Bread and Butter Pudding
Serve hot or cold with stewed or canned fruit and cream. Substitute any dried fruit of your choice in this recipe.
6 thin slices white bread
40g butter
3 eggs
1/4 cup caster sugar
2 1/2 cups milk
1 teaspoon vanilla essence
1/2 cup sultanas
ground nutmeg or ground cinnamon
1. Trim crusts from bread, butter each slice; cut into 4 triangles. Arrange 2 rows of triangles, butter-side up, overlapping slightly, along base of shallow ovenproof dish (8-cup capacity) Centre another row of triangles over first 2 rows, with triangles facing in opposite direction to triangles in first layer.
2. Whisk eggs, sugar, milk and essence together in bowl.
3. Pour 1/2 the custard mixture over bread; stand 10 minutes.
4. Whisk remaining custard mixture again, add sultanas; pour into dish. Sprinkle with nutmeg or cinnamon. Stand dish in baking dish, with enough boiling water to come halfway up side of dish.
5. Bake, uncovered, in moderately slow oven about 50 minutes or until custard is set.
Serves 4 TO 6
Recipe can be made a day ahead.
Store: covered, in refrigerator.
Freeze: not suitable.
Microwave: not suitable.
(Recipe from The Australian Women’s Weekly Cookbooks – Sweet Old-Fashioned Favourites.)
I made this with almost a whole loaf of bread (think it was a Vienna loaf), and left them as whole pieces since they where to small to cut up. I also had 2 over lapping rows. My other half loved this .. I only liked it with some ice-cream. Next time I might add stewed apple through it instead of sultanas 🙂 I also might use a heap more cinnamon sugar in it as it was hard to taste it.