| Bread & butter pudding |
Cuisine: English
Author: Maria Kalenska
Prep time: 40 mins
Cook time: 40 mins
Total time: 1 hr 20 mins
Ingredients
- 12 slices of stale white toasted bread
- 25 g butter
- 600 ml double cream
- 8 yolks
- 75 g sugar
- 150 g raisins
- nutmeg, grated
- seeds of 1 vanilla bean or 1 tsp vanilla paste
- icing sugar
Cooking method
- Heat oven to 160 ° C. Butter a baking dish. Cut off the crust from each piece of bread, spread the bread with butter, season with and cut into triangles. Set aside.
- Heat the cream and vanilla in a saucepan until boiling. In a separate bowl, whisk the egg yolks with the sugar and, stirring constantly, pour the simmering cream into them. Whisk until smooth and set aside.
- Pour a little bit of custard in a baking dish, scatter half of the raisins on top, lay out the bread. Pour the remaining custard over the bread and scatter evenly the second half of the raisins. Lightly press the bread down with your fingers to help soak in the custard. Set aside for 25 minutes.
- Bake the pudding for 25-30 minutes. Remove the pudding from the oven and let it cool for 10 minutes. Sprinkle the pudding with a thick layer of icing sugar. Caramelise the top under a hot grill or with a kitchen blowtorch. Serve the bread & butter pudding warm.
My tips and tricks
If you want to expand the flavour of any raisin baked goods, try this simple trick. Take a cinnamon stick, star anise, 2 tbsp sugar, peel from ¼ orange, 2 tbsp water and mix everything in a saucepan. Bring to boil, add 100ml bourbon (or other strong aromatic alcohol), stir well and remove the saucepan from heat. Pour the raisins into a container with a lid and cover with the mixture. Cover with a lid and leave for at least 2 hours. Now you can make the "Bourbon Bread & Butter Pudding"
Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/bread-butter-pudding/