What I love about the milk from Greenfields is that they use 100% real fresh milk from their own cows, with no additives, permeate, preservatives, hormones, antibiotics or flavouring. The taste of the milk remains natural.
The custard was poured onto the bread – be sure that the custard gets into every nook and cranny. The pudding was covered with cling film and placed in the fridge for a couple of hours so that the bread could soak up the custard.
You can also make the pudding to this stage and place it in the fridge for up to 24 hours before baking it.
Before baking the pudding, I sprinkled the cinnamon sugar on the bread. You can also add knobs of butter on the bread, but since the pudding was already so rich, I skipped this step.
Then the pudding was baked for about 45 to 55 minutes, depending on how hot your oven can get. I baked mine for 50 minutes. Once a toothpick that has been inserted into the pudding emerges clean, and the tips of the bread are starting to toast, the pudding is done.
I let the pudding rest for about 15 minutes before I served it.
In the meantime, I made a quick chocolate ganache to go with the pudding.
In a saucepan, I heated cream, butter and corn syrup until the mixture came to a boil.
This was poured onto the chocolate which had been placed in a bowl.
I stirred until the chocolate had fully melted, before drizzling it onto the pudding.
I served my pudding with Vanilla Bean ice cream.
But it is good even on its own.
BREAD AND BUTTER PUDDING (SERVES 8-10)
Adapted from recipe by The Kitchn
For the pudding
10 cups stale bread, brioche, or any other bread, cut into bite sized pieces
5 cups Greenfields Fresh milk (or a mixture of milk and cream)
6 large eggs
1 cup caster sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup Raisins or Sultanas or any other dried fruit
1/2 cup Chocolate chips
1/2 cup toasted nuts
For the cinnamon sugar
2 tbs caster sugar
1 tbs cinnamon
1. Butter the inside of your baking dish and arrange the bread pieces inside. If you’re using raisins, nuts, fruit, or any other pudding ingredients, sprinkle them over the bread so they are evenly distributed.
2. Whisk together Greenfields milk, eggs, sugar, vanilla, cinnamon, salt, and any extra flavoring ingredients you’re using.
3. Slowly pour the Greenfields milk mixture over the pudding, making sure it gets into all the nooks and crannies. Cover the casserole and refrigerate for at least one hour or overnight to fully absorb the custard.
4. Pre-heat the oven to 160° with a rack in the middle of the oven. Set the pudding on the counter while the oven is pre-heating to take some of the chill off.
5. Sprinkle any toppings over the pudding and bake uncovered for 45 – 55 minutes. The pudding is done when a toothpick inserted in the middle comes out clean and the tips are starting to toast.
6. Let stand for at least 10 minutes before serving.
Note: Leftovers will keep refrigerated for up to a week.
Chocolate Ganache (Serves 8-10)
Adapted from Sticky, Chewy, Messy, Gooey by Jill O’Connor
225g finely chopped semi-sweet chocolate
30g unsalted butter
2 tbs light corn syrup
1 cup heavy cream
1. Place the chocolate in a heatproof bowl.
2. Combine the cream, butter and corn syrup in a saucepan.
3. Stir over medium-high heat until butter is melted and the mixture comes to a boil.
4. Just as the bubbles start to rise, pour mixture over the chocolate.
5. Stir until chocolate is smooth and creamy.