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Fairy Bread Ice Cream Cake

November 21, 2017

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Fairy Bread & Butter Pudding

August 15, 2018


Serves 6

You will need 6 x 375ml capacity oven-proof dishes for this recipe*



600g good quality vanilla ice cream (we used Streets Blue Ribbon), melted and cooled

5 eggs

24 slices plain, white bread

Butter, softened to room temperature

Dollar Sweets 100s and 1000s

Sea salt



Whisk together melted ice cream, eggs and a pinch of salt. 


Butter both sides of the bread slices, cut off and discard the crusts. Cut each square into quarters. Arrange slices into the ovenproof dishes. Pour over the custard mixture and allow to sit at room temperature for 30 mins to let the liquids to soak into the bread.


Preheat oven to 180ºC (160ºC fan forced). Bake the puddings for 35-40 mins until the custard is set and the puddings are golden on top.


 Sprinkle with Dollar Sweets 100s and 1000s and serve warm.


*You can also use one large ovenproof dish, just increase cooking the time by 10-15 mins.

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