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Egg Free Spiced Cranberry & Chocolate Bread Pudding With A Lime-Vanilla Sauce

The reason for this bread pudding and post is Paper Chef. If you haven’t come across this before, Paper Chef is a virtual competition where 4 ingredients are randomly chosen every month, from a list which I understand is presently 103 items long! What you do is come
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Course Dessert
Cuisine global vegetarian
Servings 4 serving

Ingredients
  

For the Spiced Cranberry & Chocolate Bread Pudding :

  • 10 white bread slices , crusts removed
  • butter bread a little for toasting the
  • 1/2 cup cream (25% fat)
  • 3/4 cup milk
  • 2 tbsps vanilla custard powder flavoured
  • 1 tsp lime zest
  • 2 tbsps butter , melted
  • 1/2 cup sugar caster (fine)
  • 1/2 tsp vanilla extract
  • 1/2 tsp masala chai (or spice of your choice)
  • 2 tbsps butter , melted
  • 1/4 tsp salt
  • 1/3 cup cranberries dried
  • 1/3 cup chocolate dark mini chips

For the Lime Vanilla Sauce :

  • 1/3 cup sugar granulated
  • 2 tbsps butter , melted
  • 2 tbsps vanilla custard powder flavoured
  • 1 1/4 cups water
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/8 cup lime juice
  • 1 tsp lime zest

Instructions
 

  • For the Bread Pudding, lightly butter the bread slices and toast them till golden brown, then cut them into 1u201d squares and put them in a big bowl. In another bowl, lightly hand whisk together the cream, milk, custard powder, sugar, lime zest, melted butter, vanilla extract, chai masala and salt. Once well blended and the sugar has dissolved, pour this liquid into the bread squares and lightly mix in a folding motion to coat all the bread. Cover and keep aside for about 15 minutes.
  • In the meanwhile, generously grease/ butter 4 or 5 dariole moulds (or ramekins/ square dish) depending on their size. Sprinkle one half of the cranberries equally amongst the moulds. Sprinkle one half of the chocolate chips over this.
  • Now half fill the moulds with the soaked bread squares. If the soaked bread seems a bit dry, add a little milk and mix gently. The bread should be wet but not soggy! Sprinkle the remaining cranberries and chocolate chips equally amongst the moulds. Top all the moulds with the remaining soaked bread.
  • Place the moulds/ baking dish in a roasting pan. Pour boiling water into the roasting pan carefully so it comes up to about 1/3rd of the moulds. Carefully place the roasting pan with the moulds into your oven and bake the pudding at 180C (350F) for about 22 to 25 minutes. When ready the top of the pudding must be light brown, looking a bit puffed and feel firm to touch. Do not let it dry out. A skewer inserted into the pudding should come out clean.
  • Allow the pudding to cool in the moulds for 10 minutes and then loosen the sides with a knife. Unmould onto a serving plate and serve warm with lime-vanilla sauce.
  • For the Vanilla-Lime Sauce, put the sugar, melted butter, custard powder, water, vanilla and salt in a pan and lightly whisk by hand till blended. Place the pan on the stove and cook the mixture on medium heat, whisking constantly, till the sauce starts thickening. Make sure the sauce doesnu2019t form lumps.
  • Add the lime juice and zest, whisk till blended and it thickens to a light pouring consistency. Let the sauce cool. Whisk occasionally so it is smooth. The sauce will thicken a little more as it cools. If the sauce is too thick add a spoon or two of water, mix well and warm slightly before serving with the pudding.
  • You can use this recipe with I cup of water (instead of 1 1/4 cup) to make an egg free lime curd.