Bread & Butter Pudding
A comforting, winter dessert, great for feeding the family crowd. One mouthful of this creamy sultana-packed dessert, and you'll finding extra room for more! If you want to have a Christmassy feel to it, you can swap the Brioche or Challah for Panettone, and throw in some chocolate chunks for extra decadence. Nothing beats Layers of buttered bread with lashings of egg custard mixed between the layers and baked in the oven!
Ingredients
- 800 g brioche bread, sliced (or you can use Challah Bread or Panettone)
- 200 g sultanas
- 5 tbsp. dark rum
- 200 g caster sugar
- 6 large eggs
- 300 ml whole milk
- 300 ml double cream
- 1 vanilla pod, deseeded (keep the pod for garnish)
garnish
- 2 tbsp. apricot jam, no bits
- 1 tbsp. water
- 10 g almonds, toasted
- custard for serving
Instructions
- Pre-heat the oven to 325°F, gas mark 3, 170°C (150°C fan-assisted).
- Soak the sultanas in the dark rum for 30 minutes, or until slightly plump.
- Pour the milk into a medium sized saucepan, deseed the vanilla pod and place the seeds of the pod into the milk along with the vanilla pod and heat for 2-3 minutes, then leave to stand for 15 minutes to cool.
- In a large mixing bowl, whisk together by hand the eggs and caster sugar until smooth, then pour in the double cream and mix, strain the cooled milk through a sieve into the egg mixture and leave to cool,
- Using a 24cm/5 litre casserole dish (I recommend Arco Induction), butter the slices of bread on one side and arrange the bread, the casserole dish in a concertina layer, sprinkle half the soaked sultanas and rum in between each piece of bread. Then pour over half of the egg mixture around the dish, then repeat the same with the remaining bread, sultanas, rum and egg mixture. Place to the vanilla pod on top of the bread and butter pudding and leave to stand with the lid on for 60 minutes.
- Take a high ridged roasting dish and fill it half way with water, then place the casserole dish in the roasting dish and place it in the oven with the lid off for 1-1 ¼ hours. Turn the casserole dish round half way through the cooking time.
- Remove from the oven, mix the apricot jam and water over a medium heat, stirring for 1 minute, then using a pastry brush, brush over the top of the bread and butter pudding and sprinkle with the toasted almonds. Serve with custard on the side.
- Enjoy!
Notes
LISA’S TIP:
This is a fantastic dessert to make when having your Sunday roast or a festival meal with a large gathering, once the main meal is cooked and out of the oven, put your bread and butter pudding in for a perfectly timed meal! This dessert is often best made with bread a few days old. Don't forget to serve with custard on the side!
This is a fantastic dessert to make when having your Sunday roast or a festival meal with a large gathering, once the main meal is cooked and out of the oven, put your bread and butter pudding in for a perfectly timed meal! This dessert is often best made with bread a few days old. Don't forget to serve with custard on the side!
