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Bread and butter pudding
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Prep Time:
135 minutes
135 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
155 minutes
155 minutes
Indulge in the ultimate comfort food: classic bread and butter pudding.
Ingredients:
- 25g sultanas
- 20.00 ml brandy
- 50g unsalted butter, softened, plus extra to grease
- 12 slices fresh white bread, crusts removed, buttered
- 300ml single cream
- 300ml thick cream
- 1 vanilla bean, split
- 8 egg yolks
- 175g caster sugar
- 52.80 gm marmalade, warmed
- Extra thick cream, to serve
Instructions:
- Mix the sultanas and brandy in a bowl and let them sit for 30 minutes to enhance the flavors.
- Grease six 14cm dishes or 1 round 1.75-litre ovenproof dish by brushing with a dab of butter.
- Cut the bread into quarters, then arrange in dishes, sprinkling sultanas between the slices.
- In a saucepan, combine the creams with the vanilla bean seeds and the bean. Bring to a boil, then let it sit for 30 minutes to infuse.
- Combine egg yolks and sugar in a bowl, whisk until light. Remove vanilla bean from cream, pour over egg mixture, and stir well. Pour mixture over bread until dishes are full. Rest for at least 1 hour at room temperature. Refrigerate if over 1 hour (this is crucial for a creamy pudding, not a thick one). Bring to room temperature before cooking if refrigerated.
- Preheat your oven to 180°C.
- Place the dishes in a roasting pan and surround them with boiling water reaching halfway up the sides. Bake in the oven for 20 minutes (or 35 minutes for a large pudding).
- Take out of the pan and generously brush with the warmed marmalade. Enjoy with a dollop of thick cream.