Bread and Butter Pudding Recipe
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- 10 thick slices of bread
- 3 eggs
- 3 cups full cream milk
- ½ cup caster sugar
- 1 tsp vanilla extract
- butter for spreading and greasing
extra sugar for sprinkling (I like using coarse grain sugar for sprinkling)
crème anglaise for serving
How to make Bread and Butter Pudding
I LOVE bread and butter pudding. It might just be one of my favourite desserts. It's luxuriously rich on its own, but ridiculously awesome served with a generous glug of (homemade) vanilla custard. This is a recipe I tweaked and adjusted to my tastes - it's lovely and crisp on the top but gooey in the middle. Perfect with a steaming cuppa tea. (Serves 6, or 4 greedy people)
- Preheat your oven to 160°C, and grease an ovenproof (4 cup capacity) baking dish well.
- Spread both sides of your bread with butter and arrange them in your baking dish. Mine is rather shallow, so I sliced half the bread diagonally into big triangles, and the other half I quartered into smaller triangles and arranged them alternately.
- In a large bowl, whisk together the eggs, milk, sugar and vanilla extract until well combined and a little frothy. Pour this over the bread in the baking dish and allow it to stand for 3 minutes.
- Place the baking dish in a baking tray, sprinkle generously with sugar. Pour hot water into the tray so it comes up to about halfway up the sides of the baking dish, and bake for 1 hour and 5 minutes. The pudding is done when the top is golden brown and crispy, but it gives a little wobble when you give the dish a shake.
- Let it stand for 5 minutes, then serve warm with vanilla custard.