RECIPE | Spiced bread pudding
Sunday Times reader Jessica Govender puts a delicious twist on a classic bread pudding by flavouring it with saffron, rose water and cardamom
Serves: 6
Ingredients:
30ml (2 tbsp) softened butter
6 bread slices of white or French brioche bread
1 litre full-cream milk
4 strands of saffron
5ml (1 tsp) green cardamom, smashed
15ml (1 tbsp) rose water
125ml (½ cup) sugar syrup (use corn or golden syrup)
250ml (1 cup) condensed milk
To serve:
120g blueberries
Whipped cream
Method: Melt the butter in a frying pan over a medium heat.
Place half the bread slices in the pan and fry until golden brown in colour; repeat with remaining bread.
Place the milk in a separate pot, adding the saffron and cardamon. Bring to a simmer over a high heat, taking care it doesn't boil over. When the milk is reduced by half, add the rose water and set aside.
Meanwhile pre-heat the oven to 120ºC.
In a baking dish, layer the fried bread with the syrup, condensed milk and saffron milk.
Bake for around 10 to 15 minutes.
Decorate with blueberries and serve warm with the cream. • This recipe earned Jessica Govender the title of first runner-up in the 2018 Sunday Times Goodlife Gautrain Taste Experience competition...
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