Easy Bread And Butter Pudding Food

BREAD AND BUTTER PUDDING

Steps:

• Preheat oven to 160°C (140°C fan-forced). Grease shallow 2-litre (8-cup) ovenproof dish.
• To make custard, combine the milk, cream, sugar and extract in a medium saucepan; bring to the boil. Whisk the eggs in a large bowl. Gradually add the hot milk mixture to the egg mixture while whisking constantly.
• Trim crusts from bread. Spread each slice with butter; cut into four triangles. Layer the bread, overlapping, in the dish; sprinkle with sultanas. Pour custard over the bread; sprinkle with nutmeg.
• Place the ovenproof dish in a large baking dish. Add enough boiling water to come halfway up sides of ovenproof dish. Bake about 45 minutes or until the pudding is set. Remove pudding from baking dish; stand 5 minutes before serving. Serve dusted with sifted icing sugar, if desired.

ENGLISH BREAD AND BUTTER PUDDING

Steps:

• Cut the crusts from the bread, tear bread into pieces, place in a bowl and cover with milk. Let rest 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 1 1/2 quart baking dish.
• Beat melted butter, sugar, mixed spice and egg together until smooth. Combine with soaked bread and milk. Stir in dried fruit and orange zest. Pour into prepared dish and sprinkle with nutmeg
• Bake in the preheated oven for 45 minutes, or until set.

EASY BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Cube enough bread to fill a 8 inch square baking pan, I actually used a circle baking dish because I didn't have a square one on hand. Pour melted butter over bread. If desired and 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 bread down to be sure that the bread is covered and soaking up the egg mixture.
• Bake in the preheated oven for 45 minutes.

BREAD AND BUTTER PUDDING

Steps:

• Heat oven to 350°F. Butter 1 1/2-quart casserole. Spread one side of each slice bread with butter. Layer bread slices, buttered sides up, in casserole; sprinkle with cinnamon. Beat eggs slightly in medium bowl; mix in granulated sugar, vanilla and salt. Stir in milk; pour over bread.
• Place casserole in pan of very hot water (1 inch deep). Cover casserole loosely with aluminum foil. Bake 20 minutes; remove foil. Continue baking 35 to 40 minutes longer or until knife inserted 1 inch from edge of casserole comes out clean. (Cover with foil if top gets too brown.)
• Remove casserole from hot water. Sprinkle with powdered sugar. Serve warm. Store covered in refrigerator.

EASY BREAD PUDDING FOR 2

Steps:

• Place bread in a greased 1-qt. baking dish. In a bowl, whisk egg and milk. Stir in the brown sugar, butter, cinnamon, nutmeg and salt. Pour over bread; sprinkle with raisins. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Serve warm with ice cream.

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:

• 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.

EASY BREAD PUDDING

Steps:

• Place bread cubes in a greased 9x9 inch baking dish.
• Combine remaining ingredients.
• Pour over bread cubes.
• Place in oven and bake at 350 degrees for 45 minutes or until knife comes out clean.

CHEAP AND EASY BREAD PUDDING

Steps:

• Butter a 7 x 11" baking dish.
• Trim the dark crust tops off of the rolls and cut them into large cubes, about 1 1/2 inches.
• Mix custard ingredients well and pour over the cubed rolls. Dot with butter Cover with plastic wrap and refrigerate several hours or overnight until custard soaks into the stale Recipe #379727.
• Remove the pudding from the fridge and let it come to room temperature and then preheat the oven to 350*
• Leave the plastic wrap on and then cover tightly with foil. Set into a hot water bath and bake covered for 40 minutes. Remove foil and plastic wrap and continue baking another 15 - 20 minutes or until a knife inserted in the center comes out clean.
• Variations include orange zest, almond extract, citron, currants, what you like.
• We like it plain but you can add a rum sauce at serving time if you like.
• Easy, plain and yummy.

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.

PANETTONE BREAD AND BUTTER PUDDING WITH VANILLA AND CHOCOLATE

Steps:

• Put the oven on to 180C / 170C fan / Gas 4Cut the panettone into 2.5 cm / 1" cubes.
• Melt the butter and then use a pastry brush to butter a deep baking dish. Choose a dish that is about 6" x 8".Next, arrange the cubes of panettone in the dish.
• Put the cream, milk, vanilla extract, eggs and sugar into a bowl. Whisk lightly with a fork to break up the eggs and combine the ingredients. You don't need to work too hard at this!
• Pour the custard mixture over the panettone. Take care to drizzle it evenly over the panettone.
• Use the back of a spoon to lightly press the cubes into the liquid so they absorb it. Do this as gently as possible, because you want them to spring back up. Don't squash them!
• Scatter the chocolate chips over the panettone. Now drizzle the remaining melted butter over any of the bread that is not submerged in the custard mix.
• Pop into the oven and bake for 35 minutes. When the pudding is ready, it will be fluffy and golden, with the custard set.
• Allow your bread and butter pudding to cool a little before you serve. Dust it lightly with icing sugar for a final flourish.