how do you make bread and butter pudding?

Answer 1

INGREDIENTS
10 slices bread
1 1/4 cups milk
1/4 cup butter, melted
1/3 cup brown sugar
2 teaspoons mixed spice
1 egg, beaten
1 cup chopped dried mixed fruit
1 1/2 teaspoons grated orange zest
1/2 teaspoon freshly grated nutmeg
DIRECTIONS
Cut the crusts from the bread, tear bread into pieces, place in a bowl and cover with milk. Let rest 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Butter a 1 1/2 quart baking dish.
Beat melted butter, sugar, mixed spice and egg together until smooth. Beat together with soaked bread and milk. Stir in dried fruit and orange zest. Pour into prepared dish and sprinkle with nutmeg.
Bake in preheated oven 75 minutes, until set.

Answer 2

Jacques Pepin's wonderful recipe:

Bread and Butter Pudding
(Pouding Brésilien)

(Serves 6 to 8)

1/2 cup mixed candied fruit
1/4 cup good kirsch
1/2 cup seedless dark raisins
10 thin (about 1/4 inch thick) slices French bread
3 tablespoons soft sweet butter
1 quart milk
1 cup heavy cream
5 eggs
4 extra egg yolks
1 cup sugar
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar

Preheat the oven to 375-degree. Combine the candied fruit and kirsch and set aside. Cover the raisins with boiling water, let stand 5 minutes, then drain and set aside. Generously butter 1 side of each slice of French bread and set aside.

Bring the milk to a boil. Mix the eggs, extra egg yolks, sugar, and vanilla together with a whip until well combined. Add the cold cream to the milk and mix. Combine the egg mixture with the milk and cream until well homogenized. Strain through a fine sieve. Butter a 2-quart baking dish. Put the candied fruit and-kirsch mixture in the bottom of the dish. Place the raisins and the bread, buttered side up, on top of the fruit.

Place the baking dish in a large pan and pour boiling water around it. Bake 35 to 40 minutes, or until set. Sprinkle with confectioners' sugar and glaze under the broiler for approximately I minute, or until golden. Cool off to room temperature. The pudding may be served with a Sabayon.

Answer 3

8 slices of bread
150 grams of sultana and raisins (75g +75[each])
1/2 jar of jam (strawberry or raspberry)
200 g butter/ spread
250 mls milk
2/3 eggs
sugar (to sprinkle on top)
serving suggestion
serve with cream or custard for best flavour
Serves about four portions.
Preheat oven to about 180 C (350 F).

Then, whilst you wait for it to heat you SHOULD have enough time to do the rest.

Get a suitable cooking dish [personally I used a 30x30 (cm) smear some butter on the bottom (and sides) of the dish.

Take four slices of (preferably semi stale, although it ultimately makes little difference) bread, and butter each on both sides; place them in the dish.

Now, add your Raisins and sultanas, simply sprinkling them on top of the bread. Once you have spread the raisins and sultanas evenly over the bread, spread half a jar of (strawberry or raspberry) jam over the raisins and bread so that the jam absorbs the fuit and keeps it in a sort of stasis.

Next, take the other 4 pieces of bread and butter them (on both sides. Place the bread on top of the jam, raisins, etc. and then cut the four sandwich-like portions into halves or even quarters so that you will have smaller pieces.

Put milk into a mixing bowl and whisk in the eggs. When this becomes an almost-cream like coulour (or just white with yellow parts), pour the mixture on top of the bread.

Sprinkle a small amount of sugar (optionally) and bake in the oven for about 45 mins.

Best I ever had!!!

Answer 4

BREAD & BUTTER PUDDING

½ loaf Bread Spread with marg and jam
2oz Sultanas
1 Egg
1 pint Milk
2oz Sugar

Preheat oven to 400c
Cut the crusts off the bread and cut into half (triangles)
Place in a casserole dish
Beat the egg, milk and sugar
Pour over bread and bake at 400c for 45 mins

Answer 5

Bread and butter pudding
Preparation time: 10
Cooking time: 30
Ready In: 45
Servings: 8

Ingredients:

56g (2oz) unsalted butter
12 medium-thick slices of softened white bread (without the crusts)
8 egg yolks
170g (6oz) caster sugar
a couple of drops of vanilla essence
300ml (10fl oz) milk
300ml (10fl oz) double cream
28g (1oz) sultanas
28g (1oz) raisins


Method:

Pre-heat oven to 175/180C, 350F or gas mark 4
Butter a 3-pint (1.7 litre) shallow dish.
Spread bread with butter and cut each slice into 4 triangles.

