Sticky Toffee Bread and Butter Pudding
Ingredients
- 200 g Medjool dates, destoned and roughly chopped
- Butter, to grease
- 400 g sliced brioche loaf, pieces cut into triangles
- 425 mL milk
- 425 mL double cream
- 150 g Carnation caramel
- 3 medium eggs
- 25 g caster sugar
- Icing sugar, to dust
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