White Chocolate Chip Bread Pudding

 adapted from Kitchen by Nigella Lawson

250g stale bread, cut into 3cm cubes

~ I had a stale baguette sitting around so I used that; if your bread isn’t stale leave out for a few minutes to dry out first

100g white chocolate chips or morsels

3 eggs

40g soft light brown sugar

2 x 15ml tbsps of Amaretto

125ml double cream

500ml full-fat milk

to cover:

4 tsp light muscovado (unrefined sugar cane sugar)

2 tsp ground almonds (this was my adding as I used Amaretto instead of dark rum and I used Amaretto instead of the dark rum because I used white chocolate chips not milk chocolate chips!)

1. Pre-heat oven 170*C/gas mark 3 Grease dish lightly with butter, you just need a casserole type dish!
2. Place bread cubes in the dish and toss in w.c. chips to cover
3. Whisk eggs, brown sugar, Amaretto, double cream, and milk.
4. Pour over bread and press down to coat them in the liquid
5. Leave to soak for at least 20 minutes
6. Sprinkle with muscovado and g.almonds  
7. Bake for 40-50 minutes turn half way through if your oven cooks unevenly

Let the dish stand for a minute before serving!

This turned out really well; we topped ours with some vanilla ice cream! The ice cream helped make it a summer dessert! I always think of this dish as more of a winter type dessert. It is the perfect comfort food!! 



soaking!

baked!



dished up with icecream!