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
PANETTONE BREAD AND BUTTER PUDDING
Steps:
- To start the custard base, bring the milk and cream just to a boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest. Whisk the eggs with the sugar until pale. Add the milk and cream and remove the vanilla.
- Preheat the oven to 325 degrees F (160 degrees C/Gas 3).
- Dip each slice of panettone into the custard and pile into a buttered baking dish. Pour the remaining custard slowly over the bread, place the dish in a roasting pan and fill halfway with hot water. Sprinkle with the icing sugar and bake for about 45 minutes. When cooked, it will have a slight crust on top, but will still be slightly wobbly inside.
ENGLISH BREAD AND BUTTER PUDDING
Serve it hot with custard, or eat it cut into slices when cold.
Provided by Polly Welby
Categories World Cuisine Recipes European UK and Ireland English
Time 1h55m
Yield 4
Number Of Ingredients 9
Steps:
- Cut the crusts from the bread, tear bread into pieces, place in a bowl and cover with milk. Let rest 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Butter a 1 1/2 quart baking dish.
- Beat melted butter, sugar, mixed spice and egg together until smooth. Combine with soaked bread and milk. Stir in dried fruit and orange zest. Pour into prepared dish and sprinkle with nutmeg
- Bake in the preheated oven for 45 minutes, or until set.
Nutrition Facts : Calories 493 calories, Carbohydrate 79.2 g, Cholesterol 83.1 mg, Fat 16.7 g, Fiber 1.9 g, Protein 10.1 g, SaturatedFat 9.2 g, Sodium 569 mg, Sugar 24.3 g
CUSTARD-FILLED CORNBREAD
Provided by Food Network
Categories dessert
Time 1h5m
Yield One 8-inch square loaf
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Butter an 8-inch square baking dish, and place it in the hot oven while you prepare the batter.
- Sift or stir together the flour, cornmeal, baking powder and baking soda.
- In a mixing bowl, beat the eggs and the melted butter until well-blended. Add the sugar, salt, milk and vinegar and beat well. Stir the dry ingredients into the egg mixture just until the batter is smooth.
- Pour the batter into the heated dish. Pour the heavy cream into the center of the batter. Do not stir. Check the cornbread after 45 minutes. It is done when the top becomes lightly browned.
- Serve warm.
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
EASY BREAD AND BUTTER PUDDING
Steps:
- Gather the ingredients.
- Preheat the oven to 355 F/180 C. Grease a 1.5-quart/1.5-liter dish with a little of the butter.
- Spread one side of each of the bread triangles with remaining butter.
- Cover the base of the dish with overlapping triangles of bread, butter-side up. Sprinkle half the golden raisins evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with the raisins on top.
- In a saucepan, gently heat the milk and cream but do not boil . Set aside.
- In a medium-sized heatproof bowl, beat the eggs with 3 tablespoons of the sugar and the vanilla extract until light, airy, and pale in color.
- Slowly pour the warm (not hot) milk over the eggs, whisking continuously, until all the milk is added.
- Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the bread down into the liquid. Sprinkle the remaining tablespoon of sugar over the surface and set aside for 30 minutes.
- After 30 minutes, bake the pudding in the hot oven for 40 to 45 minutes, or until the surface is golden brown, the pudding is well risen, and the eggs are set. Serve hot and enjoy.
Nutrition Facts : Calories 604 kcal, Carbohydrate 50 g, Cholesterol 177 mg, Fiber 2 g, Protein 11 g, SaturatedFat 25 g, Sodium 390 mg, Sugar 24 g, Fat 41 g, ServingSize 6 servings, UnsaturatedFat 0 g
BREAD AND BUTTER PUDDING
Provided by Anton Mosimann
Categories Milk/Cream Dessert Bake Kid-Friendly Wedding Butter Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven and preheat to 325°F. Butter a 9- by 13- by 2-inch rectangular ovenproof dish.
- Spread the remaining butter on one side of each bread slice. Arrange the bread slices, buttered side up, in one layer on the bottom of the prepared dish. Sprinkle with the raisins and set aside.
- In a large saucepan, combine the milk, heavy cream, and salt. Using the blade of a small, sharp knife, scrape the seeds from the vanilla beans into the mixture; add the scraped vanilla beans. Place the pan over moderate heat and bring to a boil. Remove from the heat.
- In a large bowl, whisk together the eggs and sugar until pale yellow, about 1 minute. Whisk about 1 cup of the hot milk mixture slowly into the egg mixture to raise the temperature without cooking the eggs. Gradually whisk in the remaining milk mixture, whisking until fully combined. Pour the custard through a fine-mesh sieve into a large bowl and discard the vanilla beans.
- Pour the custard over the bread. The bread will float to the top-use a spatula to gently press down on the slices, making sure they are completely covered in custard. Place the dish in a large roasting pan or rimmed baking sheet and add enough warm water to the pan to reach about halfway up the sides of the dish.
- Bake the pudding for 30 minutes, then use a spatula to gently press down on the bread slices. Continue baking until the pudding is puffed and set but still jiggles in the center, about 30 more minutes. Transfer the pudding in its water bath to a rack to cool slightly.
- Meanwhile, in a small saucepan over low heat, warm the apricot jam with 1 tablespoon of water, stirring occasionally until liquefied, about 1 minute.
- Carefully remove the pudding from the water bath, then brush the surface with the warm apricot jam. Dust the top with the confectioners' sugar and serve warm. DO AHEAD: The bread and butter pudding can be prepared ahead, covered, and refrigerated up to two days. Reheat the entire dish in a water bath in a 325°F oven until the center is warm. Individual portions can be reheated in a toaster oven.
