Bread and butter pudding takes me to my childhood memories. my mum used to make it for us always. Specially when we were sick. My kids love the pudding too. i make it quite often. Specially in winter time.
You don’t need any skill to make the bread and butter pudding. Its just mixing everything together. I always warm the milk. So it takes less time to bake or steam. But remember not to boil the milk. If you add boiled milk to the eggs it will cook the eggs. So make sure to warm the milk only.
You can always use the stale bread for this recipe. Or even I like to use croissants in it too. Some times with out adding sultana I use fruit bread too. All work nice and well. The ends of the bread is good to put in a food processor and use in meat balls or any other recipe. Never throw the left over bread in the bin. Use in different recipes.
When you bake this its best on 170c. But it will take a bit longer time. When you put the pudding in a water bath it cooks well with steam and will not go dry too.
When it sets slightly take out and spread some jam or sprinkle some sugar on top. It gives a beautiful glaze to the pudding.
I love to use nutmeg in egg dishes. The flavour is awesome. Even cinnamon powder mix spice will do the job too.
Whenever you do any recipe with eggs give it a time to set after taking out from the oven. So you can easily cut in to the shape you like. If not probability of breaking is high.
- 4 slices of bread
- 600ml warm milk
- 5 Eggs
- 50-100g Sultana
- 1 Table spoon ful sugar
- 100g sugar
- Add eggs in to a mixing bowl and whisk well.
- Add vanilla, cinnamon or nutmeg, sugar and milk and whisk again.
- Sprinkle sultana on bread.
- Pass the mix through a strainer on to the bread and leave to soak about 1/2 an hour.
- Bake on 170c about 1 hour in a water bath.
- Leave several minutes to rest.
- Serve with cream, custard or ice cream.