This simple baked bread pudding with a crunchy crumble style topping is another way of using up day old bread and can be served for brunch or as a comforting pudding with a dollop of vanilla ice cream.Adding steam helps the egg custard cook evenly without the risk of becoming too dry.
METHOD
- Preheat oven using hot air function with added steam (Medium Humidity)
- Smear butter around the oven proof baking dish, sides included.
- Cut the bread into chunks - approx. 3 cm cubes.
- Place bread evenly into baking dish. Distribute half of the blueberries amongst the bread, leaving the remaining berries for serving.
- Whisk together eggs, milk, cream, vanilla, both sugars and cinnamon until thoroughly combined.
- Pour egg mix evenly over the bread.
- Prepare the topping while the egg mix seeps into the bread.
- In a small bowl, rub the cubed butter into the flour, brown sugar and spices until the mixture resembles large, coarse breadcrumbs.
- Sprinkle the topping evenly over the bread and egg mix ensuring all of the bread is covered.
- Place in middle of preheated oven and bake until golden brown on top and is set throughout - approx. 25 - 30 minutes.
- Remove from oven and serve warm.
- For serving, sprinkle remaining blueberries on top with an optional dusting of icing sugar.
1 Vienna loaf or similar loaf of bread bread, a loaf of brioche will also work well ( can be day old or fresh )
1 tsp of butter for greasing dish
7 x large eggs, (we used size 7)
2 1/4 Cups whole milk
1/2 Cup cream
1/2 Cup castor sugar
1/2 Cup soft brown sugar
2 T vanilla essence
1 tsp ground cinnamon
1 x 125 gm punnet of blueberries ( can be substituted with frozen )
TOPPING
100 gm butter, cold, cubed
1/2 Cup flour
1/2 Cup soft brown sugar
1 T ground cinnamon
1 tsp ground nutmeg