BREAD AND BUTTER PUDDING
This simple bread pudding is an easy way to use up those bits and pieces that seem to lie around the pantry. Save a fortune and make this tasty pudding. I like to serve this with custard sauce but it goes well with whipped cream, ice cream, or also great on its own.
Provided by Anonymous
Categories World Cuisine Recipes European UK and Ireland English
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
- Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with 1/2 of the sugar and all of the currants. Arrange the remaining bread on top, then sprinkle with remaining sugar.
- Beat milk, eggs, and nutmeg together. Pour over the bread and press down firmly to compress the pudding and help the bread absorb the milk mixture.
- Bake in the preheated oven until golden brown and set, about 30 minutes.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 46 g, Cholesterol 108.4 mg, Fat 19.6 g, Fiber 1.7 g, Protein 7.7 g, SaturatedFat 11.4 g, Sodium 389.5 mg, Sugar 29.7 g
CUSTARD BREAD PUDDING
Served warm and drizzled with sauce, this dessert has down-home appeal, says Barbara Little of Bedford, Indiana. "It's a soft custard-like bread pudding."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine eggs, milk, sugar, butter and cinnamon. Add the bread cubes and raisins; mix well. Pour into a greased 11x7-in. baking dish. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. , In a saucepan, combine sugar, flour and water until smooth. Add butter. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Serve warm or cold over pudding.
Nutrition Facts : Calories 421 calories, Fat 15g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 245mg sodium, Carbohydrate 68g carbohydrate (56g sugars, Fiber 1g fiber), Protein 6g protein.
PAIN AU CHOCOLAT BREAD AND BUTTER PUDDING
Steps:
- Lightly grease a 2 litre ovenproof dish. Arrange the pain au chocolat in the dish, with the slices slightly overlapping. Set aside.
- In a large pan heat milk and cream until steaming. Remove from heat. Add chocolate and chocolate hazelnut spread and stir until melted together.
- Whisk eggs and sugar in a large bowl to combine. Slowly pour in hot chocolate mixture, whisking constantly to make a smooth custard. Pour over the pain au chocolat and leave to soak for 30min-1hr.
- Preheat oven to 180°C (160°C fan) mark 4. Bake pudding for 30-35min, or until golden brown but still slightly moist in the centre. Serve with cream or ice cream, if you like.
Nutrition Facts : Calories 595 calories
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.
EGG CUSTARD BREAD PUDDING
This nutmeg-laced bread pudding is made with all the flavors of a delicious egg custard. Serve it with a drizzle of your favorite dessert sauce.
Provided by Diana Rattray
Categories Dessert
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together the eggs, sugar, vanilla, and salt. Then add the warm milk.
- Cut bread in half diagonally, forming triangles. Arrange 2 layers of bread slices in a lightly buttered 8-inch square baking dish.
- Pour the custard mixture over the bread.
- Place the 8-inch baking dish in a larger baking dish containing about 1/2 to 1 inch of very hot water.
- Bake at 325 F for 40 to 50 minutes, until a knife inserted in the center comes out clean.
- Serve warm or cool with dessert sauce , syrup, or fruit.
Nutrition Facts : Calories 286 kcal, Carbohydrate 41 g, Cholesterol 137 mg, Fiber 1 g, Protein 11 g, SaturatedFat 4 g, Sodium 391 mg, Sugar 22 g, Fat 8 g, ServingSize Serves 6, UnsaturatedFat 0 g
PANETTONE BREAD AND BUTTER PUDDING WITH VANILLA AND CHOCOLATE
Vanilla Panettone Bread and Butter Pudding is a sumptuous celebratory twist on a classic British pudding. The rich but airy Italian festive bread is full of delicious Christmas flavours. I've added fabulous, fragrant vanilla and decadent chocolate for the most indulgent pudding of the season.
Provided by Helen Best-Shaw
Categories Desserts
Number Of Ingredients 9
Steps:
- Put the oven on to 180C / 170C fan / Gas 4Cut the panettone into 2.5 cm / 1" cubes.
- Melt the butter and then use a pastry brush to butter a deep baking dish. Choose a dish that is about 6" x 8".Next, arrange the cubes of panettone in the dish.
- Put the cream, milk, vanilla extract, eggs and sugar into a bowl. Whisk lightly with a fork to break up the eggs and combine the ingredients. You don't need to work too hard at this!
- Pour the custard mixture over the panettone. Take care to drizzle it evenly over the panettone.
- Use the back of a spoon to lightly press the cubes into the liquid so they absorb it. Do this as gently as possible, because you want them to spring back up. Don't squash them!
- Scatter the chocolate chips over the panettone. Now drizzle the remaining melted butter over any of the bread that is not submerged in the custard mix.
- Pop into the oven and bake for 35 minutes. When the pudding is ready, it will be fluffy and golden, with the custard set.
- Allow your bread and butter pudding to cool a little before you serve. Dust it lightly with icing sugar for a final flourish.
Nutrition Facts : Calories 229 kcal, Carbohydrate 10 g, Protein 3 g, Fat 19 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 110 mg, Sodium 104 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 6 g, ServingSize 1 serving
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
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- Spread both sides of bread slices with butter and halve lengthways. Scatter one third of the brandied sultanas into a lightly greased 1-litre capacity ovenproof dish. Trim bread slices to fit dish and layer, scattering remaining brandied sultanas between each layer. Pour cream mixture evenly over bread slices and stand until bread has completely absorbed cream mixture (about 1 hour).
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- Soak Bread: Add bread and sultanas, briefly mix, then set aside for 3 minutes to allow egg mixture to soak through the bread.
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- 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.
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