ALMA RYE BREAD AND BUTTER PUDDING

TIPS: Serve warm with a drizzle of double cream and maple syrup.

ALMA RYE BREAD AND BUTTER PUDDING

INGREDIENTS

100g salted butter
1 Alma Rye Bread Loaf, torn
4 large eggs and 2 egg yolks
300ml whole milk
250ml double cream
100g caster sugar
1 tsp vanilla bean paste
1 tsp ground cinnamon
Pinch of sea salt
2 Amarillo Peaches, halved and sliced
3 tbsp demerara sugar
Double cream, to serve
Maple syrup, to serve

METHOD

1. Preheat the oven to 180°C and line a 15cm loaf tin or round baking dish with baking parchment.
2. Melt the butter in a pan over medium heat. Continue cooking, swirling occasionally, until it foams then turns golden brown and smells nutty. Remove from heat immediately.
3. Slice and tear the Alma Rye Bread Loaf into rough chunks and pour over the browned butter. Toss well so every piece is coated.
4. In a large mixing bowl, whisk the eggs, egg yolks, milk, cream, caster sugar, vanilla bean paste, cinnamon, and a pinch of sea salt until smooth. Add the buttered bread and mix.
5. Pour the soaked rye bread custard mix into the prepared loaf tin and push down. Stuff the sliced peaches in and amongst the rye custard mix and leave the edges out so they crisp in the oven.
6. Scatter 3 tablespoons of demerara sugar over the top for a crisp, caramelised crust and bake for 45 minutes or until you can put a knife into the pudding and it comes out with a thick layer of custard. It's ready when puffed, golden, and just set with a slight wobble in the centre.
7. Rest for 5 minutes before serving warm. Leave to cool for longer if you want to get clean slices. Serve with more double cream and a drizzle of maple syrup.