Bread And Butter Pudding With A Difference Recipes

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BREAD AND BUTTER PUDDING

This simple bread pudding is an easy way to use up those bits and pieces that seem to lie around the pantry. Save a fortune and make this tasty pudding. I like to serve this with custard sauce but it goes well with whipped cream, ice cream, or also great on its own.

Provided by Anonymous

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 45m

Yield 6

Number Of Ingredients 7



Bread and Butter Pudding image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
  • Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with 1/2 of the sugar and all of the currants. Arrange the remaining bread on top, then sprinkle with remaining sugar.
  • Beat milk, eggs, and nutmeg together. Pour over the bread and press down firmly to compress the pudding and help the bread absorb the milk mixture.
  • Bake in the preheated oven until golden brown and set, about 30 minutes.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 46 g, Cholesterol 108.4 mg, Fat 19.6 g, Fiber 1.7 g, Protein 7.7 g, SaturatedFat 11.4 g, Sodium 389.5 mg, Sugar 29.7 g

8 slices stale bread
½ cup butter, softened
½ cup white sugar
½ cup dried currants
1 ¾ cups milk
2 eggs
1 pinch ground nutmeg

BREAD AND BUTTER PUDDING

This divine dessert is a great way to use up leftover French bread.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 8

Number Of Ingredients 9



Bread and Butter Pudding image

Steps:

  • Heat oven to 350°F. Butter 1 1/2-quart casserole. Spread one side of each slice bread with butter. Layer bread slices, buttered sides up, in casserole; sprinkle with cinnamon. Beat eggs slightly in medium bowl; mix in granulated sugar, vanilla and salt. Stir in milk; pour over bread.
  • Place casserole in pan of very hot water (1 inch deep). Cover casserole loosely with aluminum foil. Bake 20 minutes; remove foil. Continue baking 35 to 40 minutes longer or until knife inserted 1 inch from edge of casserole comes out clean. (Cover with foil if top gets too brown.)
  • Remove casserole from hot water. Sprinkle with powdered sugar. Serve warm. Store covered in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 33 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg

8 slices French bread, each 1/2 inch thick
2 tablespoons butter or margarine, softened
1/2 teaspoon ground cinnamon
3 eggs
2/3 cup granulated sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 1/2 cups milk, scalded and cooled
Powdered sugar, if desired

CLASSIC BREAD & BUTTER PUDDING

Cook this bread and butter pudding in a water bath for a gorgeous soft and creamy texture that contrasts wonderfully with the caramelised crust

Provided by Tom Kerridge

Categories     Dessert

Time 45m

Number Of Ingredients 8



Classic bread & butter pudding image

Steps:

  • Heat the cream in a pan until boiling. Meanwhile, whisk the egg yolks and sugar together in a large bowl with an electric whisk until light and fluffy, about 3-5 mins. Pour the hot cream over the eggs, whisking continuously, and when everything is mixed, set aside.
  • Spread the bread with the butter, and cut into triangles. Arrange in a shallow baking dish, about 20 x 26 x 5cm, buttered-side up, in three layers, sprinkling the raisins and finely grating some nutmeg over the bottom two layers and leaving the top layer clear. Pour over the warm custard, lightly pressing the bread down with your fingers to help it soak in. Leave to stand for at least 20 mins before cooking. Can be prepared up to this stage several hours ahead, chilled and cooked when needed.
  • Heat the oven to 180C/160C fan/gas 4. Sit the dish in a large roasting tin and pour a kettleful of hot water into the roasting tin so it comes three-quarters of the way up the outside of the dish. Bake in the oven for 20-25 mins until the custard is just set.
  • Remove the pudding from its water bath and scatter the top liberally with more sugar. Caramelise the top under a hot grill or with a blowtorch - take it really far (a few burnt edges add to the flavour), but be careful it doesn't catch. Leave the pudding to rest for 5 mins, then serve with your favourite ice cream - I like bitter orange marmalade ice cream.

Nutrition Facts : Calories 743 calories, Fat 54 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium

600ml double cream
8 large egg yolks
175g caster sugar , plus extra to top the pudding
16 slices white bread , crusts removed
75g unsalted butter , softened, for spreading
100g raisins
¼-½ whole nutmeg , for grating
ice cream , to serve (optional)

BREAD AND BUTTER PUDDING WITH A DIFFERENCE

This is from the Cadbury chocolate website. The custard isn't too sweet, and goes well with the chocolate. If you want to be a little more decadent, you could use some caramel or strawberry filled chocolate. (Prep time includes standing time)

Provided by Neonprincess

Categories     Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7



Bread and Butter Pudding With a Difference image

Steps:

  • Preheat the oven to 180°C
  • Cut a slit at one end of each croissant and insert a row of chocolate into the centre.
  • Place the croissants so that they fit snuggly into a greased casserole dish.
  • Beat the sour cream, eggs and sugar together until smooth. Add the milk and mix well. Pour over the croissants. (The croissants may float, this doesn't cause a problem.).
  • Place the casserole dish into a baking dish. Half-fill the baking dish with hot water. Bake for 35-40 minutes or until the custard is set.
  • Stand for 10 minutes before serving.
  • Dust with drinking chocolate to serve.

Nutrition Facts : Calories 422.7, Fat 28.4, SaturatedFat 16.4, Cholesterol 154.7, Sodium 331.6, Carbohydrate 36.9, Fiber 4.3, Sugar 13.2, Protein 13

2 -3 croissants
75 g dark chocolate or 75 g milk chocolate
200 ml light sour cream
2 eggs
3 tablespoons sugar
1 1/2 cups milk
hot chocolate powder

BREAD AND BUTTER PUDDING

Transform a stale loaf into a comforting bread and butter pudding. This traditional British dessert is layered with a rich vanilla custard, dried fruit and lemon zest

Provided by Katy Gilhooly

Categories     Dessert, Treat

Time 1h5m

Number Of Ingredients 10



Bread and butter pudding image

Steps:

  • Heat oven to 180C/160C/gas 4. To make the custard, heat the milk, cream and vanilla pod with its scraped out seeds (if using) together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using.
  • Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.
  • Remove the vanilla pod from the custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.

Nutrition Facts : Calories 566 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein

250ml full-fat milk
300ml double cream
1 vanilla pod, halved and seeds scraped out, or 1 tsp vanilla extract
3 whole large eggs, plus 1 egg yolk
3 tbsp golden caster sugar
8 slices of day-old white crusty bread
50g slightly salted butter, softened plus extra for greasing
75g mix sultanas and currants or other dried fruit
zest ½ lemon
2 tbsp demerara sugar

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