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Quince bread and butter pudding

Frank Camorra
Frank Camorra

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Tea-time treat: Quince bread and butter pudding.
Tea-time treat: Quince bread and butter pudding.Marcel Aucar

Hearty, comforting bread and butter pudding is always a winner when it's cold. If you don't have quince paste, substitute a firm jam of your choice.

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Ingredients

  • 5 eggs

  • 300ml thickened cream

  • 400ml milk

  • 60g castor sugar

  • 1 orange, zested

  • 1 vanilla bean

  • 8 x1cm-thick slices of brioche

  • 150g quince paste, cut into 1-cm cubes

  • 2 tbsp raw sugar

  •  

Method

  1. 1. Preheat the oven to 180C.

    2. Lightly grease a one-litre ovenproof dish.

    3. Combine eggs, cream, milk, castor sugar and orange zest in a mixing bowl, then scrape the seeds from the vanilla pod and add these to the bowl. Whisk vigorously to combine and set aside.

    4. Cut the slices of brioche diagonally in half. Place one layer of brioche in the prepared dish. Scatter one third of the quince cubes over the brioche. Layer the remaining brioche slices to fit into the dish and scatter remaining quince cubes over that layer.

    5. Pour cream mixture evenly over brioche and stand the dish until it is completely absorbed, about 1 hour.

    6. Scatter raw sugar over the top and bake until golden and custard is firm, about 30-40 minutes.

    7. Serve immediately or at room temperature, lightly dusted with icing sugar.

     

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Frank CamorraFrank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.

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