PINTS & PLATES: Topside Old Buffer Bread Puddin’

Posted by Stephen Barrett on

Topside Old Buffer Bread Puddin’

Serving 6 | Prep time 15 mins | Total time 50 mins

Ingredients:

  • 1 loaf white bread
  • 1 cup chopped dates
  • ½ cup chopped nuts
  • 1 tbsp butter
  • 1 tbsp Topside Old Buffer
  • 2 cups whole milk
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp brown sugar
  • 1 tsp nutmeg

Sauce:

  • ½ cup Topside Old Buffer
  • ½ cup butter
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • ½ cup whipping cream


Pairing Suggestion – Chaos Stout

Instructions:

  • Preheat oven to 400 degrees
  • Heat a saucepan over medium heat and add butter to melt. Whisk in 1 tbsp Topside Old Buffer, 2 cups whole milk, 1 egg, 1 tsp vanilla extract, 1 tsp cinnamon, 1 tsp brown sugar, and 1 tsp nutmeg. Combine ingredients and remove from heat. Set mixture aside.
  • In a high brimmed bread or loaf pan, add slices of bread, layer with chopped dates, and repeat until filled to top.
  • Pour mixture over bread, top with chopped nuts, and bake for 45 minutes, or until liquid is absorbed into bread and cooked
  • Meanwhile, heat another saucepan to medium heat. Combine ½ cup Topside Old Buffer, ½ cup butter, ½ cup brown sugar, 1 tsp vanilla extract, and ½ cup whipping cream. Whisk and cook until reduced by ⅓ and thickened
  • Remove pudding from oven. Plate and serve with hot sauce
  • Enjoy!

Copyright © 2022 by Seasoned Plate | Chef Stephen Barrett


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