Bread and Butter Pudding

PennyBy Penny    

May 10, 2015


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


1Butter the bread and cut into squares or triangles. If using jam or marmalade spread a generous layer on the bread

2Place in a buttered ovenproof dish

3Sprinkle over the fruit and cinnamon or chocolate chips

4Beat the eggs and egg yolks with 1oz of the sugar

5Warm the milk then pour over the egg mixture , whisking all the time

6Return the custard to the saucepan and stir until thickened

7Pour over the bread mix and leave to stand for 30 minutes

8Heat oven to 180C

9Sprinkle over the remaining sugar and bake for about 1 hr until custard is set

10For a softer pudding put the tin into a Bain Marie ( a larger tin filled with hot water

11Serve as is or with a little cream

12At Christmas I use leftover panetone, clementines and orange custard . The only limits are your tastebuds