3 Wonderful Ways with Bread and Butter Pudding
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