Classic Bread and Butter Pudding
There is nothing like a delicious gooey bread and butter pudding to warm you up during the cooler months. The sweet custard combined with the crispy sugary bread bits on top make this my favourite dessert during winter.
This recipe will serve 6 people. It is a good idea to use good quality butter to achieve a rich smooth and creamy flavour.
INGREDIENTS
10 slices of white bread, buttered on both sides
2 cups skim milk
5 whole fresh eggs
1 1/2 teaspoons of vanilla essence
5 tablespoons of white sugar
ground cinnamon
ground nutmeg
METHOD
Lightly grease a medium sized baking dish with melted butter.
Spread your bread on both sides with good quality butter.
Whisk together the milk, eggs and vanilla in a medium mixing bowl.
Slice the buttered bread into four triangles and arrange one layer of bread in the bottom of your baking dish.
Sprinkle with 1 tablespoon of sugar, some cinnamon and nutmeg.
Continue making layers like this until all of the bread is used up and the baking dish is full.
Push down on the bread with a wooden spoon to compress it slightly and pour the milk mixture carefully over the bread and sprinkle with the remaining sugar and a little cinnamon.
Allow the pudding to stand for half an hour, the bread will soak up some of the milk mixture during this time.
Preheat you oven to 160 degrees celcius during the resting time. Bake in the oven for 30-40 minutes or until the custard is set and the pudding is puffed and lightly browned.
Serve warm with whipped cream or a good quality vanilla ice cream.
VARIATIONS
There and many variations on this classic pudding. Here are some of my favourites;
Include a sprinkle of sultanas and toasted slivered almonds between each layer of bread. sprinkle some of the almonds on top before baking.
When buttering the bread, you can also spread each piece with some good quality marmalade or preserve of your choice, you will need to reduce the sugar depending on the sweetness of the jam or marmalade you have chosen.
Mix in 4 tablespoons of cocoa powder into your milk mixture, and sprinkle dark chocolate buttons in between layers of bread. Do not sprinkle the chocolate on top as it may burn during cooking.