Raspberry and chocolate bread pudding
3 cup(s), (750ml)
½ cup(s), (75g)
Vanilla bean paste
1260 g, (2 x 700g loaves) day-old, unsliced, crusts removed
⅓ cup(s), (50g) chopped
Dark chocolate chips
¼ cup(s), (50g)
- Preheat oven to 160°C. Lightly spray a 24cm (base measurement) round springform tin with oil. Heat the milk in a medium saucepan until it just boils. Whisk the egg yolks, sugar and cornflour in a medium heatproof bowl until pale and creamy.
- Gradually whisk hot milk into egg mixture. Return to a clean saucepan and stir over low heat for 20 minutes or until thickened enough to coat the back of a spoon. Stir in the vanilla paste and transfer to a large bowl. Set aside to cool slightly.
- Tear the bread into 4cm chunks and add to the bowl with the custard. Toss to coat and then set aside for 10 minutes for the bread to absorb the custard, turning often so it absorbs evenly.
- Start placing bread in the tin, sprinkling with raspberries, cranberries and choc chips as you go, so they are evenly distributed throughout, but keep some for the top. When all the filling is in the tin, pour over any remaining custard and use your hands to press gently but firmly into the tin. Sprinkle with remaining raspberries, cranberries and choc chips, then the almonds and demerara sugar.
- Bake for 1 hour 15 minutes or until set and lightly golden. Stand in the tin for 20 minutes, then remove, sprinkle with icing sugar and cut into wedges to serve. Alternatively, cool completely in the tin and serve, dusted with icing sugar, at room temperature.