This dish contains the following allergens: Eggs, Milk/Dairy
Cooking mode
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200ml
milk
3
eggs
50g
sugar
1/4
teaspoon ground cinnamon
1/2
teaspoon vanilla extract
1/4
teaspoon sea salt
300g
bread, cut in 2.5cm cubes
150g
toffee pieces, divided
7fl. oz
milk
3
eggs
1oz
sugar
1/4
teaspoon ground cinnamon
1/2
teaspoon vanilla extract
1/4
teaspoon sea salt
300g
bread, cut in 2.5cm cubes
5oz
toffee pieces, divided
Utensils
Step 1
In a large mixing bowl, whisk together milk, eggs, sugar, cinnamon, vanilla and salt until smooth.
Step 2
Add bread and 100g toffee bits to the egg mixture and liberally coat. Cover the bowl and refrigerate for 10 minutes.
Step 3
Remove the crisper plate from the pan and insert pan in unit. Preheat the unit by selecting ROAST, setting the temperature to 200°C and setting the time to 5 minutes. Select START/ STOP to begin.
Step 4
After 5 minutes, remove the pan and spray liberally with cooking spray. Pour the bread mixture directly into the bottom of the pan. Pat the mixture down evenly using a spatula. Sprinkle remaining 50g toffee bits on top. Reinsert pan.
Step 5
Select ROAST, set temperature to 170°C and set time to 20 minutes. Select START/STOP to begin. Cooking is complete when internal temperature reaches 70°C. Add an additional 5 minutes, if needed.
Step 6
When cooking is complete, remove pan and let bread pudding cool for 20 minutes before serving.
In a large mixing bowl, whisk together milk, eggs, sugar, cinnamon, vanilla and salt until smooth.
200ml
milk
3
eggs
50g
sugar
1/4
teaspoon ground cinnamon
1/2
teaspoon vanilla extract
1/4
teaspoon sea salt
300g
bread, cut in 2.5cm cubes
150g
toffee pieces, divided
7fl. oz
milk
3
eggs
1oz
sugar
1/4
teaspoon ground cinnamon
1/2
teaspoon vanilla extract
1/4
teaspoon sea salt
300g
bread, cut in 2.5cm cubes
5oz
toffee pieces, divided
Step 2 of 6
Add bread and 100g toffee bits to the egg mixture and liberally coat. Cover the bowl and refrigerate for 10 minutes.
200ml
milk
3
eggs
50g
sugar
1/4
teaspoon ground cinnamon
1/2
teaspoon vanilla extract
1/4
teaspoon sea salt
300g
bread, cut in 2.5cm cubes
150g
toffee pieces, divided
7fl. oz
milk
3
eggs
1oz
sugar
1/4
teaspoon ground cinnamon
1/2
teaspoon vanilla extract
1/4
teaspoon sea salt
300g
bread, cut in 2.5cm cubes
5oz
toffee pieces, divided
Step 3 of 6
Remove the crisper plate from the pan and insert pan in unit. Preheat the unit by selecting ROAST, setting the temperature to 200°C and setting the time to 5 minutes. Select START/ STOP to begin.
200ml
milk
3
eggs
50g
sugar
1/4
teaspoon ground cinnamon
1/2
teaspoon vanilla extract
1/4
teaspoon sea salt
300g
bread, cut in 2.5cm cubes
150g
toffee pieces, divided
7fl. oz
milk
3
eggs
1oz
sugar
1/4
teaspoon ground cinnamon
1/2
teaspoon vanilla extract
1/4
teaspoon sea salt
300g
bread, cut in 2.5cm cubes
5oz
toffee pieces, divided
Step 4 of 6
After 5 minutes, remove the pan and spray liberally with cooking spray. Pour the bread mixture directly into the bottom of the pan. Pat the mixture down evenly using a spatula. Sprinkle remaining 50g toffee bits on top. Reinsert pan.
200ml
milk
3
eggs
50g
sugar
1/4
teaspoon ground cinnamon
1/2
teaspoon vanilla extract
1/4
teaspoon sea salt
300g
bread, cut in 2.5cm cubes
150g
toffee pieces, divided
7fl. oz
milk
3
eggs
1oz
sugar
1/4
teaspoon ground cinnamon
1/2
teaspoon vanilla extract
1/4
teaspoon sea salt
300g
bread, cut in 2.5cm cubes
5oz
toffee pieces, divided
Step 5 of 6
Select ROAST, set temperature to 170°C and set time to 20 minutes. Select START/STOP to begin. Cooking is complete when internal temperature reaches 70°C. Add an additional 5 minutes, if needed.
200ml
milk
3
eggs
50g
sugar
1/4
teaspoon ground cinnamon
1/2
teaspoon vanilla extract
1/4
teaspoon sea salt
300g
bread, cut in 2.5cm cubes
150g
toffee pieces, divided
7fl. oz
milk
3
eggs
1oz
sugar
1/4
teaspoon ground cinnamon
1/2
teaspoon vanilla extract
1/4
teaspoon sea salt
300g
bread, cut in 2.5cm cubes
5oz
toffee pieces, divided
Step 6 of 6
When cooking is complete, remove pan and let bread pudding cool for 20 minutes before serving.
