Nina Timm’s pan bread pudding

“Bread pudding has always fascinated me,” says cookbook author Nina Timm. “The fact that you can cobble together a feather-light pudding from stale bread, milk, eggs and sugar is nothing short of a miracle to me. Of course, the pudding can become very fancy if you replace the milk with cream, and the sugar with vanilla-castor sugar, but the basic principles remain the same.” Nina gives this recipe a true South African flavour by using mosbolletjie bread.

Serves: 8


4 eggs
500 ml cream
5 ml ground cinnamon
2.5 ml freshly grated nutmeg
125 ml castor sugar
1 vanilla pod, sliced open and seeds scraped out
8 slices of day-old mosbolletjie bread
125 g butter
cinnamon sugar or syrup for serving
fresh berries for serving


Beat the eggs, cream, cinnamon, nutmeg, sugar and vanilla seeds together in a bowl. Arrange the slices of bread in a flat, rectangular, ovenproof dish and pour the egg mixture over the bread. Set aside for at least 30 minutes until the bread has absorbed all the liquid. Preheat the oven to 180 °C. Melt the butter in a pan over medium heat. Remove the slices of bread from the egg mixture and shake off the excess. Fry each slice of bread in the butter until golden-brown on both sides. Keep the fried bread hot in the oven while you fry the remaining slices. Serve on plates or in individual pans (if you have a few) with a sprinkling of cinnamon sugar or syrup and garnished with fresh berries.

Note: If you have trouble finding mosbolletjie bread, you can use day-old raisin bread. When berries are out of season, replace them with preserved figs or ginger.

Extracted with kind permission from Easy Cooking from Nina’s Kitchen by Nina Timm (Struik Lifestyle). 

Nina Timm English

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