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Bread and Butter Pudding

Bread and Butter Pudding

Name: Bread and Butter Pudding
Yield: 4 servings
Ingredients: 60g softened, unsalted Butter180g seedless Raisins or Sultanas6 thin slices of Bread120g sieved Apricot Jam2 Large Eggs, beaten, with 1 extra Yolk30g Caster Sugar1/2 Liter of Milk1 Vanilla PodIcing Sugar

By Greg

Total Time: 0 min

A timeless classic and a family favorite for many years. As the name suggests, it is made with bread, butter, and raisins or sultanas.

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Bread and Butter Pudding

Recipe Details

Serves: 4 people

Difficulty: Easy

Created 13 April, 2004

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New portion size

Ingredients

60g softened, unsalted Butter180g seedless Raisins or Sultanas6 thin slices of Bread120g sieved Apricot Jam2 Large Eggs, beaten, with 1 extra Yolk30g Caster Sugar1/2 Liter of Milk1 Vanilla PodIcing Sugar

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.