Bread and Butter Pudding with Peaches and Raspberries

desserts, flour & pre-mixes, fresh bread

This traditional bread and butter pudding is made with our new Helga’s Thick Cut Cafe range, making it fluffier and tastier than ever before!

Ingredients

Serves:

2 (loaves) each Helga's Traditional White Loaf
200 g Meadow Lea Original Spread
80 g Caster Sugar
1.4 L Custard
200 g Peaches (tinned)
800 g Raspberries

Method

Step 1

Preheat the oven to 150 degrees Celsius. As the oven warms up, pour the custard into a pot and warm on the stove or in the microwave.

Step 2

Using the Meadow Lea Original, spread a thick layer on a gastronome tray, then lightly sprinkle sugar over-the-top.

The chef is seen buttering the baking dish

Here the chef is picture sprinkling sugar over the top of the butter

Step 3

Then, spread the Meadow Lea Original across each piece of Helga’s Traditional White bread. Cut the slices in half, then arrange them in the baking tray. When arranging them, strategically overlay them to ensure every corner is covered.

Explore Goodman Fielder Food Service’s range of premium wholesale catering spreads. and wholesale bread.

The chef is seen buttering the two loaves of bread

The chef is pictured slicing the bread and placing it in the baking dish

Step 4

Disperse the peaches between the layers of bread, then pour the warm custard over-the-top and allow to soak for 20 minutes.

The chef is placing the peaches inbetween the slices of bread

She is then pictured pouring the custard over the bread

Step 5

Place in the oven for 30 minutes or until the custard has set and the bread becomes golden brown

The chef is seen placing the pudding in the oven

The chef is seen adding raspberries to the cooked pudding

Step 6

For serving, scatter the raspberries over the bread and scoop a portion into a serving bowl.

Image of the cooked and final bread and butter pudding