White Chocolate Blueberry Bread Pudding

Ingredients

• 130 ml milk

• 130 ml cream

• 65 g sugar

• 40 g white chocolate

• 4 eggs

• 1 tsp vanilla

• 4 g cinnamon

• 60 g butter

• 30 g flaked almonds

• 30 g blueberry

• brioche or any other bread

Method

Cut brioche into small dices, about 1x1 cm (keep the crust on).

Melt butter, add cinnamon to it and mix well, pour this over the bread and mix well. Spread on a tray and toast at 160° C till the cubes turn golden brown.

Mix eggs, sugar and vanilla in bowl.

In a pan, heat milk and cream, once warm add the white chocolate and mix. Pour this over the eggs and sugar and mix. Strain the mixture to remove any lumps.

Take a tin and line with foil. Fill half way with bread, then sprinkle the almonds and blueberries (save half for the top).

Cover with the rest of the bread and sprinkle with the nuts mixture.

Pour the liquid equally over the bread. Let it sit for 20 minutes at least so that the bread can soak up the liquid.

Bake in a water bath at 160° C for 25-30 minutes.

To check, press the centre of the pudding, if the liquid comes out it's under-baked. It's perfectly baked when the soaked bread has set and has a custard-like consistency.

Serve warm with almonds and blueberries on top.