Bread & Butter Pudding
- Replies 19
Bread & Butter Pudding
Ingredients
3/4 Pint (350 ml) whole milk
3 large eggs
4 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
6 thin slices white bread
1/4 cup (60gm) butter, softened
1/4 cup (45gm) raisins
Instructions
1. In a large bowl, whisk together the
milk, eggs, sugar, and cinnamon. Set
aside.
2. Meanwhile, spread the slices of bread
with almost all of the butter, and
grease an 18cm x 12cm dish with the
rest. Cut off the crusts and cut each
slice of bread in half. Lay the halves,
butter side up, in the dish. Scatter the
raisins between the slices.
3. Pour the custard over the bread,
soaking every slice. Set it aside at
room temperature to absorb for 30
minutes.
4. Bake the pudding at 180 deg C for
50 - 60 minutes, or until the pudding
has risen and is golden in colour.
Serve immediately. Store leftovers
covered in the fridge for up to two
days.
Ingredients
3/4 Pint (350 ml) whole milk
3 large eggs
4 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
6 thin slices white bread
1/4 cup (60gm) butter, softened
1/4 cup (45gm) raisins
Instructions
1. In a large bowl, whisk together the
milk, eggs, sugar, and cinnamon. Set
aside.
2. Meanwhile, spread the slices of bread
with almost all of the butter, and
grease an 18cm x 12cm dish with the
rest. Cut off the crusts and cut each
slice of bread in half. Lay the halves,
butter side up, in the dish. Scatter the
raisins between the slices.
3. Pour the custard over the bread,
soaking every slice. Set it aside at
room temperature to absorb for 30
minutes.
4. Bake the pudding at 180 deg C for
50 - 60 minutes, or until the pudding
has risen and is golden in colour.
Serve immediately. Store leftovers
covered in the fridge for up to two
days.
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