Classic Pear and Berry bread pudding
Recipe by Zach Abrahams
Ingredients:
1L Classic Custard
200ml Milk
2 Eggs (beaten)
1tsp Vanilla Extract
1loaf White bread
½ cup Butter (melted)
2 x 420g Canned Pears
200g Chunky Mixed Berry Jam
1 Lemon Zest
2 Tbls Apricot jam
Method:
Pre heat the oven to 160 C. In a large mixing bowl combine the Clover Classic Custard, milk, vanilla extract and eggs then set aside for later.
Lightly brush each slice of bread on one side then cut crusts off and cut each slice in quarters.
Remove the pears from their can and slice into roughly 2cm cubes.
Combine the Berry jam with the lemon zest, then prepare to assemble.
Into a large ceramic baking dish, pour in half of the custard mixture making sure to completely cover the base of the dish. Assemble the bread quarters starting from one side and moving to the other with each new row leaning slightly on the previous row.
Once all the bread pieces have been assembled, starting from one side, push the pear pieces between every 2nd bread row, into the other rows spoon in little pockets of jam.
To finish, add a splash of water to the apricot jam, then brush over the top of the pudding.
Tips:
If you don’t have any apricot jam, use the syrup that the canned pears are stored in rather.
This recipe can be done in individual servings as well to reduce the amount of people touching the same serving dish.
- Fresh fruit can be used aswell as other types of canned fruits.
