Bread and Butter Pudding Recipe

This is one of my favourite classic puddings from the old recipe books and is still enjoyed today. There is nothing quite like warm Bread and Butter Pudding recipe as a cosy, comforting dessert. This is my grandmothers recipe so I hope you will enjoy it.

Serves: 4
Prep Time: 15 mins
Cooking Time: 30 mins
Total Time: 45 mins

Ingredients

50 g sultanas
4 slices of white or wholemeal bread spread with butter or margarine
3 eggs
50 g caster sugar
2-3 drops of vanilla essence or a vanilla pod
Half litre of milk, either whole or skimmed

For the egg custard
3 small eggs
50 g caster sugar
2-3 drops of vanilla essence
220 ml milk
220 ml double cream
Grated nutmeg

Instructions

Wash the sultanas and place half of them in a pie dish.
Remove the crusts from the bread and cut each slice into triangles and neatly arrange overlapping in the pie dish placing the rest of the sultanas between the layers of bread and butter.

Prepare the egg custard by whisking the eggs, sugar and vanilla essence. If you are using the vanilla pod, split the pod and scrape out the seeds into the mixture.

Warm the milk and cream and then pour the warmed milk and cream over the egg and sugar mixture, whisking continuously.
Pass the egg custard through a fine strainer onto the bread and butter in the pie dish, then dust with some sugar.

Add a little grated nutmeg and then wipe the edge of the pie dish clean.

Stand in a roasting tray half full of water or bain-marie and cook slowly in a moderate oven, 180 degrees Celsius for around 30 minutes or until cooked.

Serve hot with ice cream or clotted cream and some fruit of your choice and enjoy!

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