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
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
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
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
BREAD AND BUTTER PUDDING
Steps:
- Preheat the oven to 325 degrees F.
- In a saucepan over low heat, add the cream, the scraped vanilla bean and the seeds (or extract) and 1/2 cup of sugar. Whisk to combine. Bring the cream to a boil. While the cream is coming to a boil, whisk the yolks and 1/2 cup sugar together until they are a homogeneous mixture. When the cream comes to a boil, remove it from the heat and whisk in 1/3 of the egg yolk mixture, then immediately whisk in the remaining egg mixture. This is called tempering, it allows you to combine hot cream and eggs without making scrambled eggs. It's kinda fun! Reserve this mixture until you are ready to assemble the pudding.
- To assemble the pudding:
- Butter 1 side of the slices of bread and cut them into triangles. Butter an 8 by 8-inch square baking dish and put a layer of bread points, overlapping, in the bottom of the dish. Strain the raisins reserving the whiskey. Sprinkle half of the whiskey soaked raisins on top of the bread layer. Pour half of the cream/egg mixture over the bread and raisins. Repeat this process with the bread and raisins and finally finish with bread. Pour the remaining cream/egg mixture into the dish. Press down gently on the whole thing to compress and really compact the pudding. If all of the cream mixture doesn't fit into the pan, wait 10 to 15 minutes and then try again. The bread may need a little while to absorb all the cream. MMMMM& don't skimp on this step.
- Set the bread pudding dish inside a 9 by 13-inch baking dish or roasting pan and add hot water until it reaches 1/2 to 2/3 of the way up the sides of the pudding dish. Cover the whole thing with aluminum foil and bake in the preheated oven until the custard has set, about 1 hour.
- Remove the pudding from the water bath and let it cool for 10 minutes. Sprinkle the top of the custard with the remaining 1/2 cup sugar in a thin even layer. Put the pudding under the broiler or use a blow torch (This is REALLY fun!) to crystallize the sugar on the top of the pudding. A little bit crusty and burnt and sweeeeeeet! YuuuuuummmY! Serve with the whiskey tea sauce.
- To make the sauce:
- While the pudding is baking, combine all the ingredients and the reserved Irish whiskey in a small saucepan and let steep for 15 minutes. Discard the tea bags and the lemon half. Bring the sauce to a boil and then lower the heat and simmer until the liquid has reduced by half. Taste, the sauce should be very pungent, sweet and spicy (cinnamon and clove--not spicy hot) and a perfect accompaniment to the creamy sweet pudding.
- MMMMMMMMMMMMMMMMM&MMMMMM&.MMM!
BREAD AND BUTTER PUDDING
Provided by Anne Burrell
Categories dessert
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Pudding: In a saucepan over low heat, add the cream, the scraped vanilla bean and the seeds (or extract) and 1/2 cup of sugar. Whisk to combine. Bring the cream to a boil. While the cream is coming to a boil, whisk the yolks and 1/2 cup sugar together until they are a homogeneous mixture. When the cream comes to a boil, remove it from the heat and whisk in 1/3 of the egg yolk mixture, then immediately whisk in the remaining egg mixture. This is called tempering, it allows you to combine hot cream and eggs without making scrambled eggs. It's kinda fun! Reserve this mixture until you are ready to assemble the pudding. Discard the vanilla bean.
- To assemble the pudding: Butter 1 side of the slices of bread and cut them into triangles. Butter an 8 by 8-inch square baking dish and put a layer of bread points, overlapping, in the bottom of the dish. Strain the raisins reserving the whiskey. Sprinkle half of the whiskey soaked raisins on top of the bread layer. Pour half of the cream/egg mixture over the bread and raisins. Repeat this process with the bread and raisins and finally finish with bread. Pour the remaining cream/egg mixture into the dish. Press down gently on the whole thing to compress and really compact the pudding. If all of the cream mixture doesn't fit into the pan, wait 10 to 15 minutes and then try again. The bread may need a little while to absorb all the cream. MMMMM... don't skimp on this step.
- Set the bread pudding dish inside a 9 by 13-inch baking dish or roasting pan and add hot water until it reaches 1/2 to 2/3 of the way up the sides of the pudding dish. Cover the whole thing with aluminum foil and bake in the preheated oven until the custard has set, about 1 hour.
