By Chef Faisal– Prep/Cook time: 80min, Serves: 1
Ingredients
For the Bread Pudding:
500g multigrain bread 500g almond milk 100g dates puree 60g brown sugar
20g cocoa powder 1tsp vanilla essence 1tsp baking powder 150g ripe banana pinch nutmeg powder pinch cinnamon powder 1 cup maple syrup
2 eggs
Salted Caramel Sauce:
200g white sugar 50g butter
1 cup cooking cream 2 cups milk
pinch sea salt
For Serving
2 slices baked bread pudding
1 cup vanilla ice cream 1/2 cup salted caramel sauce
1tsp icing sugar
1tsp toasted almonds
Method
For the Bread Pudding, soak the multigrain bread in almond milk until fully absorbed. Com- bine the soaked bread, dates puree, brown sugar, cocoa powder, vanilla essence, baking powder, ripe banana, nutmeg powder, cinnamon powder, maple syrup, and eggs in a food processor. Blend until the mixture is smooth and homogeneous. Pour the mixture into a loaf mould. Preheat the oven to 180 degrees Celsius. Bake the pudding for 50 minutes until it’s set and has a firm, cake-like texture. Combine milk, cooking cream, and sea salt for the Salted Caramel Sauce in a mixing bowl. Stir well to dissolve the salt. Caramelise the sugar in a nonstick frying pan until it reaches 200 degrees Celsius. Watch carefully, as it can quickly burn. Add butter to the caramelised sugar and mix well. Then, add the milk and cream mixture, stirring constantly to create a smooth, velvety caramel sauce.
For Plating and Serving:
Place two slices of the baked bread pudding on a serving plate. Next to the pudding, add a scoop of vanilla ice cream. Drizzle the warm salted caramel sauce generously over the pudding and ice cream. Garnish with a sprinkle of icing sugar and toasted almonds for a nutty crunch.
