Bread and Butter Pudding
By Greg
Total Time: 0 min
Bread and Butter Pudding
A timeless classic and a family favorite for many years. As the name suggests, it is made with bread, butter, and raisins or sultanas.
Recipe Details
Serves: 4 people
Difficulty: Easy
Created 13 April, 2004
Adjust Servings
Ingredients
Instructions
- Butter a 23-25 cm diameter round or oval ovenproof dish (3.5 - 5 cm deep) with a little of the unsalted butter. Scatter the raisins evenly over the bottom of the dish.
- Butter the bread and make three large sandwiches with the apricot jam. Cut each one into six pieces. Arrange these around the edge of the dish.
- Beat the eggs and yolks with the sugar. Bring the milk and vanilla slowly to the boil.
- Pour the hot liquid into the egg mixture and thoroughly mix it with a balloon whisk.
- Ladle the custard over the bread pieces, so that they are soaked but not displaced. Leave for ten minutes.
- Place the dish in a bain-marie large enough to contain it without the water overflowing into the pudding. Bake in a pre-heated oven at 160°C) for 45 to 60 minutes or until the custard is just set and the bread is lightly browned.
- Dredge with icing sugar.
