Fridge Friend Recipes
Sticky Cola and Balsamic Bread Pudding recipe
A dark, sticky dessert made from bread soaked in cola, milk and a hint of balsamic vinegar, then baked until set. Finished with orange and banana, it is an unexpectedly rich and comforting pud.
40 min · Medium · British Jump to method
Ingredients
- 6 slices Bread
- 250ml Cola
- 1 tbsp Balsamic vinegar
- 150ml Milk
- 3 Eggs
- 20g Margarine
- 1 Orange
- 1 Bananas
- 1 pinch salt
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 314 kcal |
| Protein | 9.2 g |
| Carbohydrates | 46.8 g |
| Fat | 10.6 g |
| Saturated fat | 3.4 g |
| Fibre | 2.9 g |
| Sugar | 18.7 g |
| Sodium | 220 mg |
Why this works
A moderately energy-dense pudding with some protein from eggs and milk, but it is fairly high in sugar and refined carbohydrates.
Vitamin C. The orange contributes vitamin C, which supports immune function and helps enhance non-haem iron absorption from the meal.
Protein and B vitamins. Eggs and milk provide protein plus B vitamins such as B12 and riboflavin, supporting muscle maintenance and energy metabolism.
Sugar and refined starch. Cola, bread and fruit sugars make this dish relatively high in free sugars and quick-digesting carbohydrates.
Method
- Heat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4).
Make sure the oven has fully come up to temperature before the pudding goes in, so the custard starts setting at once rather than soaking and turning soggy.
- Tear the bread into chunks and place in a baking dish with sliced bananas and orange segments.
Leave some irregular pieces rather than crumbling the bread finely, as larger torn edges catch the custard and give a better contrast between soft middle and lightly crisp top.
- Whisk the eggs, milk, cola, balsamic vinegar and a pinch of salt together, then pour over the bread.
Whisk just until the mixture looks evenly combined and slightly foamy, then pour it around the bread rather than directly over one spot so the liquid disperses evenly.
- Dot with margarine and bake for 25-30 minutes until puffed and set.
Bake on the middle shelf and look for a deep golden surface with bubbling around the edges; if the top browns too quickly, lay foil loosely over it for the last 10 minutes.
- Rest for a few minutes before serving warm.
Let it stand until the bubbling subsides and the custard firms slightly, otherwise it will collapse and be harder to portion neatly.
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