- Remove the pudding from the water bath and let it cool for 10 minutes. Sprinkle the top of the custard with the remaining 1/2 cup sugar in a thin even layer. Put the pudding under the broiler or use a blow torch (This is REALLY fun!) to crystallize the sugar on the top of the pudding. A little bit crusty and burnt and sweeeeeeet! YuuuuuummmY! Serve with the whiskey tea sauce.
- To make the sauce: While the pudding is baking, combine all the ingredients and the reserved Irish whiskey in a small saucepan and let steep for 15 minutes. Discard the tea bags and the lemon half. Bring the sauce to a boil and then lower the heat and simmer until the liquid has reduced by half. Taste, the sauce should be very pungent, sweet and spicy (cinnamon and clove--not spicy hot) and a perfect accompaniment to the creamy sweet pudding.
- MMMMMMMMMMMMMMMMM...MMMMMM....MMM!
BREAD AND BUTTER PUDDING
Make and share this Bread and Butter Pudding recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring milk to boiling point in a small saucepan, DO NOT BOIL (known as 'scalding').
- Blend in cream and vanilla. Whisk eggs and sugar together in a bowl until creamy. Gradually whisk in milk mixture.
- Cut bread into quarters. Layer in a greased shallow casserole dish with sultanas an apples. Pour over milk mixture. Allow to stand for 15 minutes.
- Place casserole dish in a baking dish. Add enough hot water to baking dish to come halfway up the sides of the casserole. Sprinkle pudding with combined sugar, nutmeg and cinnamon.
- Bake at 180°C (350°F) for 40 to 45 minutes or until custard is set and golden. Serve with cream and fruit.
Nutrition Facts : Calories 330.3, Fat 10.5, SaturatedFat 5.3, Cholesterol 130.9, Sodium 285.5, Carbohydrate 52.3, Fiber 2, Sugar 29.7, Protein 8.6
BREAD AND BUTTER PUDDING
This pudding was Princess Diana's all-time favorite, so much so that she once had a royal reporter write that "Darren makes the best bread and butter pudding in the world." Well, I am not sure it is the best in the world-but it's up there! The final texture is a cross between a bread pudding and a crème brûlée.
Provided by CunSwim
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Soak the raisins in the Amaretto, and leave covered with plastic wrap at room temperature 6 to 8 hours or overnight.
- Preheat the oven to 350°F.
- Cut 4 slices of the bread into 1/2-inch dice, and spread the diced bread on the bottom of a casserole dish. Sprinkle the raisins on top of the bread cubes, and pour any remaining liquid over the bread. Cut the remaining 8 slices of bread in half diagonally, and then cut each half slice in half diagonally to create 4 even triangles per slice. Dip the triangles into the butter, and arrange on the top of the raisins, overlapping the triangles slightly. Pour any remaining butter over the top of the bread.
- Whisk the yolks, vanilla paste, and sugar in a large bowl until combined. Bring the milk and cream to a boil in a heavy saucepan over high heat, and pour the hot mix onto the egg yolks, whisking constantly. Pour the warm egg mixture over the bread, making sure all of the bread is coated, and set aside the coated bread for 20 minutes to allow the egg mixture to soak into the bread.
- Place the casserole dish in a roasting tray filled with hot water halfway up the sides of the casserole dish, and bake on the middle rack in the oven for 30 to 45 minutes, or until golden brown on top with the filling just set.
- Remove the dish from the oven and roasting tray, and sprinkle with the extra sugar. Broil or use a crème brûlée torch to caramelize the sugar. Sprinkle with the toasted sliced almonds, and dust with powdered sugar. Cool slightly, and serve warm with a jug of cream and some fresh berries.
Nutrition Facts : Calories 937.5, Fat 68.1, SaturatedFat 36.4, Cholesterol 455.7, Sodium 396.6, Carbohydrate 73.3, Fiber 3.4, Sugar 41.2, Protein 13.5
GARY RHODES'S BREAD & BUTTER PUDDING
I always hated those burnt raisins on top of Bread and Butter Pudding. This is a first class recipe - with no shrivelled and burnt bits of charcoal to spoil the flavour. This is the Rolls-Royce of bread puddings, using lots of eggs and cream. Make it when you have a surplus of eggs - or when you're making a pavlova or meringues!
