A Mexican dessert - individual raisin and pecan bread puddings scented with cinnamon and vanilla.
Ingredients
1 to grease | Butter, softened |
1 loaf | Brioche, approx 350g (Main) |
¾ cup | Milk |
1 cup | Cream |
1 | Vanilla pod |
2 Tbsp | Sherry |
1 tsp | Cinnamon |
1 | Star anise |
1 slice | Lemon, zest |
2 | Cloves |
1 slice | Orange, zest |
3 | Eggs (Main) |
½ | Granny Smith apples, grated |
¼ cup | Pecans, toasted |
1 to serve | Cream |
¼ cup | Raisins (Main) |
Directions
- Preheat oven to 170C. Grease individual moulds or ramekins thoroughly.
- Cut the crusts off the bread and slice to fit the moulds or dish.
- In a saucepan, add the milk, cream and sherry. Split the vanilla pod and scrape the seeds into the saucepan.
- Add the cinnamon, star anise, cloves and zest. Gently warm for 10 minutes to infuse the flavours. Remove from the heat.
- Whisk the eggs and add to the mixture along with the apple. Chop the pecans and raisins, then add, stirring together.
- Pour this mixture over the bread then bake approximately 15 minutes for individual dishes, 25 minutes for one dish, or until set and golden.
- Serve with cream.