Simmering Saturdays: Bread and Butter Pudding
Editor’s note: Simmering Saturdays is a recurring column on InkFreeNews. This food feature is provided by Nagi at RecipeTinEats. Look for it to post weekly at 10 a.m.
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!
Ingredients
- 8 heaped cups white bread, preferably slightly stale, cut into 1″ cubes
- 1 cup sultanas or raisins (or more!)
EGG MIXTURE:
- 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
Instructions
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Preheat oven to 350°F (all oven types)
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Egg Mixture: Place eggs in a large bowl, whisk briefly. Add remaining Egg Mixture ingredients and whisk.
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Soak Bread: Add bread and sultanas, briefly mix, then set aside for 3 minutes to allow egg mixture to soak through the bread.
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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.
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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).
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Brush with remaining 1 1/2 tbsp melted butter (optional), then dust with icing sugar.
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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
