Bread & Butter Pudding
Over a year ago
9,718 views
Ingredients
- 1 small loaf white bread
- 50g butter
- 100g sultanas
- 500ml milk
- 3 medium eggs
- 75g caster sugar
- 1 teasp Vanilla Extract
Accompaniment
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Description
Classic Bread and Butter Pudding just like mum used to make
Method
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1
Cut the loaf into fairly thin slices, remove the crusts and butter them. Cut each into triangles ( 2 or 4 depending how dainty you want to be ). Butter a 2 1/2 inch deep, 1.5 litre heatproof dish. Layer in half the bread. Sprinkle the sultanas over, and cover with the rest of the bread - buttered side up.
Mix together the milk, eggs, 50g of the sugar and the vanilla. Pour over the bread and leave it to rest for at least 10 minutes - I think this is a really important part as it helps the pudding go light and fluffly. Make sure all the sultanas are tucked out of sight, as I cannot abide the taste of burnt sultana!
Put the dish into a roasting tin, sprinkle the reamining sugar over the top, and pour enough hot water into the tin to come halfway up the sides of the dish. Cook at 190c/375f/gas 5 for 30 minutes until the top is crispy and the custard hs just set. Serve.
I sometimes sub double cream for half the milk for a luxury pud!
Chef's Tips
You can always try brown instead of white bread, for a very slightly healthier twist. My family all adore this recipe - except my husband who thinks (the heathen) that b & p pud should be eaten cold - of course there is never any left to get cold...
Try using Brioche it is beautiful!!