Entree: Guernsey – Gâche Mélée (Bread pudding with Guernsey fruit loaf)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 50 min

Additional 20 min

Total 1 hr 35 min

Ingredients

- 1 lb (454 g) Guernsey gâche or other dense fruit loaf, cut into 1-inch (2.5 cm) cubes
- 4 large eggs, about 200 g total, lightly beaten
- 2 cups (480 ml) whole milk or Guernsey cream (use 1 cup cream + 1 cup milk for a richer pudding)
- 1/2 cup (100 g) granulated sugar
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (3 g) ground cinnamon
- 1/4 tsp (1.5 g) salt
- 1 cup (150 g) sultanas or raisins, lightly plumped in warm water and drained
- 1/2 cup (75 g) mixed candied peel, chopped
- 4 tbsp (57 g) unsalted butter, melted, plus extra for greasing dish
- 2 tbsp (30 ml) dark rum or brandy (optional, traditional in some recipes)
- 1/2 cup (120 ml) Guernsey cream or pouring cream, for serving

Instructions

1. Preheat the oven to 350°F (175°C). Butter a 9x9-inch (23x23 cm) baking dish or similar casserole. Place the cubed gâche evenly in the prepared dish and scatter the sultanas and candied peel among the bread.
2. In a mixing bowl whisk together the eggs, milk and/or cream, sugar, vanilla, cinnamon, salt, melted butter, and rum or brandy if using. Pour the custard mixture evenly over the bread cubes, pressing down gently so the bread soaks up the liquid. Let stand 15–20 minutes to absorb.
3. Bake in the preheated oven until the custard is set and the top is golden, about 40–50 minutes. If the top browns too quickly, cover loosely with foil for the last 10–15 minutes.
4. Remove from oven and let rest 10 minutes. Serve warm, spooned with extra Guernsey cream or pouring cream.