Ponche de crème bread pudding

Ponche de crème bread pudding

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(1 ratings)

Prep: 55 mins Cook: 40 mins - 45 mins

More effort

Serves 6
Inspired by a traditional Caribbean spiced drink, this comforting pud is the perfect dessert to bring to a festive dinner party

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal839
  • fat43g
  • saturates20g
  • carbs83g
  • sugars58g
  • fibre3g
  • protein22g
  • salt1.4g
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Ingredients

  • 50g unsalted butter, plus extra for greasing
  • 400g brioche (slightly stale, if possible), thickly sliced
  • 25g coconut flakes
  • 50g raisins
  • large pinch of freshly grated nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 50g pecans, roughly chopped
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 1 tbsp demerara sugar

For the ponche de crème

  • 4 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • grated zest 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 410g can evaporated milk
  • 4 tbsp good-quality dark rum
  • 1 tsp good-quality vanilla extract
  • ¼ tsp freshly grated nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • ½ tsp Angostura bitters
  • 397g can condensed milk

To serve

  • coconut ice cream or double cream
  • 2 tbsp pecans (optional)
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 2 tbsp coconut flakes (optional)

Method

  1. Heat oven to 180C/160C fan/gas 4 and lightly grease a 20 x 30cm baking dish with a little of the butter.

  2. First, make the ponche de crème. In a large bowl, using an electric hand whisk, beat the eggs and lime zest for 1-2 mins until light and frothy. Gradually beat in the evaporated milk and rum, then add the vanilla, nutmeg and bitters, and mix well. Stir in the condensed milk and set aside.

  3. Butter the brioche slices on one side and cut each in half diagonally. Layer half the slices across the base of the baking dish, butter-side down. Pour over half the ponche de crème. Scatter over the coconut flakes, raisins and half the nutmeg, and leave for 15 mins.

  4. Sprinkle over the pecans and layer the remaining slices of brioche, butter-side up, on top. Pour over the remaining ponche de crème, ensuring it soaks all the bread. Sprinkle over the remaining nutmeg and the demerara sugar.

  5. Put the baking dish into a roasting tin and pour boiling water into the tin to come halfway up the outside of the baking dish. Carefully put the tin in the oven and bake for 40-45 mins until the custard is set and the pudding is golden brown. Scatter over pecans and coconut flakes and serve with ice cream or cream.

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Comments, questions and tips

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archangelrich
18th Jan, 2016
5.05
This was lovely. Looking at the ingredients, I thought it would turn out horrendously rich - but the angostura bitters did a really good job of cutting through all the sugar and dairy! Not so sure about the buttering the topside of the brioche - it stopped the custard seeping in effectively, so although the bottom was lovely, the top got a bit dry.
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