Raspberry, Almond, and White Chocolate Bread Pudding with Vanilla Cream Sauce

Raspberry, Almond, and White Chocolate Bread Pudding with Vanilla Cream Sauce

Hello Everyone! I hope everyone had a great weekend celebrating love, be it with your families, friends, or significant others. Tonight I’ll be sharing an elevated version of a classic bread pudding recipe.

Raspberry, Almond, and White Chocolate Bread Pudding with Vanilla Cream Sauce

Bread Pudding is a bread-based dessert that originated in Europe, but popularised in many countries’ cuisines. It is typically made with stale bread, with milk or cream, eggs, butter, and depending whether the pudding is sweet or savoury, a variety of other ingredients.

Raspberry, Almond, and White Chocolate Bread Pudding with Vanilla Cream Sauce

Sweet bread puddings may use sugar or honey, fruits, nuts, vanilla, and spices such as cinnamon and/or nutmeg. The bread is soaked in the liquids together with the other ingredients, baked, and then served with either ice cream or a sauce. Tonight’s recipe will include all of the above, with raspberries, white chocolate, and sliced almonds, topped with a rich vanilla cream sauce.

Raspberry, Almond, and White Chocolate Bread Pudding with Vanilla Cream Sauce Ingredients

PREP TIME 1 HOUR | COOKING TIME 1 HOUR | SERVES 6-8

INGREDIENTS

For the bread pudding

  • 1 loaf wholemeal bread
  • 1 punnet (250g) fresh or frozen raspberries
  • 1 large free range egg
  • 100h mascarpone cheese
  • 2 cups soy milk
  • 1/4 cup white granulated sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Handful of sliced almonds
  • Handful of white chocolate chips

For the raspberry coulis

  • 100g fresh or frozen raspberries
  • 1/4 cup white granulated sugar

For the vanilla cream sauce

  • 100g unsalted butter
  • 200ml heavy cream, or all purpose cream
  • 1/4 cup white granulated sugar
  • 2 tbsp plain flour
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt

METHOD

  1. Bread Pudding: Grease a rectangular baking dish, mine was about 7.5″ x 11″ in size, with the unsalted butter. Cut the bread slices in half diagonally and arrange them into the baking dish. Set aside.
  2. Whisk together the egg, soy milk, sugar, mascarpone cheese, ground cinnamon, and ground nutmeg until well combined. Pour over the bread, making sure to press the bread down to absorb the egg mixture.
  3. Top with crushed raspberries, white chocolate chips, and sliced almonds. Sprinkle an extra tablespoon of sugar on top if you wish. Cover with aluminium foil and let it sit for about an hour before baking.
  4. Preheat oven to 180C (350F or gas mark 4) about 45 minutes into its sitting time. Baked, covered for 30 minutes, and then uncovered for another 30 minutes or until lightly browned and set.

Raspberry, Almond, and White Chocolate Bread Pudding with Vanilla Cream Sauce

  1. Raspberry Coulis: Chuck the raspberries and sugar into a small saucepan and cook over low heat, stirring occasionally to make sure it doesn’t burn on the bottom. It doesn’t take long before the juices start to run and things start to look syrup-y.
  2. After the sauce has simmered for about 10 minutes, it should be just right. Not too thick, not too thin. Optional: If you like your raspberry sauce satiny-smooth, pour the mixture through a fine-mesh strainer. Then use the back of a ladle to push it through, discarding the seeds and reserving the sweet, fruity puree.
  3. Pour on top of the bread pudding and leave to seep.
  4. Vanilla Cream Sauce: Melt butter in a medium-sized saucepan over low heat. Once melted, increase the heat to medium and add the flour. Whisk together for about 10 minutes until it has a nutty aroma, but make sure not to brown the roux.
  5. Add the salt, cream, and sugar, whisking until the mixture becomes thick. Remove from the heat and stir in the vanilla extract. If your sauce is too thick, you can add a few tablespoons of soy milk to loosen the sauce a bit.
  6. Drizzle or pour a generous amount of the vanilla cream sauce over a warm single serving of the raspberry bread pudding and enjoy immediately!

Raspberry, Almond, and White Chocolate Bread Pudding with Vanilla Cream Sauce

Before I end tonight’s post, do check out my Blueberry Bread Pudding recipe that I tackled back in 2017. I also made an all-crust bread pudding with dates from 2014; it’s not up on my blog only because I made it out of the blue one night with leftovers from an afternoon tea party I held when I was still living in Australia.

Raspberry, Almond, and White Chocolate Bread Pudding with Vanilla Cream Sauce

BON APPÉTIT

– Ally xx

myTaste.com

Banana, Blueberry & Peanut Butter Teddy Toasts

Banana, Blueberry & Peanut Butter Teddy Toasts

Good afternoon everyone! Maybe still morning for others, even maybe early morning or late evening. Today’s post is very simple, no method needed really. I made this a while back and was inspired by an Instagram photo that my sister tagged me in. A creative fix to shake away the Monday Blues! That’s really all I have to say today 🙂

PREP TIME 5 MINS | COOKING TIME  SERVES 1

INGREDIENTS

  • 3 slices of Wholemeal Omega-3 Chia Bread, from Baker’s Delight
  • 1 large banana
  • 1 punnet (125g) fresh blueberries
  • Crunchy peanut butter
  • Honey & maple syrup blend, to drizzle

I just realised when writing the ingredient list out, how stupid it looked when I first wrote “9 slices of bananas” and “9 blueberries” 😛

Banana, Blueberry & Peanut Butter Teddy Toasts

BON APPÉTIT

– Ally xx
myTaste.com

Big Breakfast for One

Big Breakfast for One

The most wonderful thing about life when it comes to food is breakfast. I always look forward to breakfast, but I think 90% of the time I actually go without having a proper breakfast, or no breakfast at all – which does sadden me a bit. This is either because I get up too late for breakfast and just skip to brunch, or when I do get up early, I’m rushing off to Uni and usually grab a banana or whatever fruit I have lying around on my way out (which also rarely happens so I just end up waiting until class is over and then packed left-over lunch it is).

What makes me happy though is that I can have Breakfast for Lunch or Breakfast for Dinner. Breakfast all day everyday (please excuse my apparent over-excitement over breakfast). Today, I had my breakfast for lunch, and man it was so good. Who doesn’t love bacon and eggs for lunch?

Big Breakfast for One

PREP TIME 5 MINS | COOKING TIME 10-15 MINS SERVES 1

INGREDIENTS

  • 1 slice of wholemeal bread, toasted, buttered & cut diagonally in half
  • 2 slices of gourmet tomatoes, grilled
  • 2 fresh free range eggs at room temperature, poached
  • 3 slices of rindless bacon, grilled
  • Handful of loose leaf baby spinach, wilted
  • 1 tbsp white vinegar
  • Knob of unsalted butter
  • Ground salt and pepper to taste

METHOD

Poaching the eggs:

  1. Bring small saucepan of water to the boil over medium-high heat, then reduce the heat to low-medium – the water should be just simmering. Add in the vinegar and stir.
  2. Crack one egg into a small bowl and quickly, but gently pour it into the water. Repeat with the other egg. A really soft poached egg should take around 2 minutes, but if you want it a bit more firm, it will take about 4 minutes. To check if they’re cooked right, carefully remove the egg from the pan with a slotted spoon and give the yolk a gentle push (you can tell just by your instincts if it is under or overcooked – or perfect)!

I honestly think that the rest is pretty self-explanatory.

Big Breakfast for One

BON APPÉTIT

– Ally xx

myTaste.com