BREAD AND BUTTER PUDDING
An old-fashioned English bread and butter pudding that goes easy on the wallet. Day-old bread works best in this recipe. Each serving provides 408 kcal, 12.5g protein, 44g carbohydrates (of which 20g sugars), 20g fat (of which 11g saturates), 2g fibre and 0.9g salt.
Provided by BBC Food
Categories Desserts
Yield Serves 4
Number Of Ingredients 10
Steps:
- Grease an ovenproof dish, about 23x28cm/9x11in in size, with butter. Spread each slice with on one side with butter, then cut into triangles.
- Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
- Gently warm the milk and cream in a saucepan over a low heat to scalding point. Do not let it boil. Crack the eggs into a bowl, add three-quarters of the sugar and lightly whisk until pale. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl. Pour the custard over the prepared bread layers, sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
- Preheat the oven to 180C/160C Fan/Gas 4. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden brown. Serve with extra custard, if desired.
Nutrition Facts : Calories 408kcal, Carbohydrate 44g, Fat 20g, Fiber 2g, Protein 12.5g, SaturatedFat 11g, Sugar 20g
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
BREAD PUDDING II
My family LOVES bread pudding, and this recipe is one that I have fine tuned to their taste. I have to double this recipe, and bake it in a 9x13 inch pan for my family! It's great for breakfast or dessert and is delicious with milk poured on top! Enjoy!
Provided by ELLENMARIE
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
- In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
- Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 26.5 g, Cholesterol 70.3 mg, Fat 4.8 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 139.6 mg, Sugar 19.2 g
BREAD AND BUTTER PUDDING
Wonderful English recipe I found in a cookbook for Bread and Butter Pudding, very yummy. Great Comfort food!!
Provided by GardenguyAZ
Categories Dessert
Time 1h10m
Yield 1 Deep cassarole dish, 13 X 9 inches, 8 serving(s)
Number Of Ingredients 9
Steps:
- Brush the bread with the melted butter.
- Lay bread in the bottom of the dish.
- Sprinkle with some of the sultanas.
- Add more bread and keep repeating.
- Mix the eggs, sugar, salt, milk and heavy cream.
- Strain so smooth.
- Pour over the bread.
- Allow to stand for 15 minutes.
- Place in an oven set at 360 degrees Fahrenheit for about 40 to 50 minutes or until well risen and the custard is set.
- Serve with ice cream .Devour!
Nutrition Facts : Calories 1065.1, Fat 84.1, SaturatedFat 51.2, Cholesterol 377.4, Sodium 821.9, Carbohydrate 67.9, Fiber 1.2, Sugar 39.8, Protein 12.6
BREAD AND BUTTER PUDDING II
Make and share this Bread and Butter Pudding II recipe from Food.com.
Provided by GrandmaIsCooking
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees Fahrenheit. Butter a deep dish 9 inch pie plate or 9 inch square cake pan.
- Generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. Arrange triangles, buttered side up, in the prepared dish.
- In bowl, beat eggs until well mixed. Add milk, sugar and vanilla; beat together. Stir in raisins.
- Slowly pour over bread making sure all bread is well soaked.
- Bake 45 minutes or until custard has set. Serve with warm maple syrup.
Nutrition Facts : Calories 193.5, Fat 4.8, SaturatedFat 2.1, Cholesterol 87.8, Sodium 184.9, Carbohydrate 32.2, Fiber 0.8, Sugar 18.9, Protein 6.1
BREAD AND BUTTER PUDDING
I was looking for a light and fluffy bread and butter pudding to finish a heavy meal. I'm not averse to the heavier, stodgy version for a cold winter night, but this one needed to be a little more sophisticated. After some searching, this is the one I tried and it will be the one I stick to in the future. Really light, almost soufflé-like in its consistency.
Provided by Snowbunny Andorra
Categories Dessert
Time 5h5m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place the apricots, sultanas and whiskey in a bowl and put aside for four hours to allow them to macerate.
- Pre-heat the oven to 130°C.
- Butter the bread on both sides and place in a bowl, letting the slices overlap. Arrange some of the macerated fruit between the layers and sprinkle the rest on top.
- Whisk the sugar and eggs together (7 eggs if they're small-medium, 6 if they're large or extra large).
- Slice the vanilla pod lengthways and scrape out the seeds into a pan with the milk and cream. Chop the pod husk into 1-inch chunks and also place that in the pan.
- Gently bring to the boil then remove the chunks of pod (these can be rinsed and dried then put in a jar with sugar to make vanilla-infused sugar).
- Bring the pan back to the boil and then pour it over the egg and sugar mix, whisking as you pour.
- Pour the custard over the bread, ensuring you soak it all thoroughly then allow to rest for 10 minutes. Sprinkle the top with the flaked almonds.
- Place the bowl in a bain-marie filled with boiling water (to the level of the custard) and bake gently for 35-45 minutes, until the custard has set.
- Meanwhile, make the sauce by whisking the egg yolks and sugar, with 1tbsp of the whiskey over a pan of simmering water, until the eggs have cooked.
- Remove from the heat and beat in the melted butter a little at a time.
- Once the butter has been absorbed, add whiskey to taste and serve drizzled over the bread and butter pudding.
Nutrition Facts : Calories 1019.5, Fat 72.3, SaturatedFat 40.5, Cholesterol 427.5, Sodium 460.8, Carbohydrate 72, Fiber 3.7, Sugar 42.4, Protein 18.2
CHOCOLATE BREAD AND BUTTER PUDDING II
Make and share this Chocolate Bread and Butter Pudding II recipe from Food.com.
