Bread and Butter Pudding
Classic Bread and Butter Pudding made with milk and double cream from Hiltonbury Jerseys. James used standard white bread in this dish but you could also use croissants!
Ingredients
- 1 loaf of white bread, sliced
- 100g butter
- 4 eggs
- 300ml milk
- 300ml double cream
- Sultanas
- 200g caster sugar
- 1 tsp vanilla bean paste
- 2 tbsp icing sugar
To serve – ice cream
Method
- Preheat the oven to 150c.
- Melt the butter in a pan and cut off the crusts off the bread. Slice each piece into triangular halves and lay the slices in a 20x10cm ovenproof dish with the sultanas evenly scattered.
- To make the custard, warm the milk and cream with the vanilla, whisk the eggs with the sugar, add in the milk and the cream and continue to whisk. Pour the butter over the bread, then the custard mixture over the laid bread and let it soak for about 20 minutes. Top up the pan with more custard until it is all used up.
- Bake for 35 – 40 minutes. When baked, dust heavily with icing sugar and either caramelise using a blow torch or a hot grill.
- Serve with ice cream on the side.
Ingredients
- 1 loaf of white bread, sliced
- 100g butter
- 4 eggs
- 300ml milk
- 300ml double cream
- Sultanas
- 200g caster sugar
- 1 tsp vanilla bean paste
- 2 tbsp icing sugar
To serve – ice cream
Method
- Preheat the oven to 150c.
- Melt the butter in a pan and cut off the crusts off the bread. Slice each piece into triangular halves and lay the slices in a 20x10cm ovenproof dish with the sultanas evenly scattered.
- To make the custard, warm the milk and cream with the vanilla, whisk the eggs with the sugar, add in the milk and the cream and continue to whisk. Pour the butter over the bread, then the custard mixture over the laid bread and let it soak for about 20 minutes. Top up the pan with more custard until it is all used up.
- Bake for 35 – 40 minutes. When baked, dust heavily with icing sugar and either caramelise using a blow torch or a hot grill.
- Serve with ice cream on the side.
