Classic Bread Butter Pudding Food

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.

CLASSIC BREAD & BUTTER PUDDING

Steps:

• Heat the cream in a pan until boiling. Meanwhile, whisk the egg yolks and sugar together in a large bowl with an electric whisk until light and fluffy, about 3-5 mins. Pour the hot cream over the eggs, whisking continuously, and when everything is mixed, set aside.
• Spread the bread with the butter, and cut into triangles. Arrange in a shallow baking dish, about 20 x 26 x 5cm, buttered-side up, in three layers, sprinkling the raisins and finely grating some nutmeg over the bottom two layers and leaving the top layer clear. Pour over the warm custard, lightly pressing the bread down with your fingers to help it soak in. Leave to stand for at least 20 mins before cooking. Can be prepared up to this stage several hours ahead, chilled and cooked when needed.
• Heat the oven to 180C/160C fan/gas 4. Sit the dish in a large roasting tin and pour a kettleful of hot water into the roasting tin so it comes three-quarters of the way up the outside of the dish. Bake in the oven for 20-25 mins until the custard is just set.
• Remove the pudding from its water bath and scatter the top liberally with more sugar. Caramelise the top under a hot grill or with a blowtorch - take it really far (a few burnt edges add to the flavour), but be careful it doesn't catch. Leave the pudding to rest for 5 mins, then serve with your favourite ice cream - I like bitter orange marmalade ice cream.

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.

CLASSIC BREAD PUDDING

Steps:

• Butter a 9-by-13-inch baking dish; set aside. Put bread in a large bowl; set aside. Heat milk and cream in a medium saucepan over medium-high heat until just about to simmer; remove from heat.
• Whisk eggs, yolk, sugar, salt, vanilla, cinnamon, and nutmeg in a medium bowl. Whisking constantly, pour cream mixture in a slow, steady stream into egg mixture. Pour over bread; fold to combine. Let stand 30 minutes, tossing and pressing occasionally to submerge bread.
• Meanwhile, soak raisins in 1 cup boiling water for 30 minutes.
• Drain; stir raisins into bread mixture. Preheat oven to 350 degrees. With a slotted spoon, transfer bread to buttered dish; pour liquid in bowl over top. Using spoon, turn top layer of bread crust side up.
• Set dish in a roasting pan; transfer to oven. Pour boiling water into pan to reach about halfway up sides of dish. Bake until golden brown, about 50 minutes. Let dish cool on a rack 10 to 20 minutes.

OLD-FASHIONED BREAD PUDDING

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.