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: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Elevate classic bread pudding with a hint of rum.
Ingredients:
Meltedbutter, to grease
60g (1/3 cup) sultanas
60mls (1/4 cup) rum
70g butter, at room temperature
10slicesthick toast bread
310mls (1 1/4 cups) milk
300mls thin cream
80.00 gm brown sugar
Vanilla ice-cream or thick cream, to serve
Instructions:
Grease a 1-litre (4-cup) round ovenproof dish by brushing it with the melted butter.
In a small saucepan, mix the sultanas and rum together. Heat over medium-high until boiling. Remove from heat, cover, and let sit.
Coat the bread slices with butter on both sides. Trim off the crusts and slice each piece into 4 triangles. Keep aside.
Whisk eggs in a bowl using a hand whisk. Combine milk and cream, whisk until smooth. Drain sultanas, then add any leftover rum to the egg mixture.
Arrange half of the bread triangles neatly on the bottom of the greased dish. Sprinkle half of the sultanas and 2 tablespoons of brown sugar over the bread. Repeat with another layer of bread, sultanas, and 2 tablespoons of brown sugar.
Place the remaining bread triangles in a concentric circle on the surface.
Pass the egg mixture through a fine mesh sieve into a large measuring jug. Drizzle 500mls (2 cups) of the egg mixture over the bread. Let it sit for 30 minutes or until the bread has soaked up most of the liquid.
Preheat your oven to 160°C. Pour the rest of the egg mixture over the bread and generously sprinkle with the remaining brown sugar. Bake for 45-50 minutes until the pudding sets and the top turns crisp and golden brown.
Let it sit for 15 minutes before enjoying. Serve with ice cream or whipped cream.