Provided by Malarkey Test
Categories Dessert
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Remove the crusts from the bread and cut each slice into 4 triangles, set aside.
- In the top of a double boiler, combine chocolate, cream, rum, sugar, butter, and cinnamon, and place over simmering water. cook, stirring occasionally, until everything is completely melted. Set aside.
- Whisk the eggs, then slowly add the chocolate mixture to them. spoon half of the mixture into a 7x9x2 baking dish. Arrange half the bread pieces in the next layer; repeat with chocolate and bread. Gently press the top layer down so it becomes covered with chocolate.
- Cover the dish with plastic and allow to stand at room temperature for 2 hours, and then refrigerate for 24 or 48 hours.
- When ready to cook, preheat oven to 350°F Bake on top shelf of oven til the top is crunchy, but the inside is soft, 30-35 minutes. Let stand 10 min before serving with whipped cream.
Nutrition Facts : Calories 699.6, Fat 55.2, SaturatedFat 33.1, Cholesterol 238.3, Sodium 326, Carbohydrate 45, Fiber 4.8, Sugar 18.8, Protein 10.7
BREAD AND BUTTER PUDDING
This pudding was Princess Diana's all-time favorite, so much so that she once had a royal reporter write that "Darren makes the best bread and butter pudding in the world." Well, I am not sure it is the best in the world-but it's up there! The final texture is a cross between a bread pudding and a crème brûlée.
Provided by CunSwim
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Soak the raisins in the Amaretto, and leave covered with plastic wrap at room temperature 6 to 8 hours or overnight.
- Preheat the oven to 350°F.
- Cut 4 slices of the bread into 1/2-inch dice, and spread the diced bread on the bottom of a casserole dish. Sprinkle the raisins on top of the bread cubes, and pour any remaining liquid over the bread. Cut the remaining 8 slices of bread in half diagonally, and then cut each half slice in half diagonally to create 4 even triangles per slice. Dip the triangles into the butter, and arrange on the top of the raisins, overlapping the triangles slightly. Pour any remaining butter over the top of the bread.
- Whisk the yolks, vanilla paste, and sugar in a large bowl until combined. Bring the milk and cream to a boil in a heavy saucepan over high heat, and pour the hot mix onto the egg yolks, whisking constantly. Pour the warm egg mixture over the bread, making sure all of the bread is coated, and set aside the coated bread for 20 minutes to allow the egg mixture to soak into the bread.
- Place the casserole dish in a roasting tray filled with hot water halfway up the sides of the casserole dish, and bake on the middle rack in the oven for 30 to 45 minutes, or until golden brown on top with the filling just set.
- Remove the dish from the oven and roasting tray, and sprinkle with the extra sugar. Broil or use a crème brûlée torch to caramelize the sugar. Sprinkle with the toasted sliced almonds, and dust with powdered sugar. Cool slightly, and serve warm with a jug of cream and some fresh berries.
Nutrition Facts : Calories 937.5, Fat 68.1, SaturatedFat 36.4, Cholesterol 455.7, Sodium 396.6, Carbohydrate 73.3, Fiber 3.4, Sugar 41.2, Protein 13.5
BREAD AND BUTTER PUDDING
Make and share this Bread and Butter Pudding recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring milk to boiling point in a small saucepan, DO NOT BOIL (known as 'scalding').
- Blend in cream and vanilla. Whisk eggs and sugar together in a bowl until creamy. Gradually whisk in milk mixture.
- Cut bread into quarters. Layer in a greased shallow casserole dish with sultanas an apples. Pour over milk mixture. Allow to stand for 15 minutes.
- Place casserole dish in a baking dish. Add enough hot water to baking dish to come halfway up the sides of the casserole. Sprinkle pudding with combined sugar, nutmeg and cinnamon.
- Bake at 180°C (350°F) for 40 to 45 minutes or until custard is set and golden. Serve with cream and fruit.
Nutrition Facts : Calories 330.3, Fat 10.5, SaturatedFat 5.3, Cholesterol 130.9, Sodium 285.5, Carbohydrate 52.3, Fiber 2, Sugar 29.7, Protein 8.6
BANANA BREAD AND BUTTER PUDDING
Make and share this Banana Bread and Butter Pudding recipe from Food.com.
Provided by dale7793
Categories Dessert
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove crusts from bread and spread slices with jam on one side.
- Cut the bread slices in half diagonally.
- Arrange a 1/3 of the bread over the base of a 2 litre greased ovenproof dish.
- Top the bread with half of the sliced banana and half the coconut and sultanas.
- Repeat another layer of bread slices, topped with all of the remaining banana, coconut and sultanas.
- Finish off with a final layer of bread slices on top.
- Beat the eggs, milk, vanilla and sugar in a bowl until well combined.
- Pour over the dish and let dish stand for 15 minutes.
- Heat the oven to 180 degree C.
- Place a large baking dish (big enough to hold the pudding dish inside) with sides into the oven.
- Place the pudding dish in the larger dish.
- Now pour boiling water into the larger dish (not into the pudding!) until the water comes halfway up the sides of the pudding dish.
- Cook for 1 1/4 hours or until set.
- Cover the pudding with foil after 30 minutes to prevent over browning.
- Serve dusted with the icing sugar.
- This is fabulous with vanilla or macadamia nut icecream.
- Also lovely served with maple syrup or passionfruit sauce or any combination!
Nutrition Facts : Calories 375.6, Fat 8.2, SaturatedFat 4.4, Cholesterol 109.8, Sodium 425, Carbohydrate 66.7, Fiber 3.4, Sugar 30, Protein 10.9
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