Monday, October 08, 2007

Bread and Butter Pudding

Here's a snapling of my "rustic" (messy + easy) bread and butter pudding that just brims over with ooey gooey bread and crispy sultanas. If you want you can glaze it after with some warmed apricot jam or honey- but i like it slightly burnt and au naturelle.


6 eggs
2 1/2 cups sugar
1 tbsp vanilla extract
4 cups full cream milk (2%)
6 crusty bread rolls (like hot dog rolls but not the crap kind)
1/2 cup raisins
3/4 cup rum
50 g butter, sliced thinly


1. Put the raisins in the rum to macerate and plumpen overnight.

2. Whisk eggs, vanilla and sugar in a bowl. Put the milk on to boil.

3. Cut the rolls in 1-inch pieces.

4. Pour the milk slowly into the eggs whisking rapidly. Voila custard.

5. Dunk the bread in the custard, make sure it absorbs a bunch of custard. Place in buttered baking pan, with the brown bits toward the top but on an angle so that you see white too. Fill the whole pan with the soaked bread.

5. Take the slices of butter and insert randomly between bread slices. Do the same with the raisins, sprinkling on top too. Pour over any remaining custard. You can make more if you like it runnier. This recipe makes it just so that the bread sticks together, with no runny custard.

6. Bake at 200 until golden and there are some dark brown bits.

Serve warm with pouring custard, or vanilla ice cream.

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