Exact quantities, then the method.
A classic bread and butter pudding with an autumn twist: a Maple Hazel Latte sachet is whisked into the custard, lending a maple-hazelnut Coffee warmth that turns leftover bread into a proper dessert. Stale white bread, buttered and torn, soaks up the spiced mixture with a handful of sultanas, then bakes until golden and set. A good way to use up a loaf.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Maple Hazelnut Bread Pudding recipe. Canonical: https://teas.co.uk/recipes/coffee/maple-hazelnut-bread-pudding/
Lovely warm with pouring custard or a scoop of vanilla ice cream.
You'll need
- 1 Costa Maple Hazel Latte sachet (17g)
- 6 slices of stale white bread (about 300g total)
- 50g unsalted butter, for buttering the bread and the dish
- 2 large free-range eggs
- 300ml whole milk
- 100ml double cream
- 3 tablespoons of golden caster sugar
- 50g sultanas
- 2 tablespoons of warm maple syrup, for the drizzle
- 20g toasted crushed hazelnuts, for the top
- 1 23cm shallow ovenproof baking dish
- To serve: warm pouring custard or vanilla ice cream
Method
- Heat the oven to 170C (150C fan, gas 3) and butter a 23cm baking dish.
- Butter the bread, tear it into pieces and scatter into the dish in a loose layer.
- Scatter the sultanas over the bread.
- Whisk the eggs, milk, cream, sachet powder and sugar together until smooth.
- Pour the custard over the bread, press it down gently with a spoon, and leave to soak for ten minutes.
- Bake for forty-five minutes, until deep golden and the custard is set with no liquid when a knife goes in.
- Drizzle with warm maple syrup and scatter over the toasted hazelnuts.
- Cool for ten minutes, then serve warm with custard or ice cream.
- Tip: stale bread soaks up the custard far better than fresh, so a day-old loaf is ideal.
The tea it is made with, and what to make next.
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Brewed with: Costa Maple Hazel Latte, 5 Sachets 85g
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