BREAD AND BUTTER PUDDING
A moist and tender custard pudding freckled with sweet sultanas. A great way to use stale bread and finished perfectly with a drizzle of runny cream.
Categories Dessert
Time 50m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 160°C (140°C fan-forced). Grease shallow 2-litre (8-cup) ovenproof dish.
- To make custard, combine the milk, cream, sugar and extract in a medium saucepan; bring to the boil. Whisk the eggs in a large bowl. Gradually add the hot milk mixture to the egg mixture while whisking constantly.
- Trim crusts from bread. Spread each slice with butter; cut into four triangles. Layer the bread, overlapping, in the dish; sprinkle with sultanas. Pour custard over the bread; sprinkle with nutmeg.
- Place the ovenproof dish in a large baking dish. Add enough boiling water to come halfway up sides of ovenproof dish. Bake about 45 minutes or until the pudding is set. Remove pudding from baking dish; stand 5 minutes before serving. Serve dusted with sifted icing sugar, if desired.
Nutrition Facts : ServingSize Serves 6
AUSTRALIAN BREAD AND BUTTER CUSTARD
Make and share this Australian Bread and Butter Custard recipe from Food.com.
Provided by Debbie R.
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Thinly butter bread. Cut each slice into four squares. Arrange half of the bread in the buttom of a buttered, 1-quart casserole dish. Sprinkle raisins over bread, then cover with remaining bread.
- Beat eggs with milk, cream, sugar, salt and vanilla. Pour it over the casserole things. Let stand 30 minutes to let mixture soak into bread.
- Preheat oven to 350. Sprinkle nutmeg over dessert. When oven is ready, bake 40 minutes, or until golden brown. Serve custard warm, either by itself or with canned fruit.
Nutrition Facts : Calories 364.7, Fat 19.5, SaturatedFat 11.1, Cholesterol 162.7, Sodium 307.9, Carbohydrate 40.5, Fiber 1.3, Sugar 21.6, Protein 8.3
BREAD AND BUTTER PUDDING
Transform a stale loaf into a comforting bread and butter pudding. This traditional British dessert is layered with a rich vanilla custard, dried fruit and lemon zest
Provided by Katy Gilhooly
Categories Dessert, Treat
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C/gas 4. To make the custard, heat the milk, cream and vanilla pod with its scraped out seeds (if using) together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using.
- Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.
- Remove the vanilla pod from the custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.
Nutrition Facts : Calories 566 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein
EASIEST EVER BREAD PUDDING
The ultimate in quick comfort food - only five minutes to prepare, perfect to pop in the oven before the main course
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Treat
Time 45m
Number Of Ingredients 6
Steps:
- Heat oven to 140C/fan 120C/gas 1. Stir the custard together with the milk. Trim the crusts from the bread, cut into triangles, then place in a large bowl with the raisins or dried cherries. Pour over the custard mixture, then carefully stir everything together so all the pieces of bread are coated. Lightly grease a small ovenproof dish with butter, then spoon in the mixture.
- Cook for 30-35 mins until there is just a slight wobble in the centre of the custard. Sprinkle over the sugar to cover the surface, then pop under a hot grill for 1-2 mins until the sugar starts to melt and caramelise.
Nutrition Facts : Calories 363 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 47 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.57 milligram of sodium
BREAD AND BUTTER CUSTARD
From Sarah Ainley's book, The World's Best Recipes, Caribbean section. "This dessert is a delicious family favorite. A richer version can be made with fresh cream instead of evaporated milk. It can also be made using other dried fruit - mango is particularly good." Cook time does not include the 30 minutes standing time.
Provided by mersaydees
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Lightly butter an ovenproof dish. Butter the bread slices and cut into small pieces.
- Lay the buttered bread in several layers in the prepared dish.
- In a large bowl, whisk together the evaporated milk and the fresh milk, mixed spice, sugar and eggs. Pour this mixture over the bread and butter. Sprinkle over the raisins and let stand for 30 minutes.
- Grate a little nutmeg over the top and bake for 30-40 minutes until the custard is just set and golden. Serve sprinkled with confectioner's sugar.
More about "australian bread and butter custard food"
23 TRADITIONAL AUSTRALIAN DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
4.3/5 (8)Estimated Reading Time 6 minsCategory Desserts, Recipe RoundupPublished Oct 26, 2020
- Lamingtons. A classic Lamington will consist of a lovely buttery square sponge cake, completely enrobed in a chocolate glaze, and covered with desiccated coconut.
- The Iced Vo-Vo. Brits have their custard creams, Americans have their chocolate chip cookies, and Aussies have their iced vo-vos! The cookie base is quite basic, consisting of the usual butter, sugar, eggs, and flour.
- Chocolate Crackles. Just five ingredients come together to make these adorable little chocolate bites. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Beetroot Cake with Orange Frosting. Did you know that Aussies put beetroot on everything? It’s true, and it’s not just burgers and salads. Their love for the vibrant earthy veggie has found its way into their cakes, too.
- Chocolate Caramel Slice. As a baker and all-around foodie, it’s a necessity to try all the local favorites when traveling. Well, it’s safe to say that this is a favorite, not just of the Aussies, but for me, too.
- Easy Milo Balls. Milo is every Australian child’s favorite drink, and it’s actually quite popular with adults too. After outrage over a slight tweak in the formula, which caused people to all-but boycott the drink, manufacturers changed it back, and it sits front and center in most households.
- The Vegemite Brownie. Before you scroll by… hear me out! I know – you either love it or you hate it. The issue with Vegemite is that people put way too much on their toast.
- Pavlova. Pavlovas are as synonymous with Australia as shrimp on the barbie. The meringue has a perfectly crisp outer crust with a soft and chewy marshmallow center.
- Neenish Tarts. These little tarts have a crumbly pastry case, sweet lemony filling, and a fun two-tone icing top. Found in both Australia and New Zealand, sometimes they have an extra layer of jam in the base.
- Matt Moran’s Gaytime Trifle. Golden Gaytime is a favorite Australian ice cream. Consisting of toffee and vanilla ice cream coated in chocolate and dipped in biscuit pieces, it’s a must-have for a day at the beach.
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