Bread and butter pudding dessert is a staple in most British homes. However, its enticing taste become wild spread in some parts of the globe. In addition, traditional recipe for bread and butter pudding had successfully crossed over to other places. Recipe for bread and butter pudding is classic, which is passed down from one generation to another.
As starters, this dessert is one of the simplest puddings to make. It is mainly composed of layers of buttered bread plus other heavenly ingredients that would surely make sweets lovers sing with glee. Best of all, you can always use your left over white bread to make this pudding. But, you can also try other types of bread besides white ones, such as croissants, French bread, etc.
If you want to give a modern twist to the old-fashioned bread and butter pudding recipe, this recipe below is definitely the one to try.
Ingredients: Good for 6 servings
- 50g sultanas
- 12 slices white bread (Any bread will do)
- 300ml cream (thinned)
- 300ml cream (thickened)
- 50g butter (unsalted)
- 175g caster sugar
- 4 eggs
- 4 egg yolks
- 3 tbsp marmalade (thin-cut)
- 1 vanilla pod (split, seeds scraped)
Directions:
1. Prepare a 2-liter baking dish. Lightly grease it w
ith butter.
2. Butter the bread, and them remove the side crusts. Slice the bread into triangle shaped.
3. Layer the bread slices in the dish. Add some sultanas in between bread layers. Never sprinkle it on the top layer, since they tend to burn.
4. In a bowl, whisk the eggs, caster sugar and yolks.
5. Shortly, in a saucepan, pour the thickened and thin creams, along with the vanilla seeds and pods. Bring to a boil.
6. Pour the heated cream on the egg mixture. Gently whisk until evenly mixed.
7. Strain the mixture over the layered bread slices. Set it aside for at least half an hour. This is done to make sure that the bread pudding will not be stuffy.
8. Preheat the oven to 355 Fahrenheit or 180 Celsius
9. Put the baking dish over a big roasting pan. Fill it with boiling water, just enough to cover half of the baking dish sides.
10. Loosely cover the dish with foil before placing inside the oven. Bake for about 15 minutes
11. Afterwards, remove the foil, then, put back in the oven to bake for another 15 minutes.
12. While waiting, prepare the marmalade by heating it in the oven for 40 minutes, or over low heat for 2 minutes.
13. Remove the baking dish from the oven; spread the marmalade on top of the pudding using pastry brush.
14. Place in the oven for 2 minutes.
15. Serve
