Bread and Lemon Curd Pudding

Buttery bread triangles coated in lemon curd and vanilla custard, pan-fried until golden, then caramelized and served with redcurrant cream.

Vegetarian Comfort Food Dessert Lemon

Estimated Nutrition

Calories

1422.6

kcal / serving

2845.2 kcal total

Carbs

109.2g

per serving

218.4 g total

Fat

102.4g

per serving

204.8 g total

Protein

21.1g

per serving

42.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

tbsp

Icing Sugar

for dusting

CondimentsSauces

tbsp

Lemon Curd

Dairy

Butter

melted

piece

Egg Yolk

free-range

150

Cream

for the batter

100

Cream

to serve

Fruits

Redcurrant

GrainsCereals

0.5

loaf

Bread

sliced and cut into triangles

NutsSeeds

0.5

tsp

Nutmeg

grated

piece

Vanilla Pod

split and seeds removed

Method

Serve the pudding with the redcurrant cream.

Mix the redcurrants and 100ml cream in a bowl.

Melt the butter in a non-stick frying pan and coat the bread triangles.

Dust with icing sugar and caramelise using a blowtorch.

Cook the bread in the frying pan over gentle heat for 5 to 8 minutes.

Cut the bread slices into triangles.

Dip the bread into the batter mixture to coat thoroughly.

Whisk egg yolks, 150ml cream, sugar, nutmeg, and vanilla seeds in a bowl.

Brush the bread triangles with the lemon curd.