This super delicious Bread and Butter pudding is easy and packed with amazing flavour. It was inspired by the Anges Bakery smokey butter flavour to give a more rustic camp fire vibe to the meal. I was also feeling inspired by the Botanika Blends custard filled cinnamon donut protein powder and wanted to use this to make a delicious protein filled dessert.
1/2 a large loaf of stone baked sourdough (or a full small one)
50g Butter (smokey flavour if you can find it)
600ml Milk of your choice
3 large eggs
40g Botanika Blends Custard Filled Cinnamon Donut Protein Powder
2 tbs Cinnamon
1 tsp Nutmeg
Ice cream to serve
Cut the loaf of bread into cubes and place in a baking tray. Melt the butter and pour over the bread cubes. Cut up the pecans and sprinkle over the bread and butter mix, pushing them down into all of the spaces.
Whisk milk, eggs, protein powder, cinnamon and nutmeg in a bowl. Pour this mixture over the bread and push the bread down with a masher or the back of a spoon to ensure that the milk mixture is absorbed into the bread.
Cover with foil and bake for 40 minutes at 180 degrees.
While you are waiting for this to cook, time to get onto the caramel sauce!
Remove from oven after 40 minutes and remove foil cover. Drizzle some caramel on top and place back in the oven for 3-5 minutes.
Dish up and serve with additional caramel sauce and some vanilla ice cream. Perfect!
The Corporate Life