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With the cold weather out earlier this week I just had to make bread and butter pudding. For me it is just one of my favourite thinks about winter – warm, rich and sweet puddings that just soo comforting. Here is my take on Bread and Butter Pudding.
Bread and Butter Pudding
6 slices of extra thick raisin or fruit toast (the cafe style bread that is about as thick as 2 normal slices)
Butter room temperature (there needs to be enough to butter both sides of the bread)
1/2 cup of sultanas
1/2 cup brown sugar (lightly packed)
6 eggs
2 cups milk
300ml carton cream
1/2 tsp vanilla paste (I personally think it tastes better than vanilla essense)
1 tsp cinnamon
cream or ice-cream when serving
- Cut the crusts off the bread and lightly spread on both sides with butter
- Cut bread into triangles
- Arrange the bread on the base of a 3.8L capacity oven-proof dish. Once you have covered the base (you may have extra bread. I find it generally covers the base), sprinkle with half the sultanas and half the sugar. Place any remaining bread and then sprinble the remaining sultanas and half of the remaining sugar
- Preheat oven to 180C
- Whisk together the eggs, milk, cream, vanilla paste and cinnamon in a large bowl.
- Pour the eggs mixture over the bread. Press down the bread to ensure that all pieces are gently covered by the mixture. Set aside for 20 minutes.
- Sprinkle the remaining sugar over the pudding.
- Bake in the oven for 45 minutes or until golden brown and set.
- Stand for 20 minutes to cool
- Serve with cream (my preference) or ice-cream
