Bread and Butter Pudding
5th December 2019
- 100g soft butter
- 8 slices bread or raisin bread (cut diagonally into triangles)
- 400mL thickened cream
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 1⁄2 tablespoon sugar
- 1⁄2 Cup raisins or sultanas
- 1 teaspoon vanilla essence
- Preheat oven to 180°C.
- Grease a 1 Litre pie dish or loaf pan with a little butter. Spread both sides of the bread triangles with butter.
- Cover the base of the dish/pan with overlapping triangles of bread.
Sprinkle some of the raisins/sultanas evenly over the bread.
Sprinkle with some nutmeg and cinnamon.
- Repeat this layer by layer until the dish is filled, finishing with raisins/sultanas on the top.
- In a large bowl beat the eggs and cream with vanilla extract and 1tablespoon of the sugar until light and airy and pale in colour.
- Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the top layer of bread into the liquid. Sprinkle the remaining sugar over the surface.
- Leave to one side for 30 mins to allow liquid to soak in.
- Bake the pudding until the surface is golden brown, the egg is set and the pudding is well risen (approx 35-45 mins).
Tip: Day old bread is best for this recipe! Try using left over hot cross buns or even croissants cut into slices. Pudding is best served hot – reheats well covered with aluminium foil in a hot oven, or covered on half heat in microwave.
Per serve: 3500kJ, 13g protein