Bread and Butter Pudding
Bread and Butter Pudding
English, as it comes but with a little twist, it can take on a French personality. Using simple ingredients bread milk and butter, sweetening with sugar and fruits it is a classic dessert.
Servings: 6
Calories: 358kcal
Ingredients
Ingredients
- 75 g/3oz sultanas
- 2 tbsp rum brandy or Calvados
- 6 thin slices day-old white bread 1 side slice buttered and crusts removed
- 40 g/1½oz caster sugar
- ½ lemon grated rind only
- 375 ml/12fl oz single cream or milk
- 3 eggs
- demerara sugar
Instructions
Method
- Soak the sultanas in the rum or brandy overnight.
- Cut the buttered bread into triangles and arrange buttered side up in layers in a buttered 750ml/1½ pint ovenproof dish, sprinkling the layers with the sultanas, sugar and lemon rind.
- Heat the cream or milk but do not allow to boil.
- Whisk the eggs lightly and pour the cream or milk on them, stirring all the time.
- Strain the mixture over the bread, sprinkle some demerara sugar on the top and let the pudding stand for 30 minutes.
- Bake at 180C/350F/Gas 4 for 30-40 minutes, until the top is crisp and golden. Serve hot.
Notes
Serves 4
Preparation time – overnight
Cooking time – 30 minutes to 1 hour
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