LEMON-POPPY SEED BREAD & BUTTER PUDDING RECIPE

Ciabatta is airy and light, making it the perfect candidate to soak up a lemony custard and baked into an enviably delicious bread and butter pudding. The surface of the pudding gets crisp and crunchy while the rich lemony custard underneath turns the bread pieces into a layer of gooey soft pudding. Simple to make and requiring mostly pantry staples, give this recipe a try with one of our Ciabatta loaves to see what we mean.

Active Time: 30 mins

Total Time: 1 hour, 10 minutes (plus 4 hours in fridge)

Equipment: 2 baking trays, small pot, 1 deep 28cm (2L) square casserole dish

PUDDING:

1 Grizzly Ciabatta Loaf (about 500 g), torn into 3-4 cm pieces

2 Tbsp. (28 g) melted butter, plus more for pan

1 1/2 cups (360 g) cream

1 1/2 cups (375 g) milk

1/4 cup (60 g) caster sugar

1 tsp. vanilla paste (8g) or vanilla extract (5 g)

1/4 tsp. (1.5 g) salt

Zest of 2 lemons (juice will be used later)

1 large egg

2 large egg yolks

1 Tbsp. poppy seeds

LEMON-POPPY SEED GLAZE:

1 cup (150 g) icing sugar

Juice of 2 lemons (about 45 g)

1 Tbsp. (14 g) melted butter

1/2 Tbsp. poppy seeds

Pinch of salt

METHOD:

Spread bread pieces in a single layer across two baking trays. Bake at 150°C for 25 minutes to dry out. Prepare 2-litre baking dish by greasing with just enough butter to coat the inside of the pan; set aside. 

While bread pieces are baking, heat cream, milk, sugar, vanilla and salt in a large pot, stirring regularly, until steaming and sugar is dissolved. Do not allow the mixture to come to a boil. Remove from heat and add lemon zest. Stir and set aside to cool. 

Put bread pieces inside the prepared baking dish. Once cream mixture has cooled to room temperature, whisk in the egg, egg yolks, 2 Tbsp. melted butter, and poppy seeds until fully smooth and frothy. Pour over bread pieces, and gently toss the bread in the custard so that all the pieces are coated. Cover dish and refrigerate for 4 hours or overnight. 

Remove cover and bake at 150°C until the centre of the pudding is set, about 35 minutes. While the pudding is baking, mix all of the Lemon-Poppy Glaze ingredients together in a bowl until smooth. The glaze should be thin enough to fall from a lifted spoon into a ribbon that dissolves into the rest after settling back into the bowl. If too thick, mix in a little water to thin and if it’s too thin, add a little icing sugar and mix until the right consistency is achieved. 

When the pudding comes out of the oven, pour the glaze evenly over the surface while it’s still hot. Set aside to cool slightly before enjoying.