For the custard

Whisk egg yolks, caster sugar and essence in a bowl.
Put the milk and cream into a pan, simmer and then stir into the egg yolks.
Layer one third of the bread in the bottom of the dish. Sprinkle with half the sultanas and raisins. Repeat once more and then finish with a final layer of bread. Do not add any fruit to this layer as it tends to burn if it is on top of the pudding.
Pour the warm egg custard over the bread and bake straight away.
Place the dish in a roasting tray, three quarters filled with warm water and bake in the oven for 20-30 mins.
Pre-heat grill to medium. Remove the dish from the roasting tray and sprinkle with caster sugar. Slide under the grill until nicely glazed.

Answer 6

Slices of buttered bread, sprinklings of sultanas. Season with cinnamon and or nutmeg, make a custard from egg yolks, sugar, a vanilla pod and milk (or use Bird's Custard powder) and pop in the oven. If you use Custard powder it'll take about 15 minutes, but finish off under the grill to get it nice and brown. Otherwise about 1 hr. and you might still need to brown it off under the grill. If you want to be fancy you can use brioche. Otherwise, it's a good way to use up day old bread - even pre-sliced bread. Additions might be a few slices of apple and a dash of Calvados.

Answer 7

when i make bread and butter pudding to make it different i use brioche instead of bread, no need to butter it as it is very buttery anyway,i use saltanas not currents and then make a custard with 3/4 cream to 1/4 milk and use only a fresh vanilla pod not essence it make a big difference.

Answer 8

Try the following

Rich Bread and Butter Pudding
8 slices bread (from a small loaf)
approximately 2 oz (50 g) butter
½ oz (10 g) candied lemon or orange peel, finely chopped
2 oz (50 g) currants
10 fl oz (275 ml) milk
2½ fl oz (60 ml) double cream
2 oz (50 g) caster sugar
grated zest ½ small lemon
3 eggs
freshly grated nutmeg
Pre-heat the oven to gas mark 4, 350°F (180°C).

Butter the bread and cut each slice of buttered bread in half – leaving the crusts on. Now arrange one layer of buttered bread over the base of the baking dish, sprinkle the candied peel and half the currants over, then cover with another layer of the bread slices and the remainder of the currants.

Next, in a glass measuring jug, measure out the milk and add the double cream. Stir in the caster sugar and lemon zest, then whisk the eggs, first on their own in a small basin and then into the milk mixture. Pour the whole lot over the bread, sprinkle over some freshly grated nutmeg, and bake in the oven for 30-40 minutes. Serve warm

or Bread and butter pudding
For the bread and butter pudding
1 free-range egg yolk
100ml/3½fl oz double cream
butter, for greasing
100g/3½oz sliced white bread, crusts removed, cut into triangles
icing sugar, for dusting
For the toffee sauce
4 tbsp butter
4 tbsp soft brown sugar
50ml/2fl oz double cream

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Make the bread and butter pudding. In a bowl mix the egg yolk with the cream, then layer a greased ovenproof dish with the bread. Pour over the egg mixture.
3. For the toffee sauce, heat the butter and sugar together in a pan for 4 minutes or until golden. Add the cream and take off the heat.
4. Pour this mixture over the pudding, then place into the oven for 8 minutes.
5. Serve the bread and butter pudding on a plate with a dusting of icing sugar.

or Bread and butter pudding
For the custard
100ml/3½fl oz ready-made egg custard
50ml/2fl oz milk
50ml/2fl oz double cream
For the pudding
100g/3½oz unsalted butter, melted
2 tbsp brown sugar
1 tbsp mixed spice
8 thick slices brioche, cut into triangles
50g/2oz sultanas
2 thin slices orange, to garnish

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the custard, place the fresh custard, milk and cream into a large bowl and mix well.
3. Melt the butter in a pan over a medium heat. Add the sugar and mixed spice and cook for two minutes.
4. Dip the brioche slices into the spiced butter to coat both sides, then arrange the slices in layers in an ovenproof dish.
5. Sprinkle with the sultanas and pour over the custard mixture and place in the oven to bake for 8-10 minutes.
6. To serve, spoon some of the pudding into a bowl and garnish with the orange slices.

or Bread and butter pudding
4 slices of cinnamon bread, cut into rounds
handful of pecan nuts
½ pint milk
150ml/5¼fl oz double cream
1 vanilla pod, split and seeds scraped out
3 egg yolks
3 eggs
30g/1oz caster sugar
icing sugar, to dust

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Arrange the cinnamon bread rounds into an ovenproof dish and sprinkle the pecan nuts over.
3. To make the custard, heat the milk, cream and vanilla seeds in a pan but do not allow to boil.
4. Whisk the egg yolks, eggs and sugar in a large bowl until pale and fluffy. Gradually, pour the milk over the egg mixture, whisking continuously.
5. Return the custard mixture to the pan and stir until thickened.
6. Pour the custard over the bread in the dish. Dust with icing sugar and bake in the oven for 6-8 minutes, or until golden brown. Serve.

Answer 9

Do a search for Delia Smith recipes.

Answer 10

Dont now buy a ready made from a superstore cheaper