I had some excess bread to use up this week so I decided to make a bread and butter pudding with it. I was thinking of different flavours I could make but decided on a pretty traditional version.
A bread and butter pudding is a delicious English dessert made from buttered bread, dried fruit and a vanilla custard then baked in the oven.
I have added some nutmeg to mine for a little twist as I love the taste and it goes so well with the vanilla custard.
It's can be served with fresh cream or clotted cream for a delicious and indulgent dessert.
Put the dried fruit in a small heatproof bowl and cover with boiling water. Set aside for later.
Next take the slices of bread and cut off all the crusts.
Butter each piece of bread on one side with the soft butter.
Layer the pieces of bread on the base of the 23cm/ 9" round pie dish until covered.
Drain the water from the fruit and sprinkle over the bread in the dish.
In a measuring jug put the milk, cream, eggs, sugar and grated nutmeg then mix together with a fork.
Grate the zest of the orange all over the top then pour this mixture over the bread making sure it's all soaked in the egg mix.
Set aside for 30 minutes for the bread to absorb the egg mix.
Preheat the oven to 180 degrees centigrade (160 fan) Gas mark 4.
Take a roasting tin larger than the pie dish and place the pie dish inside.
Sprinkle over the demerara sugar.
Place the tins in the oven then pour boiling water into the roasting tin halfway up the side of the pie dish.
Bake for 30 minutes until the top pieces of bread have started to colour and the egg mix has set.
Take out of the oven and leave to cool for about 5 minutes
Serve with cream.
Bread & Butter Pudding
Sarah's servings: 8
Sarah's skill: Easy
Baking time: 30 minutes
Ingredients.
50g Dried Sultanas
50g Dried Currants
12 Slices of White bread
75g Soft Unsalted Butter
200ml Milk
300ml Double Cream
3 Large Eggs
40g Caster Sugar
1/2 Whole Nutmeg (grated)
Zest of 1 Orange
2 Tbsp Demerara Sugar
Method:
Put the dried fruit in a small heatproof bowl and cover with boiling water. Set aside for later.
Take the slices of bread and cut off all the crusts.
Butter each piece of bread on one side with the soft butter.
Layer the pieces of bread on the base of the 23cm/ 9" round pie dish until covered.
Drain the water from the fruit and sprinkle over the bread in the dish.
In a measuring jug put the milk, cream, eggs, sugar and grated nutmeg then mix together with a fork.
Grate the zest of the orange all over the top.
Pour this mixture over the bread making sure it's all soaked in the egg mix.
Set aside for 30 minutes for the bread to absorb the egg mix.
Preheat the oven to 180 degrees centigrade (160 fan) Gas mark 4.
Take a roasting tin larger than the pie dish and place the pie dish inside.
Sprinkle over the demerara sugar.
Place the tins in the oven then pour boiling water into the roasting tin halfway up the side of the pie dish.
Bake for 30 minutes until the top pieces of bread have started to colour and the egg mix has set.
Take out of the oven and leave to cool for about 5 minutes.
Serve with cream.
Sarah's extra slice........
You could add different dried fruits and some nuts if you like.
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