British Bread And Butter Pudding Food

BREAD AND BUTTER PUDDING

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.

BREAD AND BUTTER PUDDING

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.

TRADITIONAL BRITISH BREAD AND BUTTER PUDDING

Steps:

• Evenly butter the bread slices on 1 side, cut into triangles. You can leave the crusts on or remove.
• To a large bowl add the milk, eggs, sugar, vanilla, nutmeg and lemon zest. Whisk to combine.Grease the bottom of a square 8 x 8-inch (20 x 20 cm) baking dish with butter.
• Add a layer of bread slices to the bottom of the pan, slightly overlapping. Sprinkle half of the currants, sultanas or raisins. Add the rest of the bread slices and the currants, sultanas or raisins. Pour over the custard so the bread is evenly coated. Gently press the bread slices so they all make contact underneath with the custard. Leave at room temperature for 20 minutes so allow the bread to soak the custard.
• Preheat the oven to 350°F/180°C.
• Bake the pudding, uncovered in the center of the oven for 30-40 minutes until browned.
• Remove from the oven and allow to rest for 10 minutes before serving to allow the custard to set.

BRITISH BREAD AND BUTTER PUDDING

Steps:

• Butter the slices all over, both sides and line the dish.
• Sprinkle over the dried fruit or other fruits (fig and banana -- ).
• Sprinkle approximately 2TB brown sugar over that and add a cover of more buttered bread, covering all the fruit.
• Pierce the bread a few times and then slowly pour over the milk, letting it all soak into the bread before adding more. When the bread is really sopping with milk sprinkle about 1TB more brown sugar over the top and then a little cinnamon, ginger and nutmeg.
• Bake in a low oven, approx 140C, 275F, for a couple of hours until it rises up and the sugar caramelizes on top.
• Serve hot with ice cream or cold with custard.

BREAD AND BUTTER PUDDING

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.

TRADITIONAL BRITISH BREAD AND BUTTER PUDDING

Steps:

• Cut the buttered bread slices into quarters and arrange half in an ovenproof dish.
• Scatter over half the sultanas and 2 tbsp sugar.
• Repeat with the second layer of bread and scatter over remaining sultanas and 2 tbsp sugar.
• Make the custard by beating the eggs with the 2 oz sugar and milk.
• Pour over the bread.
• Leave to stand for approx an hour.
• Cook at 150 C for approx an hour until the custard is set, make sure the oven isn't too hot as the custard will curdle.

BREAD AND BUTTER PUDDING

Steps:

• Pre-heat oven to 170 °C / 325 °F / Gas 3.
• Butter a 1.1 litre (2 pint) oven-proof dish.
• Butter the bread, then cut off the crusts and cut the slices into triangles, squares or fingers.
• Arrange half the bread in the dish. Scatter over the dried fruit, mixed peel and half the sugar, then add the remaining bread.
• Beat together the eggs and milk, then pour into the dish.
• Sprinkle with the remaining sugar and leave to stand for at least 30 minutes.
• Bake for 35-40 minutes until set and crisp on top.

BRITISH BREAD PUDDING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon. Mix well. Press the mixture into a 9-inch square baking pan.
• Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares.