Bread and Butter Pudding

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      mos

      Bread and Butter Pudding
      1/4 cup soft butter
      10 slices soft white bread (or bread of your choice), cut diagonally across
      1/4 cup golden raisins
      ¼ tsp freshly grated nutmeg
      ¼ tsp cinnamon
      1 1/2 cups milk
      1/4 cup heavy cream
      2 large eggs
      1/8 cup sugar + 3 tbs
      1 tsp vanilla extract
      Heat the oven 350°F
      Grease a pie dish with a little of the butter. Spread each of the bread triangles with butter.
      Cover the base of the pie dish with overlapping triangles of bread, butter side up. Sprinkle half the golden raisins evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon.

      Repeat this layer one more time or until the dish is filled, finishing with the raisins on top.
      In a saucepan gently heat the milk and cream – do not boil.
      In a large bowl beat the eggs with 1/8 cup sugar and the vanilla extract until light and airy and pale in color. Pour the warm milk over the eggs and continue beating until all the milk is added.
      Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the surface with your hand to push the bread into the liquid.

      Sprinkle the remaining sugar over the surface then leave to one side for 30 minutes.
      Bake the pudding in the hot oven for 40 – 45 minutes, until the surface is golden brown and the pudding well risen and the egg is set. Serve hot.

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