3 Wonderful Ways with Bread and Butter Pudding

There is something so comforting about a home-made bread and butter pudding. It conjures memories of happiness, warmth, tradition and good times with family and friends.

But having a tradition doesn’t mean that you always have to stick to the same recipe. Create new Christmas in July traditions and give an old favourite a delicious twist with these 3 bread and butter pudding recipes that each add something a little bit special.

Sticky Date and Cinnamon Bread and Butter Pudding

Prep: 20 Mins
Cook: 40 Mins
Serving: 6

INGREDIENTS

1 loaf white sandwich bread
100-gram butter softened
1/3 cup brown sugar
1 teaspoon cinnamon
1/2 cup finely chopped dates
70-grams pecans, finely chopped
3 eggs
1 cup cream
1 cup milk
1 teaspoon vanilla bean paste
1/2 cup sugar
1/4 cup maple syrup plus extra for serving

METHOD

Step 1

Remove the crusts from the bread slices and butter generously.

Step 2

Sprinkle each slice with the combined sugar, cinnamon, dates and pecans, then roll up.

Step 3

Cut in half and arrange in a 23cm high-sided oven-proof dish to make a spiral pattern.

Step 4

Preheat the oven to 175°C.

Step 5

Whisk the eggs, cream, milk, vanilla and sugar together, then pour over the bread pudding. Allow to rest for 20 minutes.

Step 6

Drizzle the pudding with the maple syrup and bake for 35-40 minutes until puffed up and golden and the centre is just set.

Step 7

Dust with icing sugar and serve warm with ice cream or cream, drizzling with a little extra syrup.

Source: www.womensweeklyfood.com.au

Chocolate Bread and Butter Pudding

Prep: 20 Mins
Cook: 1 Hr
Makes: 8

INGREDIENTS

1 baguette
40-gram unsalted butter, plus 30g extra
1 1/2 cup (375ml) cream
1 1/2 cup (375ml) full-cream milk
110-gram caster sugar
salt
300-gram dark chocolate, chopped
6 large eggs
1 teaspoon vanilla essence
thickened or whipped cream, to serve

METHOD

Step 1

Cut bread diagonally into 1cm slices, then halve slices. Use 40g butter to grease a 10-12 cup gratin or baking dish. Arrange bread in a dish so it is slightly overlapping.

Step 2

Combine cream, milk, sugar, and salt in a pan and stir over moderate heat until the sugar has dissolved. Do not boil. Remove from heat, stir in chocolate and stand until chocolate has softened about 3 minutes. Stir until smooth.

Step 3

Break eggs into a large bowl and beat lightly. Slowly add chocolate mixture, whisking until well combined, then stir in vanilla. Pour mixture over bread and stand 1 hour, pressing bread down from time to time.

Step 4

Preheat oven to 160°C (140°C fan). Dot 30g butter onto the top of the pudding. Place dish in a larger baking pan with hot water coming halfway up sides of the dish. Bake for 45-60 minutes, or until the custard has set but is still wobbly in the middle. Serve warm with cream.

Source: www.womensweeklyfood.com.au

Hazelnut and Raisin Bread and Butter Pudding

Cook: 1 Hr and 15 Mins
Makes: 8

INGREDIENTS

3/4 cup (100g) hazelnuts
2 cup (500ml) pouring the cream
1 1/2 cup (375ml) milk
350-gram ciabatta bread
50-grams butter, melted
1/2 cup (85g) raisins
4 eggs
2/3 cup (150g) caster sugar
1/2 teaspoon vanilla extract

METHOD

Step 1

Preheat oven to 180°C

Step 2

Place nuts on an oven tray and bake about 8 minutes or until skins begin to split. Place nuts in a tea towel and rub to remove skins. Chop nuts coarsely.

Step 3

In a medium saucepan, bring cream, milk, and hazelnuts to the boil. Remove from heat, cover and stand 20 minutes.

Step 4

Remove crust from the base of the bread. Cut bread into 1.5cm thick slices. Brush one side of each slice with butter. Arrange bread, butter-side up, overlapping slightly, in a shallow 2-litre (8-cup) ovenproof dish. Sprinkle raisins between layers.

Step 5

Whisk eggs, sugar and extract in a large bowl until combined. Gradually whisk cream mixture into the egg mixture. Strain mixture into a jug and reserve nuts. Pour hot milk mixture over bread; sprinkle with reserved nuts.

Step 6

Place dish in a large baking dish and add enough boiling water to a baking dish to come halfway up sides of the dish.

Step 7

Bake pudding about 50 minutes or until set. Stand 10 minutes before serving.

Source: www.womensweeklyfood.com.au

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