Bread and Onist Pudding
Bread and butter pudding? No no no, we are all about the bread and ONIST pudding! Today we bring you the humble bread pudding that has stepped up it's game and has been transformed into this delicious, scrumptious and healthy dessert that contains 4, yep you heard me correctly, 4 ingredients and can be whipped up in an instance.
Let's be Onist, the star of the show in any bread pudding is, of course the bread. For this recipe we have teamed up with the lovely and wonderful Modern Baker. Modern Baker is a bakery and shop in the heart of Summertown, Oxford, who produce the most delicious sourdough bread as well as lots of other yummy treats and bakes. They believe that Provenance, Nutrition and Taste should be at the heart of everything we eat...and so do we! For this recipe we have used their House Sourdough Loaf, but to be perfectly Onist, any of their loaves would work wonderfully well.
- 250g Sourdough Bread
- 2 Eggs
- 350ml Almond Milk
- 2 Salted Caramel Choc Pots
- Optional: 1 Tbsp of Maple syrup
- Start by preheating your oven to 180 degrees.
- Next chop the crusts off your bread - DO NOT THROW AWAY - place them in a tupperware and freeze them for when you need breadcrumbs in a hurry.
- Slice the de-crusted bread into small chunks.
- Next, whisk the milk, eggs and Choc Pots together. If you are adding maple syrup whisk it in here.
- Place the bread chunks into a large bowl and cover with the egg mixture, leave to soak for 5 mins.
- Divide the mixture into 4 small dishes or one large dish - making sure to use all the liquid at the bottom of the bowl.
- Bake the puddings in the oven for 20 mins until the liquid has absorbed and the bread is starting to go crispy on top.
- Pour over some natural yoghurt or cream and enjoy!