Bread and Butter Pudding Sandwich with Chambord Cream

    Chambord is a French Black Raspberry Liqueur and is a great way to step up your bread and butter pudding to the next level.


    Northern Territory, Australia
    2 people made this

    Serves: 6 

    • Pudding Mixture
    • 600ml milk
    • 85ml thickened cream
    • 1 teaspoon vanilla essence
    • 6 large eggs
    • 200g caster sugar
    • 125ml Chambord liqueur
    • Chambord Cream
    • 150ml Chambord liqueur
    • 310ml Mascarpone
    • The Sandwich
    • 250g French bread, 1cm slices
    • butter, as required
    • To Serve
    • raspberry sauce
    • vanilla ice cream

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Pudding Mixture: In a mixing bowl whisk together the eggs and caster sugar.
    2. In a medium saucepan bring the milk, cream and vanilla essence to a boil. As soon as it comes to a boil remove it from the heat and add it to the eggs/sugar mixture whisking well as you go. Stir in the Chambord.
    3. Pour the custard mixture into a bowl until needed.
    4. Chambord Cream: Whisk the Mascarpone until soft and flowing well then add the Chambord liqueur and mix again until well combined.
    5. The Sandwich: Take half the slices of bread and dip in the custard, don't leave too long as you don't want it to get too soggy. Lay each piece on a buttered baking tray.
    6. Add a layer of the Chambord cream to each piece of bread. Dip the remaining pieces of bread then place on top of the first to create a sandwich.
    7. Place the baking tray in an oven preheated to 160 degrees and bake for 40 minutes or until browning.
    8. To Serve: Cut each sandwich in two to serve, then add the raspebbry sauce, ice cream and an scoop of any leftover Chambord cream.
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