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.

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.

ENGLISH TOFFEE APPLE BREAD AND BUTTER PUDDING

Steps:

• Preheat the oven to 190 C (gas mark 5, 375 F).
• Melt the butter in a pan with the golden syrup and muscovado sugar. Let it bubble for 5 to 10 minutes, stirring all the time. Add the apple pieces and cook for a further 5 to 10 minutes more, until softened.
• In a bowl, mix together the beaten eggs, milk and cream. Cut the brioche, bread or panettone slices into strips (like bread "soldiers") and dip each one in the egg, milk and cream mixture.
• Arrange half of them in a 1.2 litre (2 pint) buttered ovenproof dish, then pour over half the apple mixture.
• Repeat with the remaining brioche, bread or panettone strips and apple mixture.
• Bake for 20 to 30 minutes until the top is golden and the pudding is puffed up and bubbling.
• Leave to rest in a low oven until ready to serve.
• Serve in slices with cream or custard.

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.