English Bread And Butter Pudding Food

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.

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.

ENGLISH BREAD PUDDING

Steps:

• 1. Tear bread into 1" pieces. Place in a well greased crock pot or baking dish. Pour milk over the bread and let soak for 30 mins.
• 2. Stir in dried fruits, nuts and apple pieces.
• 3. Combine melted butter, brown sugar, egg and spices in a small bowl. Pour over the bread & fruit mixture. Stir to blend.
• 4. Cover and cook on low for 3-4 hours in the crock pot or 300 degrees for 2-3 hours. Just watch and check periodically.

ENGLISH -STYLE BREAD PUDDING

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Prepare a 9-inch baking dish.
• For the cream custard: combine the milk and whipping cream in a large heavy-bottomed saucepan; bring to a simmer; remove from heat.
• In a bowl whisk together vanilla, egg yolks and 1 cup sugar (can use less sugar if desired) and blend well.
• Gradually whisk in hot cream mixture into yolk mixture until well combined; set aside.
• Spread 1/4 cup soft butter on bottom and sides of baking dish.
• Arrange about 1/3 of the bread slices in a single layer over bottom of prepared dish (trimming to fit).
• Sprinkle half of the raisins over bread.
• Cover with another single layer of bread slices.
• Sprinkle the remaining raisins over the bread.
• Layer with remaining bread slices (you should have three layers of bread with 2 layers of raisins).
• Pour the cream custard over the bread and let stand for about 5 minutes until custard is absorbed (about 5-6 minutes).
• Position rack to second-lowest position.
• Bake for about 20 minutes, or until custard thickens and begins to set.
• Remove from oven and set to broil.
• Sprinkle 2 tablespoons sugar over hot pudding.
• Place under broiler heat for 2 minutes, or until sugar browns (rotating dish for even browning, watch closely as sugar will burn).
• Serve warm.

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.

ENGLISH TOFFEE APPLE BREAD AND BUTTER PUDDING

Steps:

• Preheat the oven to 190 C (gas mark 5, 375 F).
• Melt the butter in a pan with the golden syrup and muscovado sugar. Let it bubble for 5 to 10 minutes, stirring all the time. Add the apple pieces and cook for a further 5 to 10 minutes more, until softened.
• In a bowl, mix together the beaten eggs, milk and cream. Cut the brioche, bread or panettone slices into strips (like bread "soldiers") and dip each one in the egg, milk and cream mixture.
• Arrange half of them in a 1.2 litre (2 pint) buttered ovenproof dish, then pour over half the apple mixture.
• Repeat with the remaining brioche, bread or panettone strips and apple mixture.
• Bake for 20 to 30 minutes until the top is golden and the pudding is puffed up and bubbling.
• Leave to rest in a low oven until ready to serve.
• Serve in slices with cream or custard.