Bread and butter pudding: Difference between revisions
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| Lightly grease a backing tray with [[Butter|butter]]. | | Lightly grease a backing tray with [[Butter|butter]]. | ||
| Leaving the crusts on, [[Butter|butter]] each slice of brad and cut into eight pieces. | | Leaving the crusts on, [[Butter|butter]] each slice of brad and cut into eight pieces. | ||
| Arrange a layer of [[Bread|bread]] and sprinkle with half of the [[Currants|currants]] and [[Candied peel|candied peel]]. | |||
| Arrange the remaining [[Bread|bread]] and sprinkle with the remaining [[Currants|currants]] and peel. | | Arrange the remaining [[Bread|bread]] and sprinkle with the remaining [[Currants|currants]] and peel. | ||
| Add the double-[[Cream|cream]] ,[[Milk|milk]], [[Sugar|sugar]], [[Lemon zest|lemon zest]] and beaten [[Eggs|eggs]] to a bowl and whisk together well. | | Add the double-[[Cream|cream]] ,[[Milk|milk]], [[Sugar|sugar]], [[Lemon zest|lemon zest]] and beaten [[Eggs|eggs]] to a bowl and whisk together well. | ||
Latest revision as of 11:36, 26 May 2024
Another historic recipe for using up stale bread. Unlike bread pudding, with which this is sometimes confused, this is better made with stale white bread. This tangy version is quite a bit richer than the frugal original, probably Mrs Beeton's bread and butter pudding.
| Bread and butter pudding | |
|---|---|
 |
| Servings: | Serves 4 to 6 |
| Calories per serving: | 563 |
| Ready in: | 55 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 40 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 29th July 2013 |
|
Best recipe reviewIf you have to 3/5 Not a fan of this I'm afraid. Nasty stuff, made worse by custard! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 50 g (2 oz) butter
- 8 slices of stale white bread from a smallish loaf
- 50 g (2 oz) currants
- 10 g (1/2 oz) mixed candied peel
- grated zest from half a lemon
- 3 large eggs, beaten
- 60 ml (2.5 fl oz) double cream
- 275 ml (10 fl oz) full cream milk
- 50 g (2 oz) caster sugar
- Freshly grated nutmeg
Mise en place
- Preheat the oven to 180° C (350° F - gas 4)
Method
- Lightly grease a backing tray with butter.
- Leaving the crusts on, butter each slice of brad and cut into eight pieces.
- Arrange a layer of bread and sprinkle with half of the currants and candied peel.
- Arrange the remaining bread and sprinkle with the remaining currants and peel.
- Add the double-cream ,milk, sugar, lemon zest and beaten eggs to a bowl and whisk together well.
- Pour this mixture over the layered bread, sprinkle with a little freshly grated nutmeg and bake for 40 minutes.
Serving suggestions
Serve warm
See also
- Bread and butter pudding (Mum's)
- Bread and butter pudding
- Old fashioned spicy bread pudding - very different, but it might be what you were searching for
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