White Ladies Pudding Nuns Bread And Butter Pudding Recipes

WHITE LADIES PUDDING - NUN'S BREAD AND BUTTER PUDDING

Steps:

• Scatter half the coconut over the base of a buttered pie dish.
• Cut the buttered bread into triangles and arrange in the pie dish. Sprinkle with the remaining coconut.
• Heat the milk until warm; add a few drops of vanilla essence and just a pinch of salt.
• Add the beaten eggs and sugar to the milk and vanilla mixture, and pour over the bread.
• Leave to soak for 30 minutes, then place the pie dish in a roasting tin and pour in enough hot water to come halfway up the sides of the dish.
• Bake for 30-40 minutes Gas 4/180ºC/350ºF until set, golden brown and well risen.
• Serve with custard, cream or ice-cream.

BREAD AND BUTTER PUDDING II

Steps:

• Preheat oven to 325 degrees Fahrenheit. Butter a deep dish 9 inch pie plate or 9 inch square cake pan.
• Generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. Arrange triangles, buttered side up, in the prepared dish.
• In bowl, beat eggs until well mixed. Add milk, sugar and vanilla; beat together. Stir in raisins.
• Slowly pour over bread making sure all bread is well soaked.
• Bake 45 minutes or until custard has set. Serve with warm maple syrup.

GARY RHODES'S BREAD & BUTTER PUDDING

Steps:

• Grease a 1.7 (3pint) litre pudding basin with butter.
• First make the custard:.
• Whisk the egg yolks and caster sugar. Split the vanilla pod and place in a pan with the milk and cream. Bring the milk and cream to the simmer, then sieve onto the egg yolks, stirring all the time.
• Then:.
• Arrange the bread in layers in the prepared basin, sprinkling the sultanas and raisins in between layers. Finish with a final layer of bread without any fruit on top as this tends to burn. The warm egg mixture may now be poured over the bread and cooked straightaway or pour the custard over the pudding then leave it to soak for 20 minutes before cooking as it allows the bread to take on a new texture and have the flavours all the way through. So says Gary.
• Preheat the oven to 180C/350F/gas4.
• Put the dish in roasting tray three-quarters filled with warm water and place in the oven. Cook for about 20-30 minutes until it begins to set. We're not aiming for a thick custard here - says Gary.
• When ready, remove from the water bath, sprinkle liberally with caster sugar to cover and glaze under the grill on medium heat, until the sugar dissolves and caramelizes.

IRISH BREAD AND BUTTER PUDDING

Steps:

• 1 x 8 inch pottery or china dish.
• Butter the bread and arrange four slices, buttered side down ,in a single layer in the dish. Sprinkle the bread with nutmeg and half sultanas. Arrange another layer of bread, buttered side down, over the fruit, and sprinkle the remaining nutmeg and sultanas on top. Cover with the remaining bread, again buttered side down.
• In a bowl, whisk eggs, add cream , milk , vanilla , sugar . Pour the mixture over the bread through a fine sieve. Sprinkle the granulated sugar over the top and let it stand, covered loosely at room temperature for at least one hour, or chill overnight.
• Place in a bain-marie ... the water should go halfway up the sides of the baking dish and bake in the middle of the oven ( 180c /350f/ gas 4) for about one hour until the top is crisp and golden. Serve warm with whipped cream.

IRISH BREAD AND BUTTER PUDDING

Steps:

• Spread bread slices out on a cutting board and leave out for a few hours to stale a bit.
• Preheat oven to 350 degrees. In a small bowl, combine the sugar, cinnamon, nutmeg and salt, set aside.
• Spread butter evenly over the six slices of bread (one side only-not both!), and cut the slices in to fourths.
• Spray a round 8 or 9 inch baking dish with non-stick cooking spray. Arrange the cut bread slices around in the pan to make somewhat of a spiral pattern , keeping the buttered side up and the cut edges facing the same direction.
• Sprinkle the raisins evenly over the top, followed by the cinnamon/sugar mixture.
• Whisk the eggs and milk together in a bowl and pour over the bread. Allow to sit for 15 minutes so that the bread can absorb the liquid.
• Bake for about 30 minutes, or until the top is golden brown. Serve warm. If desired, sprinkle some powdered sugar for garnish. In Ireland, they like to pour a bit of cream on top.

STOLLEN BREAD AND BUTTER PUDDING

Steps:

• Slice the Stollen thinly and spread one side with butter.
• Stack in slightly angled layers in a large lightly buttered oven proof dish.
• Scatter cherries in between layers, if desired.
• TO PREPARE THE CUSTARD:.
• Beat the eggs and the yolks with the cream, milk, superfine sugar and the almond extract.
• Slowly pour over the Stollen slices, pressing them down into the liquid so they are well soaked.
• Refrigerate for one to two hours or until custard mixture is absorbed.
• TO BAKE THE PUDDING:.
• Preheat oven to 350 degrees F.
• Place the dish in a roasting pan and when ready to bake, pour boiling water in the roasting pan to come halfway up the baking dish sides.
• Carefully place in the oven and bake for about 40 minutes or until the top is light golden brown and crisp.
• Cool for 10-15 minutes.
• Sift powdered sugar over the top. Serve with warm custard.