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Bread and Butter Pudding

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Yields1 Serving
 5 slices of bread but you can use brioche , hot cross buns , tea cakes , croissants I've even used ring doughnuts and just cut off the icing
 Butter to spread
 2 eggs
 2 egg yolks ( save the whites for meringues and omelettes )
 1.5 oz sugar
 2oz sultanas or whatever dried fruit you have . You can omit the fruit and use jam , marmalade or chocolate chips
 1pt milk
 1 tspn cinnamon
1

Butter the bread and cut into squares or triangles. If using jam or marmalade spread a generous layer on the bread

2

Place in a buttered ovenproof dish

3

Sprinkle over the fruit and cinnamon or chocolate chips

4

Beat the eggs and egg yolks with 1oz of the sugar

5

Warm the milk then pour over the egg mixture , whisking all the time

6

Return the custard to the saucepan and stir until thickened

7

Pour over the bread mix and leave to stand for 30 minutes

8

Heat oven to 180C

9

Sprinkle over the remaining sugar and bake for about 1 hr until custard is set

10

For a softer pudding put the tin into a Bain Marie ( a larger tin filled with hot water

11

Serve as is or with a little cream

12

At Christmas I use leftover panetone, clementines and orange custard . The only limits are your tastebuds

Ingredients

 5 slices of bread but you can use brioche , hot cross buns , tea cakes , croissants I've even used ring doughnuts and just cut off the icing
 Butter to spread
 2 eggs
 2 egg yolks ( save the whites for meringues and omelettes )
 1.5 oz sugar
 2oz sultanas or whatever dried fruit you have . You can omit the fruit and use jam , marmalade or chocolate chips
 1pt milk
 1 tspn cinnamon

Directions

1

Butter the bread and cut into squares or triangles. If using jam or marmalade spread a generous layer on the bread

2

Place in a buttered ovenproof dish

3

Sprinkle over the fruit and cinnamon or chocolate chips

4

Beat the eggs and egg yolks with 1oz of the sugar

5

Warm the milk then pour over the egg mixture , whisking all the time

6

Return the custard to the saucepan and stir until thickened

7

Pour over the bread mix and leave to stand for 30 minutes

8

Heat oven to 180C

9

Sprinkle over the remaining sugar and bake for about 1 hr until custard is set

10

For a softer pudding put the tin into a Bain Marie ( a larger tin filled with hot water

11

Serve as is or with a little cream

12

At Christmas I use leftover panetone, clementines and orange custard . The only limits are your tastebuds

Bread and Butter Pudding

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