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Bread and Butter Pudding
This English recipe comes from my step dad’s late mother Judy. My step dad likes to cook this type of pudding in the colder autumn and winter months, it tastes fantastic served on its own or with fresh cream.
You’ll need:
Feeds about 6 people
About 12 slices of white bread with the crusts removed
Salted butter
Granulated sugar
½ teaspoon of Vanilla extract
½ cup of raisins
4 eggs
1 pint of whole milk
How to:
Cut the crusts off the slices of white bread, then butter the bread and place butter side down on a plate of sugar so that it is coated in sugar. Line a pudding bowl with this sugared and buttered bread, sugar side out. Once done, fill the body of the pudding bowl with bits of sugared and buttered bread until level with the top of the bowl. I also sprinkle raisins with the bread bits for extra flavor and sweetness.
The custard is made by warming 1 pint of whole milk and adding 2 heaped tablespoons of sugar (or more depending on how sweet you like your pudding) and half a teaspoon of pure vanilla extract. 4 eggs are then lightly beaten and added to the milk mix through a sieve, the sieve is used to trap any egg shell and stringy bits of egg.
The egg custard mix is then poured over the bread and left to stand until the bread has completely soaked up the liquid. The pudding is then placed in an over at 350F for 25-35minutes until brown on top.
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