Provided by Sherrie-pie
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 1.7 (3pint) litre pudding basin with butter.
- First make the custard:.
- Whisk the egg yolks and caster sugar. Split the vanilla pod and place in a pan with the milk and cream. Bring the milk and cream to the simmer, then sieve onto the egg yolks, stirring all the time.
- Then:.
- Arrange the bread in layers in the prepared basin, sprinkling the sultanas and raisins in between layers. Finish with a final layer of bread without any fruit on top as this tends to burn. The warm egg mixture may now be poured over the bread and cooked straightaway or pour the custard over the pudding then leave it to soak for 20 minutes before cooking as it allows the bread to take on a new texture and have the flavours all the way through. So says Gary.
- Preheat the oven to 180C/350F/gas4.
- Put the dish in roasting tray three-quarters filled with warm water and place in the oven. Cook for about 20-30 minutes until it begins to set. We're not aiming for a thick custard here - says Gary.
- When ready, remove from the water bath, sprinkle liberally with caster sugar to cover and glaze under the grill on medium heat, until the sugar dissolves and caramelizes.
Nutrition Facts : Calories 591, Fat 34.5, SaturatedFat 19.4, Cholesterol 316, Sodium 310.2, Carbohydrate 62.2, Fiber 1.4, Sugar 33.9, Protein 9.9
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
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
BREAD & BUTTER PUDDING
First made this when I came to NZ, thought the sound of a 'bread and butter' pudding was ridiculous, silly girl!!!
Provided by Evie3234
Categories Dessert
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Soak sultanas and currants in the rum for 1 hour.
- Preheat oven to 180C degrees.
- Fill a roasting pan with enough hot water to come halfway up the side of the 1 quart baking dish you plan to use for the pudding.
- Place it in the oven.
- Butter the baking dish.
- Butter the bread.
- Cut into triangles and arrange in the dish, alternately with the fruit, until all are used.
- In a bowl, whisk together the eggs and sugar until pale.
- Heat the milk to boiling point and whisk into the egg mixture.
- Add any remaining rum and the vanilla.
- Pour over the bread and let stand for 10 minutes to allow it to soak up the egg custard.
- Place the dish in the roasting pan in the oven and cook for 40-45 minutes, or until the custard is just set.
- If the top browns too quickly, place tin foil over it to prevent burning.
- Serve warm with ice cream or cream.
Nutrition Facts : Calories 872.9, Fat 40.1, SaturatedFat 22.1, Cholesterol 355.3, Sodium 795.3, Carbohydrate 97.1, Fiber 4.2, Sugar 41.2, Protein 23.2
More about "bread butter pudding recipes"
BREAD AND BUTTER PUDDING RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory DessertsServings 4
BREAD AND BUTTER PUDDING RECIPES - BBC FOOD
From bbc.co.uk
BREAD AND BUTTER PUDDING RECIPE | AUSTRALIAN WOMEN'S …
From womensweeklyfood.com.au
BREAD AND BUTTER PUDDING | RECIPETIN EATS
From recipetineats.com
EASY BREAD AND BUTTER PUDDING RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 483Calories 604 per servingCategory Dessert, Breakfast, Brunch
BREAD & BUTTER PUDDING RECIPE - FOOD.COM
From food.com
12 DIFFERENT RECIPES FOR BREAD AND BUTTER PUDDING | PUDDING WITH A ...
From sbs.com.au
CHOCOLATE CHIP BREAD AND BUTTER PUDDING - HEALTHY FOOD GUIDE
From healthyfood.com
CAN YOU FREEZE BREAD AND BUTTER PUDDING? - TEST FOOD KITCHEN
From testfoodkitchen.com
RECIPE(TRIED): BERRY BREAD PUDDING (CROCK POT) - RECIPELINK.COM
From recipelink.com
HOW TO MAKE PERFECT BREAD AND BUTTER PUDDING | FOOD | THE …
From theguardian.com
BREAD & BUTTER PUDDING RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
You'll also love