Bread And Butter Custard Recipes

BREAD AND BUTTER PUDDING

Steps:

• Preheat oven to 160°C (140°C fan-forced). Grease shallow 2-litre (8-cup) ovenproof dish.
• To make custard, combine the milk, cream, sugar and extract in a medium saucepan; bring to the boil. Whisk the eggs in a large bowl. Gradually add the hot milk mixture to the egg mixture while whisking constantly.
• Trim crusts from bread. Spread each slice with butter; cut into four triangles. Layer the bread, overlapping, in the dish; sprinkle with sultanas. Pour custard over the bread; sprinkle with nutmeg.
• Place the ovenproof dish in a large baking dish. Add enough boiling water to come halfway up sides of ovenproof dish. Bake about 45 minutes or until the pudding is set. Remove pudding from baking dish; stand 5 minutes before serving. Serve dusted with sifted icing sugar, if desired.

EASIEST EVER BREAD PUDDING

Steps:

• Heat oven to 140C/fan 120C/gas 1. Stir the custard together with the milk. Trim the crusts from the bread, cut into triangles, then place in a large bowl with the raisins or dried cherries. Pour over the custard mixture, then carefully stir everything together so all the pieces of bread are coated. Lightly grease a small ovenproof dish with butter, then spoon in the mixture.
• Cook for 30-35 mins until there is just a slight wobble in the centre of the custard. Sprinkle over the sugar to cover the surface, then pop under a hot grill for 1-2 mins until the sugar starts to melt and caramelise.

BREAD AND BUTTER PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
• Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with 1/2 of the sugar and all of the currants. Arrange the remaining bread on top, then sprinkle with remaining sugar.
• Beat milk, eggs, and nutmeg together. Pour over the bread and press down firmly to compress the pudding and help the bread absorb the milk mixture.
• Bake in the preheated oven until golden brown and set, about 30 minutes.

PANETTONE BREAD AND BUTTER PUDDING

Steps:

• To start the custard base, bring the milk and cream just to a boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest. Whisk the eggs with the sugar until pale. Add the milk and cream and remove the vanilla.
• Preheat the oven to 325 degrees F (160 degrees C/Gas 3).
• Dip each slice of panettone into the custard and pile into a buttered baking dish. Pour the remaining custard slowly over the bread, place the dish in a roasting pan and fill halfway with hot water. Sprinkle with the icing sugar and bake for about 45 minutes. When cooked, it will have a slight crust on top, but will still be slightly wobbly inside.

CUSTARD BREAD PUDDING

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread.
• Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish.
• Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.

EGG CUSTARD BREAD PUDDING

Steps:

• In a medium bowl, whisk together the eggs, sugar, vanilla, and salt. Then add the warm milk.
• Cut bread in half diagonally, forming triangles. Arrange 2 layers of bread slices in a lightly buttered 8-inch square baking dish.
• Pour the custard mixture over the bread.
• Place the 8-inch baking dish in a larger baking dish containing about 1/2 to 1 inch of very hot water.
• Bake at 325 F for 40 to 50 minutes, until a knife inserted in the center comes out clean.
• Serve warm or cool with dessert sauce , syrup, or fruit.

CUSTARD BREAD PUDDING

Steps:

• In a large bowl, combine eggs, milk, sugar, butter and cinnamon. Add the bread cubes and raisins; mix well. Pour into a greased 11x7-in. baking dish. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. , In a saucepan, combine sugar, flour and water until smooth. Add butter. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Serve warm or cold over pudding.

BREAD AND BUTTER CUSTARD

Steps:

• Preheat oven to 350°F.
• Lightly butter an ovenproof dish. Butter the bread slices and cut into small pieces.
• Lay the buttered bread in several layers in the prepared dish.
• In a large bowl, whisk together the evaporated milk and the fresh milk, mixed spice, sugar and eggs. Pour this mixture over the bread and butter. Sprinkle over the raisins and let stand for 30 minutes.
• Grate a little nutmeg over the top and bake for 30-40 minutes until the custard is just set and golden. Serve sprinkled with confectioner's sugar.

PANETTONE BREAD AND BUTTER PUDDING WITH VANILLA AND CHOCOLATE

Steps:

• Put the oven on to 180C / 170C fan / Gas 4Cut the panettone into 2.5 cm / 1" cubes.
• Melt the butter and then use a pastry brush to butter a deep baking dish. Choose a dish that is about 6" x 8".Next, arrange the cubes of panettone in the dish.
• Put the cream, milk, vanilla extract, eggs and sugar into a bowl. Whisk lightly with a fork to break up the eggs and combine the ingredients. You don't need to work too hard at this!
• Pour the custard mixture over the panettone. Take care to drizzle it evenly over the panettone.
• Use the back of a spoon to lightly press the cubes into the liquid so they absorb it. Do this as gently as possible, because you want them to spring back up. Don't squash them!
• Scatter the chocolate chips over the panettone. Now drizzle the remaining melted butter over any of the bread that is not submerged in the custard mix.
• Pop into the oven and bake for 35 minutes. When the pudding is ready, it will be fluffy and golden, with the custard set.
• Allow your bread and butter pudding to cool a little before you serve. Dust it lightly with icing sugar for a final flourish.