Bread and Butter Pudding
A classic English pudding just as simple as its name, made with the simplest of ingredients.... Reminds me of childhood... Mama used to make it for tea and it lasted till breakfast the next day.. Good way of using up stale bread... I just defrosted some bread I had in the freezer..
If you are on a low fat or low carb diet, then stop reading now! The recipe is too simple not to try... I took yet another detour from my low carb diet when I made it the other day.. The recipe is from Gary Rhodes book - Great British Classics ... I have added jam on the bread to make it like Big B's dad but you can leave it out if you wish.. Some people add nutmeg or cinnamon in the custard to give it a slightly spicy kick, or u could also add ground ginger to make it a ginger bread and butter pudding.. I didn't want to add the cinnamon because we got a overdose of it from my cinnamon lasagna experiment a few months ago..
Here goes...
12 slices of white bread
50g unsalted butter, melted
100g raspberry jam (my variation)
8 egg yolks
175g caster sugar
A few drops of vanilla essence
300ml milk
300ml double cream (I know its a bit much, but the result is worth the calories. I guess you can use the same quantity of milk if you wish)
25g sultanas
25g raisins
Caster sugar, to sprinkle
Grease a pudding basin with butter.
Spread the butter and jam on the bread, remove the crusts and cut in triangles. I found it easier doing this one at a time.
Whisk the egg yolks and caster sugar in a bowl. Put the cream, milk and vanilla essence in a pan and bring to a simmer. Slowly pour into the egg yolks stirring all the time to make the custard.
Arrange the bread in layers in the baking dish, sprinkling the raising and sultanas in between layers. Finish the final layer of bread without the sultanas and raisins, as they tend to burn. Now pour the warm egg mixture over the bread and leave it to soak for about 20 minutes before cooking.
Preheat the oven to 350deg F or 180deg C.
Place the dish in another tin filled three quarters with water. Cover with foil and cook for about 20-30 minutes till the pudding sets.
Remove from bath, sprinkle with caster sugar and heat under the grill till the bread browns and sugar caramelizes.
And this my darlings, is how simple it is to make a bread and butter pudding...
My brothers raved about it and Big B enjoyed it as well... I just devoured the pudding for breakfast the next two days...
If you are on a low fat or low carb diet, then stop reading now! The recipe is too simple not to try... I took yet another detour from my low carb diet when I made it the other day.. The recipe is from Gary Rhodes book - Great British Classics ... I have added jam on the bread to make it like Big B's dad but you can leave it out if you wish.. Some people add nutmeg or cinnamon in the custard to give it a slightly spicy kick, or u could also add ground ginger to make it a ginger bread and butter pudding.. I didn't want to add the cinnamon because we got a overdose of it from my cinnamon lasagna experiment a few months ago..
Here goes...
12 slices of white bread
50g unsalted butter, melted
100g raspberry jam (my variation)
8 egg yolks
175g caster sugar
A few drops of vanilla essence
300ml milk
300ml double cream (I know its a bit much, but the result is worth the calories. I guess you can use the same quantity of milk if you wish)
25g sultanas
25g raisins
Caster sugar, to sprinkle
Grease a pudding basin with butter.
Spread the butter and jam on the bread, remove the crusts and cut in triangles. I found it easier doing this one at a time.
Whisk the egg yolks and caster sugar in a bowl. Put the cream, milk and vanilla essence in a pan and bring to a simmer. Slowly pour into the egg yolks stirring all the time to make the custard.
Arrange the bread in layers in the baking dish, sprinkling the raising and sultanas in between layers. Finish the final layer of bread without the sultanas and raisins, as they tend to burn. Now pour the warm egg mixture over the bread and leave it to soak for about 20 minutes before cooking.
Preheat the oven to 350deg F or 180deg C.
Place the dish in another tin filled three quarters with water. Cover with foil and cook for about 20-30 minutes till the pudding sets.
Remove from bath, sprinkle with caster sugar and heat under the grill till the bread browns and sugar caramelizes.
And this my darlings, is how simple it is to make a bread and butter pudding...
My brothers raved about it and Big B enjoyed it as well... I just devoured the pudding for breakfast the next two days...
posted by Mistress of Spices at 5:36 pm
2 Comments:
love the bread n butter puddin:D... awesome.. feels like im having breakfast lunch n desert at the same time.. reduce the blackcurrents
at first wen i heard of the bread and butter pudding i thought ..what ?!..buh after a bite of wonder..i know what she meant..im a believer
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