Brûléed Grapefruit Bread and Butter Pudding
Guys, Guys, Guys, yesterday, we hit 2000 followers on Instagram! *party popper and streamers fly through the air. I seriously cannot thank you all enough! Your love and support is what motivates me to get back in the kitchen after an epic fail, and the drive to keep providing great recipes for you all has allowed the creative in me to shine. Plus, I think it is soo fitting that we hit 2000 on the day I was baking bread and butter pudding, my all time FAVOURITE dessert! And this Brûléed Grapefruit Bread and Butter Pudding recipe, is seriously… the best!! No Seriously, it is! With the burnt sugar syrup through the grapefruit infused custard and a big dollop of coconut cream on top, it is literal heaven. Also, it’s currently 10:46 at night, and I am falling asleep, but I was dying to get this recipe up, so please forgive any spelling mistakes, or horrible grammar… or maybe bad humour? I will be back in the morning to smooth out the post, but in the meantime, you need to make this pudding! Ok, goodnight.
I’m back!… almost a week later! (whoops) and.. I don’t really have much to add other than it re-heats great and has served me for breakfast, lunch and dinner every day since the 30th… now as you were.
MY TOP TIPS FOR MASTERING THIS BAKE
#1 Don’t mix your sugar syrup until all the sugar has dissolved. Stirring before the sugar has completely melted will likely result in an undissolved sugar crystal setting off a chain reaction and causing the syrup to crystallise and turn grainy.
#1.2 Should you be unable to help yourself and stir your syrup before all the sugar has dissolved, have a pastry brush and a glass of water on hand. After string, dip your brush in the water and brush down the sides of your pot to wash any sugar crystals back into the syrup to melt.
#2 Once your sugar has melted, avoid stirring your syrup until it's off the heat. You will know your syrup is ready to be taken off the heat when it turns a slightly darker than golden colour. If you've been mixing your syrup, this colour will be harder to pinpoint, and timing is crucial.
#3 The perfect bread for bread and butter pudding is slightly stale, this way it absorbs more custard! So if you're buying bread specifically for this recipe, let it sit for 1 or 2 days first (mine actually sat for four because I forgot about it!).
#4 To ensure that your eggs are mixed through your batter evenly, whisk them lightly with a fork before adding them to the batter! This way, you won't end up with streaks of egg white through your batter and avoid eggy chunks in your finished product.
#5 If you find your bread starts to float a little in the custard, cut a section of parchment paper slightly larger than the casserole dish that you're using, and place a plate atop it to weight them down. Leave this in place while your pudding rests in the fridge, but ensure it is removed before placing in the oven.
#7 Bread and Butter puddings aren't ideal candidates for the skewer test, so how do you know if it's ready or not. Jiggle it side to side or press down on part of the crust nearing the centre of the pudding, if the pudding jiggles as one, it's ready, if not, pop it back in the oven!
#8 Also, your pudding will puff up massively while it’s in the oven! But it will drop back into the casserole dish after it’s cooled a little, so don’t be alarmed if you sneak and peak into the oven and it looks like it’s about to spill over, it won’t, trust me.