start being persistent on making a dessert for them but then there are also times where they don’t leave me with an option really.
Bread Pudding is one among the most easy desserts that you can make at home.It is also one of the most traditional Mauritian bake and reminds me so fondly of my childhood days back then. Famously known for their sweet fondant and comforting taste,the Bread Pudding is certainly the favourite of many here in Mauritius. I am definitely a Bread person and lately I am drooling over a lot of Bread recipes namley Focaccia with olives and cherry tomatoes and also bread sticks and many more. Have you had a chance to look at Paul Hollywood’s cookbook on breads? I personally love him and he is such an inspiration. I can’t wait to have my new oven in order to start baking those goodies.
Why my love for Breads? Basically because it is all connected to my childhood memories where during school vacations,I used to go spend my holidays at my cousin.And there near to her house was a bakery and till now I can still picture the grasping image of their stalls including the captivating smell of fresh breads and croissants. Every evening we would go buy breads and I would just stand and stare at those delicacies and always wondered how can something simple look so majestic. And such is the Bread pudding! Almost majestic when hot out of the oven and the kitchen would smell of cinnamon leaving you a cozy feeling all day long. It is considered as being traditional because long time back there used to be a lot of extended families.Which means food hold a special place in the heart of every home.So no question really to throw away stale breads. I must say what an amazing way to make full use of stale breads. Besides it used to be such an amazing treat during tea time. My mum would always serve me one or two slices after school time. But back then I didn’t love it as much as I do now.Because now you get to top it all with a generous spoonful of ice cream!
Preparation time : 15 mins
Cooking time 35 mins
- 4 Slices of stale bread
- 4 Halves of Peaches in sugar syrup
- 1 tsp of Cinnamon powder
- 1/2 a cup of Sultanas/Raisins
- 2 tsp of Vanilla Essence
- 1 cup of Dessert cream
- 2 cups of Liquid milk
- 2 tsp of Brown sugar
- Trim the edges of your bread slices. (As shown in picture below)
- Butter up both sides of the bread slices and then cut into quarters each.
- Arrange the quarter slices into your mould. (As shown below)
- Now insert carefully all the Sultanas and sliced Peaches halves into each slices of bread.
- In a separate bowl, mix the dessert cream and the milk together.
- Then add the vanilla essence as well as the brown sugar and give everything a good whisk.
- Pour everything into the mould but then little at a time allowing the milk to be absorbed fully until it floats. (As shown below)
- Sprinkle the cinnamon powder on top or you can even omit this step if you don’t love the earthy flavour of cinnamon in your dessert.
- Preheat your oven at 175°C or 350F and then put into a bain marie and bake for 35 mins approx.
- You will know it’s ready by it’s smell. Your kitchen will start smelling all cinnamon cinnamon.
- Remove and leave to cool down before slicing and topping up with custard sauce or with vanilla ice cream.
The flavour develops more when you keep it to chill in the fridge for some good 1-2 hours or so. But then I really couldn’t wait for 1 hour to tuck into this goodness.At that precise moment the not-so a dessert person was all gone and I was like a kid being given candy to eat.I served therefore, myself a good portion with a little drizzle of honey and a dollop of dessert cream on top – which was clearly not necessary but then O-M-G so fluffy moist and almost like a genoise cake! I think I am converted.I am going to try some more desserts in the weeks to come and stuffed myself!
I am sure there is another traditional way of making Bread Pudding at yours.With time I have noticed that we all share the same food but then adapted it in a very different way through a different name. In India they have Bread Pudding too but with a whole different way of making it. They start by dipping the bread slices in an egg batter and fry them to be later on dipped into rose water sugar syrup.
I would love to know how you make yours and if it is considered to be a traditional dessert too at yours. Normally in Mauritius,the most common way of making Bread Pudding is with caramelised sugar syrup. And it doesn’t involve any dairy or eggs products.The bread is flavoured with vanilla essence and raisins only. All poured into a pan with the bottom filled with caramelised syrup and baked. But then I prefer this version and also the bain marie method because the texture and taste is more flavoursome.
Hopefully you loved this little twist to the normal Mauritian way of making Bread Pudding.I would love to hear from you in the comment section below. If you are on Facebook do not forget to Like and Follow me there too to catch more of the cooking I do.
Take care my lovely people until my next post.