Vintage Hotel’s Chestnut & Black Currant Bread Pudding

Chestnut & Black Currant Bread Pudding with Toffee Anglaise 

Indulge in a new holiday tradition and serve an old-fashioned Bread Pudding this Holiday courtesy of Executive Chef Chris Smythe at Noble Restaurant. This delicate dessert offers a light, airy texture with rich flavor. Accompanied by toffee Anglaise, a classic custard sauce, this traditional bread pudding becomes a special-occasion delight. Feel free to experiment with dried fruits, such as cherries or cranberries, or add a touch of decadence with semisweet chocolate or toasted nuts. Serve, as an elegant Christmas breakfast too! 

Chestnut & Black Currant Bread Pudding with Toffee Anglaise 

Serves 6 people

Ingredients for Bread Pudding:

1 cup Chopped chestnuts
1 loaf of Brioche
1 cup Dried black currants
1 cup Brown sugar
3 cup 10% Cream
Pinch of nutmeg

Ingredients for Toffee Anglaise:

1 cup 35% Cream
1 cup 2% Milk
6 Egg yolks
1 cup Sugar
1 cup Caramel

Method for Bread Pudding:

  1. Mix diced brioche and all other ingredients in a bowl and place on a lined baking dish.
  2. Bake at 325˚F for 30 minutes.
  3. Let cool slightly.

Method for Toffee Anglaise:

  1. In a sauce pan, add the milk and cream.
  2. Bring to a boil and slowly add the whisked egg yolks and sugar.
  3. Bring back to the heat and bring to a light simmer before taking it off the heat. 
  4. Let the mixture cool and then add the caramel.
  5. Finish by serving over the warm bread pudding.

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