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Sweetbread Pudding
Sweetbread Pudding
Clock dfcc0e208d138d9bd767c6f1f85dfe28624afa0652c24ad00a1a457ca3ec6e0d
1 hour
Preparation Time
Shares 5606bf075942176c08f602bcfddfb1eae4f9ffc25749ab7454da85f803864740
Difficulty ff7c9d703c99daf2ec2af59a591ebe31b6bd74796afe6167236e1316b56ed4a6
  • Grease a 20 x 30 cm baking pan with butter.
  • Fit the sweetbread slices in the pan, one next to the other. Place the remaining slices over them and cut some slices in half if necessary.
  • Add the strawberries, placing them between the slices.
  • In a medium mixing bowl, lightly whisk the eggs.
  • Add the milk, heavy cream, sugar, salt, nutmeg, zest and vanilla.
  • Pour the mixture over the sweetbread, making sure that all of the slices are coated in the egg mixture.
  • Cover with plastic wrap and refrigerate from 1 to 12 hours, until it soaks up all of the mixture.
  • Preheat oven to 170 * C (350 *F) Fan.
  • When the sweetbread is ready, bake for 40-45 minutes, until light golden.
  • Serve with crème anglaise and extra strawberries.
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