Gardenia Fruit Cake Pudding


8 slices Gardenia Wheat Cranberry Bread
250g all purpose cream
250g low-fat milk
2 pcs egg yolks
2 pcs whole eggs
70 g white sugar
2.5g ground cinnamon
40 g raisins, soaked in rum
40 g grapes, soaked in rum, sliced
40 g mango, diced
1 tsp vanilla extract

For the sauce:
1 cup all purpose cream
60 g white sugar
30 ml rum of your choice
½ tbsp cornstarch


Preheat your oven to 200 degrees Fahrenheit. Cut your bread into large dice. Set aside.
In a saucepan, heat your half of the cream, Milk, ground cinnamon and half of the sugar. Let it simmer.
In a bowl, place your whole eggs, egg yolks, half of the remaining sugar and vanilla extract. Whisk it together. Once your cream mixture is simmered, temper your egg mixture by pouring your cream mixture slowly to the eggs and by whisking your egg mixture constantly.Add the remaining Cream and sift it using a sifter.
Soak your diced bread into the cream mixture and transfer it to a non-stick baking pan with your Fruits in it. Bake it on a water bath until it’s totally cooked.
For the sauce:
Heat your cream and sugar together. In another bowl combine your rum and cornstarch together and then pour it on the simmering cream mixture.
Mix it well until a bit thick. Pour this on top your fruitcake, plate and serve.

3-4 servings