White Pumpkin and Toasted Almond Bread Pudding

*When caster or Demarara sugars are not available, use normal white granulated sugar.

Liberally grease a 1.5 liter shallow oven-proof dish, especially the sides, with 1 tbsp butter. Spread the bread slices on both sides with 50g butter and Murabba, Arrange the bread in overlapping layers in the dish, sprinkling 60g of toasted almonds in-between. Put aside. Beat egg yolks, whole eggs and sugar together in a large bowl until creamy, then beat in the cream, milk and vanilla.

Slowly pour mixture over bread, allowing it to soak-in. Most of the bread will be submerged but allow top to be exposed to aid browning. Leave to stand for minimum 30 minutes (up to 4 hours), to allow the bread to soak up the custard.

Pre-heat oven to 325F.

Stand the dish in a roasting tin and surround the custard dish with boiling water to come halfway up the dish (the bain-marie allows for gentler cooking of the pudding without the eggs curdling). Sprinkle with 2 tbsp aliced almonds and demerera sugar and bake for 35-45 minutes until golden.

Optional: shortly before removing pudding from oven, melt 3 tbsp White Pumpkin and Almond Murabba until runny but sticky. Dab this glaze over the surface of the pudding and leave to stand for 15 mminutes before serving. The custard will continue to cook with the residual heat and firm up during this time.

Optional: serve with home-made or good quality store-bought vanilla ice-cream.

  • 50g unsalted butter, softened + 1 tbsp
  • 150-200 g challah bread, thinly sliced; preferably stale (about 3 days old)
  • 1 jar (8oz) White Pumpkin and Almond Murabba + 3 tbsp (optional)
  • 60g sliced, toasted almonds + 2tbsp sliced almonds (not toasted)
  • 2 large free-range egg yolks
  • 2 large free-range eggs
  • 40g caster or super-fine sugar*
  • 300ml heavy or double cream
  • 300ml organic milk or half & half
  • 1 tsp vanilla extract
  • Demarara sugar, to sprinkle*