Biscuit Bread Pudding

This a rich and comforting dessert. Baked to perfection, this biscuit bread pudding comes out soft, moist, and slightly caramelised on top, with the biscuits soaking up all the sweet, milky, custardy goodness.

For the biscuits in this recipe, we have used CBL Munchee Milk Short Cake biscuits, provided to us by one of our partners, Pyramid. CBL Munchee Short Cake Biscuits are buttery shortcake biscuits, with a perfectly crisp and crumbly texture – perfect for dunking into a cup of tea or milk!

Serves: 6-8

Ingredients:

• 1 pack CBL Munchee Milk Short Cake Biscuits (200g)
• 2 tsp vegetable oil (to grease the pan)
• 2 cups full cream milk
• 2 eggs
• 2 tbsp vegetable oil (for the milk mixture)
• 1 tsp honey
• ¼ tsp salt
• 1/3 cup powdered sugar
• ½ tsp cinnamon powder
• 1 scoop vanilla ice cream (per serving, for topping)

Instructions:

1. Crush 1 pack CBL Munchee Milk Short Cake Biscuits (200g) into quarters with your hands, in a bowl. Set aside.
2. Using a brush, grease the bottom of a baking tray (we used a 7x7-inch square tray) with 2 tsp vegetable oil, making sure to grease the sides of the tray as well.
3. Then, arrange the crushed biscuits on the bottom of the greased pan evenly. Set aside.
4. Add 2 cups full cream milk, 2 eggs, 2 tbsp vegetable oil, 1 tsp honey, ¼ tsp salt, 1/3 cup powdered sugar and ½ tsp cinnamon powder into a bowl. Using a hand mixer, beat all the ingredients together for 15 seconds until it becomes well-mixed.
5. Slowly pour the milk mixture over the crushed biscuits and let it sit for 30 minutes to let the biscuits soak up the liquid.
6. In the meantime, preheat the oven at 180 degrees Celsius for 10 minutes.
7. Then, bake the biscuit bread pudding in the oven for 30 minutes or until the top starts to turn a golden-brown colour.
8. Once it’s done baking, take it out the oven and let it cool at room temperature for about 20 minutes. Cut it into squares and serve with 1 scoop of vanilla ice cream (per serving) and enjoy!