I know I have deserted you, but I am back and to make up for it I made you a delicious winter warmer dessert (did you catch that?).
Look at the golden delicious treat, served with some strawberries on the side. Are you tantalised yet?- I am completely shocked if you are not.
Bread pudding, like all good breakfast food, is perfect at any time of the day. This recipe worked so well for brunch and it was the perfect sweet treat (just like you hey hey heyyyy), to end off the meal. I suggest making it for dessert or tea time- use it don't use it.
Cooking time: 40 minutes
Prep time: 10 minutes
1 small French loaf
1 cup milk
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup of sugar
10 chopped pecan nuts
1 punnet of strawberries
Preheat the oven to 180 degrees Celcius.
Beat eggs, milk sugar, cinnamon and nutmeg together in a jug to form a custard.
Slice bread and layer into two ramekins, once the ramekin in half full add the custard and some 1/2 the chopped nuts. Continue adding more bread until the ramekin is full, cover with more milk and nuts bake in the oven for 40 minutes (until the top is golden brown).