A favourite dessert: bread and butter pudding
As a special treat, my mum would make Bread and Butter Pudding for us in winter. It was one of my favourite desserts as a child and it still today as an adult. I have made this many times for my sons and they love this dish too. This is a cheap, filling and best of all yummy dessert . . . plus a great way to use up any stale bread that you might have.
There are many different versions of this recipe - this one is very basic and the one my mum gave me. You can bake this in a large pie dish or in individual ramekins (which is what I do). If you use ramekins, you will use less bread. You can use any type of bread including raisin bread, I keep the crusts on, you can remove them if you like. Adapt to your own tastes.
- 2 1/2 cups milk (cream or evaporated milk or a combination)
- 4 eggs
- 1/2 teaspoon vanilla essences
- 1/2 cup caster sugar (more if you are sweet tooth)
- Handful of sultanas (this is optional - you can use dried apricots - the amount is up to you)
- 10-12 slices of bread (this depends on the size of your dish - it doesn't matter if you use slightly less)
- butter to spread on the bread
- Cinnamon sugar (optional)
- Jam (for glazing - optional)
Lightly butter a 2-litre baking dish. Butter the bread (one side) then cut each slice into 2 triangles. Arrange triangles in layers in the dish, then sprinkle the sultanas in between layers. Don't put any sultanas on the top layer as they will burn.
Whisk together the eggs and caster sugar, add milk and vanilla. Pour over bread slices, making sure not to dislodge them. Set pudding aside for at least 30 minutes - this ensures that the pudding will be light and not stodgy.
Before placing in the oven, sprinkle the top of the pudding with cinnamon sugar (unless using the glaze - see below).
Place in oven until mixture is set and the bread has browned - this will take around 30-40 mins. I don't place the pudding in a bath of hot water as some recipes recommend and never had any problems - however, if you wish, place the baking dish in a large roasting pan and pour enough boiling water into the pan to come halfway up the sides of the baking dish.
Once cooked, serve immediately with vanilla ice cream or cream.
To create a glaze on top of the pudding (not something my mum use to do, but it does sound nice):
- Heat the marmalade or apricot jam (3 tablespoons) in the microwave for about 40 seconds or in a small saucepan over low heat for 1-2 minutes until spreadable. Remove pudding from oven and use a pastry brush to spread marmalade over top. Return to oven for 2-3 minutes, then serve immediately.
Here is another great recipe that my family love - however, I don't use the lemon and orange juice - I use only milk (2 cups) or milk and coconut milk (1 cup each). And to make this recipe more thrifty, remove the almonds, it tastes great without them.