Bread n Butter Pudding
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Ok this takes me back to my childhood and a desert that was often served after our Sunday roast dinner.
This recipe is from RecipeTin Eats which is pretty close to my Nan's.
Prep: 10minutes mins
Cook: 25minutes mins
Servings 6 to 8
Measuring bread -.Basically stack bread in a cup so it's heaped - imagine if you pressed down lightly, it would level the cup. Can't provide a weight as breads differ in density. Don't get hung up on exact measurement - you'll easily be able to tell when you mix the bread and egg, should be soaked through, still some egg mixture pooling (slightly). The worst is using way too much bread that doesn't get soaked through = dry pudding!
Pre-sliced bread: Also terrific made with PRE SLICED sandwich bread slices! Use 12 slices (thick cut) or 14 slices (normal thickness), cut in half into triangles then layer in the baking dish slightly overlapping (so surface isn't flat), scatter each layer with sultanas, and pour egg mixture over the whole thing.
Slightly stale bread works a bit better because it doesn't soak through instantly and turn into mush. If using super fresh bread, just be a bit more gentle when tossing into Egg Mixture .
2. Cream - The basic Bread & Butter Pudding recipe is made with only milk. I like using cream to give this a bit of richness.
2. Just milk option: Add an extra egg (so 4 eggs in total) then use milk instead of cream (so 2 1/2 cups milk in total). You need the extra egg to ensure this sets because milk is not as thick as cream.
This recipe is from RecipeTin Eats which is pretty close to my Nan's.
Prep: 10minutes mins
Cook: 25minutes mins
Servings 6 to 8
Ingredients
- 8 heaped cups white bread, or 12 slices of thick bread preferably slightly stale, cut into 2.5 cm / 1" cubes ( see notes )
- 1 cup sultanas or raisins
EGG MIXTURE:
- 3 eggs
- 1 1/2 cups milk (low or full fat, not zero fat)
- 1 cup thickened cream (or any other cream, Note 2 for only milk option)
- 3 tbsp / 40g unsalted butter, melted and cooled
- 1/2 cup white sugar
- 1 tsp cinnamon powder
- 1 tsp vanilla extract
FINISHES / SERVING
- 30g / 2 tbsp unsalted butter, melted - for top pre baking
- 20g / 1 1/2 tbsp unsalted butter, melted - for brushing post baking (optional)
- Icing sugar , for dusting
- Ice cream, cream or custard
Instructions
- Preheat oven to 180°C or 160 fan-forced
- Egg Mixture: Place eggs in a large bowl, whisk briefly. Add remaining Egg Mixture ingredients and whisk.
- Soak Bread: Add bread and sultanas, briefly mix, then set aside for 3 minutes to allow egg mixture to soak through the bread.
- Transfer to baking dish: Pour into a baking dish (10 cup / 2.5 litre ). If you have lots of sultanas on the surface, poke them below the surface .
- Drizzle then bake: Drizzle over melted butter, then bake for 25 - 30 minutes or until golden on top and the inside is set but still slightly wobbly (poke to check).
- Brush with remaining 1 1/2 tbsp melted butter (optional), then dust with icing sugar.
- Serve - rest for a few minutes, then serve immediately, with toppings of choice! My favourites are ice cream or custard
Recipe Notes:
1. Bread - Though the classic version is made with plain white bread, you can make this with any bread of choice - like raisin bread, hot cross buns or brioche, anything!Measuring bread -.Basically stack bread in a cup so it's heaped - imagine if you pressed down lightly, it would level the cup. Can't provide a weight as breads differ in density. Don't get hung up on exact measurement - you'll easily be able to tell when you mix the bread and egg, should be soaked through, still some egg mixture pooling (slightly). The worst is using way too much bread that doesn't get soaked through = dry pudding!
Pre-sliced bread: Also terrific made with PRE SLICED sandwich bread slices! Use 12 slices (thick cut) or 14 slices (normal thickness), cut in half into triangles then layer in the baking dish slightly overlapping (so surface isn't flat), scatter each layer with sultanas, and pour egg mixture over the whole thing.
Slightly stale bread works a bit better because it doesn't soak through instantly and turn into mush. If using super fresh bread, just be a bit more gentle when tossing into Egg Mixture .
2. Cream - The basic Bread & Butter Pudding recipe is made with only milk. I like using cream to give this a bit of richness.
2. Just milk option: Add an extra egg (so 4 eggs in total) then use milk instead of cream (so 2 1/2 cups milk in total). You need the extra egg to ensure this sets because milk is not as thick as cream.
NUTRITION INFORMATION:
Calories:426cal (21%)Carbohydrates:50g (17%)Protein:9g (18%)Fat:22g (34%)Saturated Fat:10g (63%)Cholesterol:106mg (35%)Sodium:358mg (16%)Potassium:291mg (8%)Fiber:2g (8%)Sugar:17g (19%)Vitamin A:885IU (18%)Vitamin C:1mg (1%)Calcium:205mg (21%)Iron:2mg (11%)
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