Steam Combi Recipe: Baked Blueberry and Cinnamon French Toast Pudding

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

1. Preheat oven using hot air function with added steam (Medium Humidity) 
2. Smear butter around the oven proof baking dish, sides included.
3. Cut the bread into chunks - approx. 3 cm cubes.
4. Place bread  evenly into baking dish. Distribute half of the blueberries amongst the bread, leaving the remaining berries for serving.
5. Whisk together eggs, milk, cream, vanilla, both sugars and cinnamon until thoroughly combined.
6. Pour egg mix evenly over the bread.
7. Prepare the topping while the egg mix seeps into the bread.
8. In a small bowl, rub the cubed butter into the flour, brown sugar and  spices until the mixture resembles  large, coarse breadcrumbs.
9. Sprinkle the topping evenly over the bread and egg mix ensuring all of the bread is covered.
10. Place in middle of  preheated oven and bake until golden brown on top and is  set throughout - approx. 25 - 30 minutes.
11. Remove from oven and serve warm.
12. For serving, sprinkle remaining blueberries on top with an optional dusting of icing sugar.