Bread & Butter Pudding

Bread and butter pudding is an old school classic, which is often forgotten. However, it is the perfect way to use up excess bread, and only uses a handful of ingredients. 

1 small loaf of bread (approx 8-12 slices depending on size of loaf) I used gluten free bread 

50g butter (at room temperature)

1 handful raisins & sultanas 

3 teaspoons cinnamon 

150g caster sugar

3 eggs

500mls Milk

200mls Cream

 

1) Prepare the bread by cutting off the crusts and rolling lightly under a rolling pin. This helps particularly with Gluten Free Bread which tends to have thicker slices which need thinning and squishing. 

2) Spread a thick layer of butter on each side of the bread slices, and place a layer of bread in the bottom of a dish approx 15x15cm.

3) sprinkle 1 teaspoon of cinnamon over the layer, followed by a small handful of rasins/sultanas. 

4) Repeat steps 2 and 3 until all the bread is used up. 

5) Now time to prepare the custard! Separate the egg yolks and whites. Add the yolks to a large bowl with the caster sugar, and combine to make a yolky paste. 

6) Heat the milk on a medium heat in a heavy bottomed pan until it is just below boiling.

7) Slowly add the milk to the yolk/sugar paste, while whisking. This will slowly form a thin textured custard. 

8) Pour the custard over the layered bread. Sprinkle a teaspoon of caster sugar over the top layer. 

9) Place in the centre of the over and bake for 25-30 minutes, until the custard has been absorbed by the sponge, and the sugar has lightly caramelised on top. 

10) Serve with cold custard or ice cream 

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