Delicious Bread And Butter Pudding Food

BREAD AND BUTTER PUDDING

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.

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:

• Preheat the oven to 325 degrees F.
• In a saucepan over low heat, add the cream, the scraped vanilla bean and the seeds (or extract) and 1/2 cup of sugar. Whisk to combine. Bring the cream to a boil. While the cream is coming to a boil, whisk the yolks and 1/2 cup sugar together until they are a homogeneous mixture. When the cream comes to a boil, remove it from the heat and whisk in 1/3 of the egg yolk mixture, then immediately whisk in the remaining egg mixture. This is called tempering, it allows you to combine hot cream and eggs without making scrambled eggs. It's kinda fun! Reserve this mixture until you are ready to assemble the pudding.
• To assemble the pudding:
• Butter 1 side of the slices of bread and cut them into triangles. Butter an 8 by 8-inch square baking dish and put a layer of bread points, overlapping, in the bottom of the dish. Strain the raisins reserving the whiskey. Sprinkle half of the whiskey soaked raisins on top of the bread layer. Pour half of the cream/egg mixture over the bread and raisins. Repeat this process with the bread and raisins and finally finish with bread. Pour the remaining cream/egg mixture into the dish. Press down gently on the whole thing to compress and really compact the pudding. If all of the cream mixture doesn't fit into the pan, wait 10 to 15 minutes and then try again. The bread may need a little while to absorb all the cream. MMMMM& don't skimp on this step.
• Set the bread pudding dish inside a 9 by 13-inch baking dish or roasting pan and add hot water until it reaches 1/2 to 2/3 of the way up the sides of the pudding dish. Cover the whole thing with aluminum foil and bake in the preheated oven until the custard has set, about 1 hour.
• Remove the pudding from the water bath and let it cool for 10 minutes. Sprinkle the top of the custard with the remaining 1/2 cup sugar in a thin even layer. Put the pudding under the broiler or use a blow torch (This is REALLY fun!) to crystallize the sugar on the top of the pudding. A little bit crusty and burnt and sweeeeeeet! YuuuuuummmY! Serve with the whiskey tea sauce.
• To make the sauce:
• While the pudding is baking, combine all the ingredients and the reserved Irish whiskey in a small saucepan and let steep for 15 minutes. Discard the tea bags and the lemon half. Bring the sauce to a boil and then lower the heat and simmer until the liquid has reduced by half. Taste, the sauce should be very pungent, sweet and spicy (cinnamon and clove--not spicy hot) and a perfect accompaniment to the creamy sweet pudding.
• MMMMMMMMMMMMMMMMM&MMMMMM&.MMM!

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.

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.

BREAD-AND-BUTTER PUDDING

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.

DELICIOUS BREAD-AND-BUTTER PUDDING

Steps:

• Butter a 2 1/2-quart pudding dish or soufflè dish. Trim the crusts from the bread and butter the slices well. Arrange them in the dish, buttered side down, in layers. Sprinkle each layer with some of the raisins. Beat the eggs lightly and add the sugar, salt, half and half and vanilla. Pour through a strainer over the bread and let stand for 30 minutes. Cover with foil and bake in a 350°F. oven for 35 minutes. Remove the foil and continue baking until the pudding is lightly browned and set. This will take about 30-35 minutes. Serve warm with 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.

DELICIOUS BREAD PUDDING

Steps:

• Preheat oven to 400 degrees F.
• Butter a 9x13-inch baking dish.
• In a large bowl, combine bread, milk and cream. Chop with two knives to combine well. Let stand 10 minutes.
• Stir in eggs, sugar, melted butter, orange peel, vanilla, cinnamon (1/2 teaspoon), nutmeg and raisins (if using).
• Pour into prepared pan.
• To make topping: combine sugar (1/2 cup), water and cinnamon (1 teaspoon) in a small bowl.
• Sprinkle over bread pudding mixture and dot with butter.
• Bake for 30-40 minutes or until tester comes out clean (I use a knife to test for doneness).
• Cool in pan on rack and cut into squares to serve.
• Delicious topped with whipped cream.