brew love

If french toast and bread & butter pudding had a love child, it would probably be something like this…

Coffee & walnut bread and butter pudding, fried in butter, with a white chocolate sauce.

[Yard Sale – Dream Weather, Cluster Funk Records, 2022]

Shopping list (serves 6)
Bread & butter pud:
White bread (roughly cut into 2cm x 8cm rectangles) x 400g
Ground coffee x 10g
Walnuts (toasted and blitzed) x 200g
Cream x 750ml
Egg yolks x 5
Sugar x 130g

White choc sauce:
White chocolate (broken into pieces) x 120g
Cream x 240ml

Unsalted butter for frying

Start by infusing the cream for the pudding by combining the coffee, walnuts and 750ml of cream in a saucepan. Bring up to a simmer, turn off the heat, and leave for at least two hours.

Whisk together the yolks and sugar, and then gradually add the coffee cream mixture, continuing to whisk until fully incorporated.

Set your oven to 160°C (fan)/180°C. In a loose-bottomed baking tin, you can begin layering your bread. Remember to line with a sheet of baking paper before you do.

Once the bread is sitting tightly in the tin, pour over the coffee custard mixture evenly over the bread. Cover and cook for 25 minutes.

Remove from the oven, and place something heavy on top. Allow it to cool completely, before placing in the fridge for at least four hours.

To make the white chocolate sauce, simply heat the chocolate and cream together in a saucepan just until the chocolate has melted, mixing well. Store refrigerated in a pouring jug, if possible.

When ready, portion the pudding into slices.

Heat a knob of unsalted butter in a large frying pan over a low heat. Place the portions of pudding into the pan and turn the heat up to medium. Fry for four minutes on both sides, or until golden brown. Allow to rest for five minutes.

Serve immediately with the white chocolate sauce.



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