We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Bread and butter pudding
0 Likes
Prep Time:
45 minutes
45 minutes
Cook Time:
33 minutes
33 minutes
Total Time:
78 minutes
78 minutes
Indulge in a decadent bread and butter pudding for a nostalgic treat today!
Ingredients:
- 50g unsalted butter
- 12 slices white bread
- 50g sultanas
- 4 eggs plus 4 egg yolks
- 175g caster sugar
- 300ml thin cream
- 300ml thickened cream
- 1 vanilla bean, split, seeds scraped
- 79.20 gm thin-cut marmalade
Instructions:
- Prepare a 2-litre baking dish by lightly buttering it. Butter the bread, remove the crusts, and cut each slice into 2 triangles. Layer the triangles in the dish, evenly sprinkling sultanas in between each layer. Avoid placing sultanas on the top layer to prevent burning.
- In a bowl, whisk the eggs, egg yolks, and caster sugar together. In a saucepan, heat both creams with the vanilla pod until almost simmering. Slowly pour the hot cream over the egg mixture, whisk gently. Strain the mixture over bread slices without moving them. Let the pudding sit for 30 minutes to ensure a light texture.
- Preheat your oven to 180°C.
- Set the baking dish in a spacious roasting pan and add sufficient boiling water to reach halfway up the sides of the dish.
- Loosely cover the dish with foil, then bake in the oven for 15 minutes. Uncover and bake the pudding for an additional 15 minutes until golden brown.
- Warm the marmalade in the microwave for 40 seconds or in a small saucepan on low heat for 1-2 minutes until easily spreadable. Brush the pudding with the marmalade using a pastry brush, then bake for an additional 2-3 minutes before serving hot.