A Mexican dessert - individual raisin and pecan bread puddings scented with cinnamon and vanilla.
Ingredients
| 1 to grease | Butter, softened |
| 1 loaf | Brioche, approx 350g (Main) |
| ¾ cup | Milk |
| 1 cup | Cream |
| 1 | Vanilla pod |
| 2 Tbsp | Sherry |
| 1 tsp | Cinnamon |
| 1 | Star anise |
| 1 slice | Lemon, zest |
| 2 | Cloves |
| 1 slice | Orange, zest |
| 3 | Eggs (Main) |
| ½ | Granny Smith apples, grated |
| ¼ cup | Pecans, toasted |
| 1 to serve | Cream |
| ¼ cup | Raisins (Main) |
Directions
- Preheat oven to 170C. Grease individual moulds or ramekins thoroughly.
- Cut the crusts off the bread and slice to fit the moulds or dish.
- In a saucepan, add the milk, cream and sherry. Split the vanilla pod and scrape the seeds into the saucepan.
- Add the cinnamon, star anise, cloves and zest. Gently warm for 10 minutes to infuse the flavours. Remove from the heat.
- Whisk the eggs and add to the mixture along with the apple. Chop the pecans and raisins, then add, stirring together.
- Pour this mixture over the bread then bake approximately 15 minutes for individual dishes, 25 minutes for one dish, or until set and golden.
- Serve with cream.