A. For Bread pudding - prepare ingredients- melt butter. Put aside. Grease ramekins with butter. Prepare bread - use any type of bread available - white, brioche, croissants. For white bread, trim the edges & butter both sides. cut into preferred size. Place/arrange cut bread into greased ramekins. Keep aside. Layer with sultanas (optional / if available)
Crack eggs, stir in sugar & melted butter until well mixed. Next, add thickened cream. Whisk until well combined. Using a fine sieve, Strain this mixture into another bowl. Then, Ladle this mixture over the bread in ramekins & place ramekins in a bain marie. Bake at 180C for 20-25mins or until the bread is golden in colour & filling is slightly set. Note: Preheat oven to 180C & prepare water bath/ bain marie before baking bread pudding.
B. Sauce - crack egg & whisk in corn flour, custard powder & maple syrup or sugar until well combined. We use maple syrup. Anything available. Put aside. scald milk over medium heat (This is use to temper the egg). Turn off the heat.
Ladle scalded milk into egg mixture slowly while whisking quickly until well combined. Ladle milk in batches. (Skipping this step, risking eggy sauce & curdled egg/sauce, so, avoid skipping this process). Return to the heat and keep whisking (over medium heat first then switch to low) until mixture thickened. Remove from the heat. Add vanilla extract once sauce is slightly cooled/warm.
Serve bread pudding with sauce.
