BREAD & BUTTER PUDDING WITH A TWIST
Inspired by a recipe by Curtis Stone on Take Home Chef. This dessert is beautiful and homey, and certainly serves quite a few people! It's real comfort food, and it's a great ending to a UK-themed dinner.
Provided by MontrealJulia
Categories Dessert
Time 1h40m
Yield 1 13x9 inch pan, 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 275°F Lightly grease a 13x9in. deep baking dish.
- Soak the raisins in the sherry while you prepare everything else, covered, stirring occasionally.
- Stir the milk, cream, sugar & vanilla in a large, heavy saucepan over medium heat until the sugar dissolves and the mixture is warm, about 10 minutes.
- Remove from the heat and allow to cool slightly.
- Whisk the whole eggs & egg yolks together in a large bowl. Very slowly, whisk in the warm milk mixture.
- Place the croissant pieces in the baking dish. Pour the custard over the croissant pieces, and sprinkle with raisins (strained out of their sherry) and a few dashes of cinnamon.
- Press gently to submerge the croissants & raisins. Let stand for 20 minutes.
- Place the baking dish in a large roasting pan. Fill the roasting pan halfway up the baking dish with boiled water. Place the roasting pan with the baking dish inside, in the oven.
- Bake until pudding is firm, 1 hour 20 minutes. Check by gently inseting a sharp knife - it should feel solid and come out clean.
- Serve warm right away, or cold the next day.
Nutrition Facts : Calories 401, Fat 23.5, SaturatedFat 12.9, Cholesterol 271.4, Sodium 222.8, Carbohydrate 34.3, Fiber 0.8, Sugar 24.4, Protein 8.5
BREAD-AND-BUTTER PUDDING
Categories Dairy Dessert Bake Valentine's Day Vegetarian Winter Shower Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Cut enough baguette into 1-inch cubes to measure 4 cups and in a shallow baking pan toast bread in middle of oven until crisp but not golden, about 5 minutes. Melt butter and in an 8-inch square baking pan toss with bread.
- In a bowl whisk together milk, cream, eggs, sugar, vanilla, and a pinch salt and pour over bread, stirring to coat. Chill pudding, covered, 1 hour.
- Bake pudding in middle of oven until just set but still trembles slightly, about 50 minutes. Serve pudding warm or at room temperature.
CHOC CHIP BREAD & BUTTER PUDDING
Make and share this Choc Chip Bread & Butter Pudding recipe from Food.com.
Provided by Marli
Categories Dessert
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spread butter liberally over bread slices.
- Remove crusts& cut to fit into a loaf pan.
- Beat eggs& sugar until pale in colour, gradually blend in milk& vanilla.
- Place a layer of bread in a greased pan& sprinkle some choc chips on top.
- Pour egg mixture over the first layer to just cover.
- Allow to soak a minute or two.
- Continue layering bread, choc chips& egg mixture until pan is full, finishing with bread.
- Drizzle with remaining egg mixture.
- Sprinkle with cinnamon& nutmeg.
- Place the pan in a baking dish filled with water to come halfway up the sides of the loaf pan.
- Bake in a moderate oven (180c) for 1 hour or until firm.
Nutrition Facts : Calories 614.5, Fat 38.5, SaturatedFat 21.7, Cholesterol 278.3, Sodium 677, Carbohydrate 57.9, Fiber 2.7, Sugar 27.2, Protein 12.2
BREAD & BUTTER PUDDING
First made this when I came to NZ, thought the sound of a 'bread and butter' pudding was ridiculous, silly girl!!!
Provided by Evie3234
Categories Dessert
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Soak sultanas and currants in the rum for 1 hour.
- Preheat oven to 180C degrees.
- Fill a roasting pan with enough hot water to come halfway up the side of the 1 quart baking dish you plan to use for the pudding.
- Place it in the oven.
- Butter the baking dish.
- Butter the bread.
- Cut into triangles and arrange in the dish, alternately with the fruit, until all are used.
- In a bowl, whisk together the eggs and sugar until pale.
- Heat the milk to boiling point and whisk into the egg mixture.
- Add any remaining rum and the vanilla.
- Pour over the bread and let stand for 10 minutes to allow it to soak up the egg custard.
- Place the dish in the roasting pan in the oven and cook for 40-45 minutes, or until the custard is just set.
- If the top browns too quickly, place tin foil over it to prevent burning.
- Serve warm with ice cream or cream.
Nutrition Facts : Calories 872.9, Fat 40.1, SaturatedFat 22.1, Cholesterol 355.3, Sodium 795.3, Carbohydrate 97.1, Fiber 4.2, Sugar 41.2, Protein 23.2
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