Dalia Dogmoch's tahini, blackcurrant and maple syrup bread pudding
Dalia Dogmoch's tahini, blackcurrant and maple syrup bread pudding
60 minutes
Prep Time20 minutes
Cook Time40 minutes
Serves4
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Ingredients
Method
1
Preheat the oven to 180°C.
2
In a bowl, whisk together the eggs, cream, milk, sugar, vanilla extract, cinnamon, nutmeg, tahini and maple syrup.
3
Place the brioche slices in a buttered baking dish. Add the raspberries and dollop of the blackberry preserve onto the sliced brioche.
4
Pour the egg mixture over the brioche, pressing down lightly to immerse the bread in the mixture. Let it stand for 20 minutes.
5
Place the baking dish in the over for 35-40 minutes, until the top is golden brown.
6
Once removed from the oven, sprinkle with pistachios, garnish with pomegranate jewels, and dust with icing sugar.
7
Serve on its own, or with a dollop of whipped cream or vanilla ice cream.
