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Day-old bread soaks up a vanilla egg custard and bakes around juicy pieces of plum. The exposed bread turns golden while the inside stays soft enough to serve with a spoon.
Ingredients
- 250 g day-old white bread, cubed
- 350 g ripe plums, pitted and sliced
- 3 large eggs
- 450 ml whole milk
- 80 g sugar
- 1 tsp vanilla extract
- 20 g butter, melted
- ½ tsp ground cinnamon
- ⅛ tsp salt
Method
- Butter a 20 cm square baking dish with a little of the measured melted butter. Put the bread cubes and sliced plums in the dish, distributing the fruit evenly.
- Whisk eggs, milk, sugar, vanilla, cinnamon, salt and the remaining butter together until smooth.
- Pour the mixture evenly over the bread. Press exposed bread gently into the custard and leave for 20 minutes so it absorbs the liquid.
- Heat the oven to 180°C while the bread soaks. Bake for 35–45 minutes until the edges are golden and the center is softly set with no liquid custard pooling. Loosely cover with foil if the top browns before the middle sets.
- Rest for 10 minutes before spooning into bowls. The top should have crisp tips while the center stays soft and moist, with cooked plum pieces throughout.
- Serve warm as it is. The baked plums provide fruit and moisture without an added sauce.
- Cool leftovers promptly and refrigerate covered for up to three days. Reheat individual portions until hot throughout.
Choose ripe but firm plums
Fruit that holds its shape when sliced leaves distinct juicy pieces in the pudding. Remove every stone before assembling.
Give the bread time
Twenty minutes of soaking helps dry bread absorb the custard evenly. Press down any dry pieces once or twice.
Check the center
A soft set is enough. If the surface colours quickly, cover it loosely and continue baking until liquid custard no longer pools in the middle.
FAQs
- How many servings does this make?
Makes 6 servings using the pan or equipment listed.
- What should I check before serving?
Serve warm as it is. The baked plums provide fruit and moisture without an added sauce.
- How should I store leftovers?
Cool leftovers promptly and refrigerate covered for up to three days. Reheat individual portions until hot throughout.
