Vanilla Plum Bread Pudding (Print version)
Day-old bread soaks up a vanilla egg custard and bakes around juicy pieces of plum.
# Ingredients:
Ingredients
01 -
250 g day-old white bread, cubed
02 -
350 g ripe plums, pitted and sliced
03 -
3 large eggs
04 -
450 ml whole milk
05 -
80 g sugar
06 -
1 tsp vanilla extract
07 -
20 g butter, melted
08 -
½ tsp ground cinnamon
09 -
⅛ tsp salt
# Instructions:
01 -
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.
02 -
Whisk eggs, milk, sugar, vanilla, cinnamon, salt and the remaining butter together until smooth.
03 -
Pour the mixture evenly over the bread. Press exposed bread gently into the custard and leave for 20 minutes so it absorbs the liquid.
04 -
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.
05 -
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.
06 -
Serve warm as it is. The baked plums provide fruit and moisture without an added sauce.
07 -
Cool leftovers promptly and refrigerate covered for up to three days. Reheat individual portions until hot throughout.
# Good to know:
01 -
Includes 30 minutes resting or cooling time.