Skip to content

Deluxe Bread & Butter Pudding

June 3, 2011

Bread & butter pudding is a dessert I remember fondly from childhood, and now it just got a whole lot better. This recipe takes the old family favourite and ratchets it up a notch or two into pure, indulgent heaven.

The weird thing about the original recipe I found for this, was that it used wholemeal bread.

I mean, seriously, what the ..? If you’re going to make a “deluxe” bread & butter pudding, you don’t even bother making a token gesture at healthiness by faffing around with wholemeal bread! White bread, at the very least, but if you really want to enjoy this at its best, use raisin bread!

What do I need?

  • 6 slices of raisin bread or white bread
  • Butter (I don’t know how much – just use enough!)
  • Raspberry jam (see above)
  • 2 eggs
  • 2 cups of warmed milk
  • 1/2 cup cream
  • 3 tbsp of muscavado sugar or raw sugar
  • Dash of vanilla essence
  • 1 or 2 handfuls of chopped dates
  • Nutmeg

What do I do?

Pre-heat the oven to 180°C (350°F).

Butter the bread and spread with jam. Cut the bread into small triangles. Give an ovenproof dish a quick spray of cooking spray, then arrange the triangles of bread so that they overlap, in layers. Scatter the dates between each layer and on top of the bread.

Beat the eggs until they’re foamy, then add the warmed milk, cream sugar and vanilla. Stir them together well until the sugar has all dissolved.

Pour the mixture over the dish until the bread triangles. Make sure they’re well saturated.

Sprinkle a little nutmeg on top, bung it in the oven for about 30 minutes.

Serve it hot, straight out of the oven, with some cream or ice-cream, and laugh at the winter night outside.

Advertisements
4 Comments leave one →
  1. June 6, 2011 8:13 pm

    This sounds great. Bread puddings are so popular where I live (the American South).

  2. June 6, 2011 11:12 pm

    Really? I don’t know much Southern cooking. The one Southern recipe I have, I was going to feature in the Beans Theme – Hoppin’ John.

  3. June 6, 2011 11:38 pm

    Oh yeah, whiskey (not Scotch but bourbon) sauces are huge. Chocolate, white chocolate, caramel… you name it they love their bread pudding here.

    • June 7, 2011 1:39 am

      Someone passed on a chilli recipe with Jack Daniels, that I’ve been meaning to try.

      As I noted in the entry on ‘conventions and conversions’, it seems that Americans generally have quite a sweet tooth, compared to Australians. I regularly reduce the amount of sugar in American recipes I find.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: