Palmier Bread and Butter Pudding
(02 Oct 2019)

Palmier Bread and Butter Pudding
 

Palmier Bread and Butter Pudding

Recipe by Jenny Morris
 
500g Palmiers 
1 liter Milk
100g Sugar
1 Cup Heavy whipping cream, whipped to medium peaks
½ Cup Toasted hazelnuts, chopped
½ Cup Pistachios, chopped
½ Cup Raisins
 
Preheat the oven's grill element to 200 °C. In baking dish, break in half about ¾ of palmiers, and arrange in layers with the nuts.  In a small pot bring the milk and sugar to boil, stir sugar dissolves. Pour the boiling milk mixture over the palmiers. Use the reserved 1/4 amount of palmers to top the surface of the milk-soaked palmiers. This will create an extra crunchy topping. Spread the whipped cream, evenly all over to cover the entire surface of the dish. Place the dish in the middle of the oven under the oven's griller until bubbling around the edges and the top turns golden brown; about 10 minutes. Keep a close eye over it as it might brown in less time.

 

 

 

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