Bread And Butter Pudding James Martin Recipes

BREAD AND BUTTER PUDDING

Bread and butter pudding image

Transform a stale loaf into a comforting bread and butter pudding. This traditional British dessert is layered with a rich vanilla custard, dried fruit and lemon zest

Provided by Katy Gilhooly

Time 1h5m

Number Of Ingredients 10

Ingredients

250ml full-fat milk
300ml double cream
1 vanilla pod, halved and seeds scraped out, or 1 tsp vanilla extract
3 whole large eggs, plus 1 egg yolk
3 tbsp golden caster sugar
8 slices of day-old white crusty bread
50g slightly salted butter, softened plus extra for greasing
75g mix sultanas and currants or other dried fruit
zest ½ lemon
2 tbsp demerara sugar

Steps:

Heat oven to 180C/160C/gas 4. To make the custard, heat the milk, cream and vanilla pod with its scraped out seeds (if using) together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using.
Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.
Remove the vanilla pod from the custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.

Nutrition Facts : Calories 566 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein

BREAD AND BUTTER PUDDING

Bread and Butter Pudding image

This simple bread pudding is an easy way to use up those bits and pieces that seem to lie around the pantry. Save a fortune and make this tasty pudding. I like to serve this with custard sauce but it goes well with whipped cream, ice cream, or also great on its own.

Provided by Anonymous

Categories World Cuisine Recipes European UK and Ireland English

Time 45m

Yield 6

Number Of Ingredients 7

Ingredients

8 slices stale bread
½ cup butter, softened
½ cup white sugar
½ cup dried currants
1 ¾ cups milk
2 eggs
1 pinch ground nutmeg

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.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 46 g, Cholesterol 108.4 mg, Fat 19.6 g, Fiber 1.7 g, Protein 7.7 g, SaturatedFat 11.4 g, Sodium 389.5 mg, Sugar 29.7 g

BREAD AND BUTTER PUDDING

Bread and Butter Pudding image

Make and share this Bread and Butter Pudding recipe from Food.com.

Provided by wizkid

Categories Dessert

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

10 slices stale bread (I often use french sticks and leave the crusts on)
3 ounces butter
3 tablespoons sugar
4 ounces raisins or 4 ounces sultanas (or a mixture)
3 eggs
1 teaspoon vanilla extract
1 pint milk
1/4 pint cream
2 teaspoons freshly grated nutmeg

Steps:

Grease a large ovenproof casserole dish with some of the butter.
Slice the bread and butter it.
Place them in layers in the bowl, sprinkling the fruit on top of each layer.
Whisk the eggs.
Whisk the milk, cream, sugar and vanilla essence.
Combine the eggs and the milk mixture.
pour on top of the bread and fruit and leave to soak for about 2 hours, (until the bread is saturated). If there isn't enough liquid to cover the bread, add more milk and/or cream.
Sprinkle the top with grated nutmeg.
Bake in a medium oven for approximately 1 hour.
The top should be golden brown, and the pudding will rise.
Serve.

Nutrition Facts : Calories 451.6, Fat 25, SaturatedFat 14.3, Cholesterol 170.1, Sodium 449.6, Carbohydrate 48.5, Fiber 1.9, Sugar 20.6, Protein 10.2

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