On a rainy afternoon this week, I got around to trying out the recipe for bread and butter pudding from a back issue of Idealhome magazine (with a few tweaks of my own). I have made bread and butter pudding a few times before without great success, because it invariably turns out too soggy no matter how long I leave it in the oven. However, this recipe I found does not call for one to submerge half the dish in water. This turned out to be the trick in turning it a crisp, golden brown all around!
perfect with a cup of tea and a good read!
Bread and Butter Pudding
(serves 4)
8 slices white bread, well-buttered on both sides with crusts cut off
50g sultanas
500ml milk
4 large eggs
1 tsp cinammon powder
4 tbsp white caster sugar, plus extra for sprinkingPreheat the oven to 180°C/350°F.
Grease a 7.5cm ovenproof dish.
Cut the bread into triangles.
Lay the bread over the base of the dish, and sprinkle with sultanas between each layers.
In a saucepan, heat the milk until hot but not boiling.
In a large bowl, mix together the eggs, sugar and cinammon powder then add the hot milk, stirring well.
Slowly pour over the bread and sultanas.
Leave the pudding to stand for 10 minutes.
Sprinkle with sugar and bake in the oven for around 40 minutes until the top is browned and crispy.