Lay your heart on the table with this warm dessert, cooked in Le Creuset heart-shaped signature casserole (RRP $540) or ramekins (RRP$55 set of 2).
Ingredients
| 1 loaf | Cinnamon bread, approx. 450g (Main) |
| 420 ml | Full cream milk |
| 4 large | Eggs |
| 100 g | Brown sugar |
| 1 tsp | Ground cinnamon |
| ½ tsp | Ground nutmeg |
| 1/8 tsp | Ground cardamom |
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Directions
- Cut cinnamon bread into 2.5cm cubes and spread on a baking sheet. Leave out overnight to become dry. Alternatively, bake the bread cubes at 160C (fan forced 140C) for 15-20 minutes or until dry. Let cool.
- In a large bowl, whisk together milk, eggs, brown sugar and spices. Gently fold the bread cubes into the milk mixture. Refrigerate 30-45 minutes. Remove the bread mixture from the refrigerator and stir gently.
- Pour into the heart-shaped casserole and bake at 180C (160C fan-forced) for 55-65 minutes (if using ramekins cook for 20-30 minutes) or until puffed and golden. Serve the bread pudding with a sprinkle of icing sugar and a dollop of whipped cream.
