03 May 2011

Bread And Butter Pudding

This is a classic winter pudding and a firm favourite in our house. You can use stale raisin bread and leave out the sultanas for a fruity change.

8 slices stale bread, buttered and spread with raspberry or strawberry jam
1/2  cup sultanas
3 level tablespoons caster sugar
1 and 1/2 cups milk
4 eggs
1 teaspoon vanilla essence
Grated nutmeg

Heat oven to 160 degrees Celsius.  Cut each slice of bread and butter into 4 triangles. Place 1/3 of the bread in the base of a lightly greased casserole dish.  Sprinkle with half the sultanas and one tablespoon of sugar.  Place half of the remaining bread on top and then the remaining sultanas plus one tablespoon sugar.  Place the remaining bread and butter on the top, buttered side up, trying to ensure all the sultanas are covered by the bread.  Sprinkle the last tablespoon of sugar over the top.  In a separate bowl beat the eggs and  milk together.  Carefully pour over the bread and fruit mix.  Sprinkle on a little nutmeg.  Let stand for half an hour.  Don't worry if the top pieces of bread are not submerged under the milk - these are going to be the nice crispy bits. Bake about 40 minutes until the "custard" has set and the pudding is golden brown on the top.

From the October 2010 Journal

1 comment:

  1. that is a nice pud try making it with crosons I pick them up from the supermarket for $2. a packet and just use them instead of the bread it is oh so nice not that good for the waste but as a treat.Karen W


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