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Bread and Butter Pudding
Bread and Butter Pudding is surely the ultimate use of leftover bread, whether it’s a leftover loaf, dinner rolls or even hot dog buns!
- 8 heaped cups white bread, preferably slightly stale, cut into 1″ cubes
- 1 cup sultanas or raisins (or more!)
- 3 eggs
- 1 1/2 cups milk (low or full fat, not zero fat)
- 1 cup heavy cream
- 3 tbsp unsalted butter, melted and cooled
- 1/2 cup white sugar
- 1 tsp cinnamon powder
- 1 tsp vanilla extract
Preheat oven to 350°F (all oven types)
Egg Mixture: Place eggs in a large bowl, whisk briefly. Add remaining Egg Mixture ingredients and whisk.
Soak Bread: Add bread and sultanas, briefly mix, then set aside for 3 minutes to allow egg mixture to soak through the bread.
Transfer to baking dish: Pour into a baking dish (2.5 quart). If you have lots of sultanas on the surface, poke them below the surface.
Drizzle then bake: Drizzle over melted butter, then bake for 25 – 30 minutes or until golden on top and the inside is set but still slightly wobbly (poke to check).
Brush with remaining 1 1/2 tbsp melted butter (optional), then dust with icing sugar.
Serve – rest for a few minutes, then serve immediately, with toppings of choice – favorites are ice cream, custard, or cream.
For more tips go to: https://www.recipetineats.com/bread-and-butter-pudding