BREAD AND BUTTER PUDDING
An old-fashioned English bread and butter pudding that goes easy on the wallet. Day-old bread works best in this recipe. Each serving provides 408 kcal, 12.5g protein, 44g carbohydrates (of which 20g sugars), 20g fat (of which 11g saturates), 2g fibre and 0.9g salt.
Provided by BBC Food
Categories Desserts
Yield Serves 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 408kcal, Carbohydrate 44g, Fat 20g, Fiber 2g, Protein 12.5g, SaturatedFat 11g, Sugar 20g
GARY RHODES'S BREAD & BUTTER PUDDING
I always hated those burnt raisins on top of Bread and Butter Pudding. This is a first class recipe - with no shrivelled and burnt bits of charcoal to spoil the flavour. This is the Rolls-Royce of bread puddings, using lots of eggs and cream. Make it when you have a surplus of eggs - or when you're making a pavlova or meringues!
Provided by Sherrie-pie
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 1.7 (3pint) litre pudding basin with butter.
- First make the custard:.
- Whisk the egg yolks and caster sugar. Split the vanilla pod and place in a pan with the milk and cream. Bring the milk and cream to the simmer, then sieve onto the egg yolks, stirring all the time.
- Then:.
- Arrange the bread in layers in the prepared basin, sprinkling the sultanas and raisins in between layers. Finish with a final layer of bread without any fruit on top as this tends to burn. The warm egg mixture may now be poured over the bread and cooked straightaway or pour the custard over the pudding then leave it to soak for 20 minutes before cooking as it allows the bread to take on a new texture and have the flavours all the way through. So says Gary.
- Preheat the oven to 180C/350F/gas4.
- Put the dish in roasting tray three-quarters filled with warm water and place in the oven. Cook for about 20-30 minutes until it begins to set. We're not aiming for a thick custard here - says Gary.
- When ready, remove from the water bath, sprinkle liberally with caster sugar to cover and glaze under the grill on medium heat, until the sugar dissolves and caramelizes.
Nutrition Facts : Calories 591, Fat 34.5, SaturatedFat 19.4, Cholesterol 316, Sodium 310.2, Carbohydrate 62.2, Fiber 1.4, Sugar 33.9, Protein 9.9
BREAD AND BUTTER PUDDING
Categories Bread Dairy Egg Dessert Bake Raisin Fall Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Combine milk and whipping cream in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Whisk egg yolks and 3/4 cup sugar in large bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Set custard aside.
- Butter 9x9x2-inch glass baking dish. Spread 1/4 cup butter over both sides of bread slices. Arrange 1/3 of bread slices in single layer over bottom of prepared dish, trimming to fit. Sprinkle half of golden raisins and half of brown raisins over bread. Cover with another single layer of bread. Sprinkle remaining raisins over. Layer with remaining bread. Discard vanilla bean from custard; pour over bread. Let stand until some custard is absorbed, about 20 minutes.
- Position rack in center of oven and preheat to 350°F. Bake pudding until custard thickens and begins to set, about 20 minutes.
- Preheat broiler. Sprinkle remaining 2 tablespoons sugar over pudding. Broil until sugar browns, rotating baking dish for even browning and watching closely, about 2 minutes. Let pudding cool slightly. Serve warm.
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