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Bread and Lemon Curd Pudding

Buttery bread triangles coated in lemon curd and vanilla custard, pan-fried until golden, then caramelized and served with redcurrant cream.

VegetarianComfort FoodDessertLemon

Estimated Nutrition

Per Serving Total
Calories 1422.6 kcals 2845.2 kcals
Carbohydrates 109.2 grams 218.4 grams
Fat 102.4 grams 204.8 grams
Protein 21.1 grams 42.1 grams
Cook Time
10 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
2
tbsp
Caster Sugar
1
tbsp
Icing Sugar
for dusting
CondimentsSauces
6
tbsp
Lemon Curd
Dairy
20
g
Butter
melted
6
piece
Egg Yolks
free-range
150
ml
Cream
for the batter
100
ml
Cream
to serve
Fruits
55
g
Redcurrants
GrainsCereals
0.5
loaf
Bread
sliced and cut into triangles
NutsSeeds
0.5
tsp
Nutmeg
grated
1
piece
Vanilla Pod
split and seeds removed

Steps

  • Cut the bread slices into triangles.
  • Melt the butter in a non-stick frying pan and coat the bread triangles.
  • Brush the bread triangles with the lemon curd.
  • Whisk egg yolks, 150ml cream, sugar, nutmeg, and vanilla seeds in a bowl.
  • Dip the bread into the batter mixture to coat thoroughly.
  • Cook the bread in the frying pan over gentle heat for 5 to 8 minutes.
  • Dust with icing sugar and caramelise using a blowtorch.
  • Mix the redcurrants and 100ml cream in a bowl.
  • Serve the pudding with the redcurrant cream.