Frangelico bread puddings & blackcurrants

Frangelico bread puddings & blackcurrants
The good old bread pudding started it’s life sometime in the early 17th century as a means of using up stale bits of bread, first steamed¬†with either meat or fruit and then baked. As more luxurious ingredients such as sugar, eggs, milk and butter became available the bread and butter pudding was born.
These days there are countless versions of this Brit classic and the one I’m sharing here is one I’ve created for the adults. If you can’t get your hands on fresh blackcurrants just use the dried variety and be sure to soak them in the Frangelico overnight.
Frangelico bread puddings recipe

Frangelico bread puddings recipe

frangelico bread puddings & blackcurrants

serves 6


  • 1/3 cup fresh blackcurrants
  • 1/3 cup Frangelico
  • 2 eggs
  • 1/3 cup honey*
  • 1 cup milk
  • 1 cup cream
  • thickly sliced brioche, torn into small chunks


Preheat oven to 180C. Grease six 1-cup capacity ramekins.

Sprinkle half the currants evenly into the ramekins.

Combine eggs, honey*, cream and Frangelico in a bowl. Mix well.

Fill each ramekin with the brioche and press down gently. Sprinkle the remaining currants on top.

Divide the egg mixture evenly between the ramekins. Place each ramekin into a deep roasting pan and pour boiling water into the pan until it comes half way up the sides of the ramekins.

Carefully place the tray into the oven and bake the puddings for 25-35 minutes, or until set.

Remove from the oven and set aside to cool for 5-10 minutes.

Top with a few fresh black currants and a dollop of thick cream. Serve while still hot.

* I used Australian leatherwood honey, the rich aromatic variety from Tasmania. As it is quite strong in flavour I mixed the 1/3 cup measure with half leatherwood honey and half manuka honey. The overall flavour it produced with the Frangelico was delicious.
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