‘NIGERIAN’ BREAD PUDDING WITH PAWPAW CUSTARD
- Day-old sliced Yale Bread
- Orange/ Lime marmalade
- 2 cups of pawpaw
- 350ml Evaporated milk
- 1/4 – 1/3 cup of sugar, or to taste
- 2 whole eggs
- 1 egg yolk
- 2 teaspoons of finely grated lime zest
- Mixed spice, to taste
To serve: cream (pouring, whipped) and finely grated lime zest
Butter a baking dish and pre-heat the oven to 180 degrees C (180 deg C)
- Butter and spread marmalade on the slices of Yale Bread. Stack them up and cut on the diagonal, forming 2 triangles on each slice. Arrange the slices in overlapping rows in the buttered dish.
- In a blender, combine the pawpaw, milk, sugar, eggs (whole and yolk), sugar, spice. Blend, until well mixed. Pour over the Yale Bread. Your next steps will be determined by the kind of bread pudding you like. If you want a creamy, soft pudding, then let your bread soak in the custard for 15 – 20 minutes. If you want to enjoy a spectrum of bread textures that begins at the base of the dish with unctuous baked bread and finishes with toasty, crisp peaks with barely a whisper of custard, then slide it into the oven right after assembling.
- Cook for 35 – 45 minutes in the center of the oven until golden brown. About 10 minutes to the end of cooking time, glaze the top of the pudding with warmed marmalade. Let bake through. Once golden, remove from the oven and allow to stand for 10 minutes before serving. The custard will firm up a bit.
- In the interim,… grate some lime zest, pull out the cream and set up shop to dine. To feast.