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The Hygge Series: Prickly Pear Bread Pudding

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Adjust Servings:
5 pieces pav (or any other leftover bread)
200ml cream
2 eggs
2 tbsp castor sugar
1 tsp cinnamon
pinch of nutmeg
1 tsp vanilla extract
4-6 tbsp Kitchen Therapy Prickly Pear Jam

The Hygge Series: Prickly Pear Bread Pudding

  • Serves 2
  • Medium




Bread pudding. Who would’ve thought something so simple, a daily staple can also be converted into something richer, creamier and warming to the core? We are living in a time which is beginning to converse about zero-waste; we cooks have been doing this since the beginning of time! Every part of a vegetable can be used up to make maximum utilization. And so can processed foods – and the most beautiful of them all: BREAD!

The bread pudding is ideally used for using up stale bread and can be used for both French toast, making croutons, bread crumbs and also: BREAD PUDDING!

In this bread pudding, I used up leftover Pav Bhaji bread – the most delicious of breads at nay Indian bakery – buttery, soft and somewhat close to a brioche or challah even, depending on the bakery. For this recipe, I used leftover toasted pav, but you can use any kind of bread you wish – sliced, sourdough, baguette… and soaked in a lovely custard with warming cinnamon and nutmeg and as a twist, dollops of Kitchen Therapy Prickly Pear Jam! Normally custard mixtures have a larger quantity of sugar, but I have greatly reduced the amount because of the jam. I recommend serving this with a sprinkling of icing sugar on top, a bit of whipped cream or ice cream. As is, also is just as soothing!

Note: bread pudding is meant to be made ahead of time and stored in the refrigerator for some time to let the custard soak into the bread. If you are planning to make ahead by 8-10 hours, I recommend doubling the amount of the custard. This recipe is perfect for immediate baking.

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Grease a small baking tin with butter, making sure to get all the edges
In a separate bowl, whisk the cream, eggs, vanilla, sugar, cinnamon, nutmeg together
Tear the pav into smaller pieces and place into the tin
Pour the mixture over the bread, ensuring they are fully immersed in the mixture
Add dollops of the jam on top
Cover the tin with cling film until ready to serve (note: the longer you will soak, the more liquid portion should be there)
Bake in a preheated oven of 180C for 15 minutes, or until golden brown
Serve with a sprinkling of powdered sugar on top and options of fresh berries, whipped cream, ice cream or extra jam

Kamini Patel

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