Monaco Bread Pudding

This comforting Monaco Bread Pudding swaps the classic loaf for gently crushed Monaco biscuits, then bakes them in a rich custard made from milk and eggs. The result is a soft-set dessert with caramelized edges and a creamy middle, a playful nod to traditional bread puddings while putting the signature buttery snap of Monaco biscuits front and center. The style is straightforward: minimal prep, a single baking dish, and pantry-friendly staples. Serve it warm for a cozy finish to any meal.

Ingredients

• Monaco biscuits — about 200 g, lightly crushed
• milk — 500 ml (2 cups)
• eggs — 3 large
• sugar — 100 g (1/2 cup)
• butter — 30 g (2 tbsp), plus extra for greasing
• vanilla extract — 1 tsp
• raisins — 1/3 cup
• cashews — 1/4 cup, chopped
• cinnamon — 1/2 tsp
• salt — a small pinch

Before you start

Preheat the oven to 170°C (340°F). Lightly grease a medium baking dish with a little butter. Crush the Monaco biscuits into coarse crumbs; aim for a mix of fine crumbs with a few small pebbles for texture.

Preparation

1. Warm the base: In a saucepan, gently heat the milk until steaming (not boiling). Off the heat, whisk in the sugar until dissolved, then add the butter and stir until melted and glossy.
2. Whisk the custard: In a mixing bowl, whisk the eggs with the salt, the vanilla extract, and the cinnamon until smooth and slightly frothy.
3. Temper and combine: Slowly pour the warm milk mixture into the eggs while whisking to create a silky custard. Fold in the crushed Monaco biscuits, then add the raisins and the chopped cashews. Stir until the crumbs are evenly moistened.
4. Set in the dish: Transfer the mixture to the prepared dish and dot the top with tiny flecks of butter for extra browning.

Baking and cooking

1. Bake in the center of the oven for 35 minutes or until the edges are golden and the center has a gentle wobble when nudged.
2. Cool briefly: Let the pudding rest for about 10 minutes so the custard finishes setting and slices cleanly.

Serving and enjoyment

Spoon the warm pudding into bowls and enjoy as is, or add a scoop of vanilla ice cream for contrast. A light dusting of extra cinnamon is lovely, and a drizzle of honey or maple complements the buttery notes of the Monaco biscuits. For a slightly firmer, sliceable texture, chill the dish until cool and serve squares with coffee or tea.

Chef’s tips

• Texture balance: Keeping some chunkier bits of Monaco biscuits prevents the pudding from turning too uniform and gives satisfying bites.
• Sweetness: Taste the warm milk and sugar base; if your Monaco biscuits are extra buttery, you can dial back the sugar slightly.
• Nutty finish: Lightly toast the cashews for deeper flavor before folding them in.
• Spice swap: Try a pinch more cinnamon if you enjoy a warmer profile, keeping the salt just enough to sharpen the sweetness.

Troubleshooting

• If the pudding looks too wet in the center after 35 minutes, bake a little longer until just set; the custard should quiver but not slosh.
• If the top browns too fast, tent loosely with foil and continue until the custard is set and the Monaco biscuits at the edges are toasty.
• If it tastes overly sweet, add a tiny pinch more salt next time to balance, or increase the proportion of Monaco biscuits slightly.

Storage

Refrigerate leftovers in an airtight container for up to three days. Rewarm gently in a low oven until heated through, and refresh the top with a dot of butter if you like a glossy finish.