Monday, 12 September 2011
Old Fashioned Bread and Butter Pudding
Now I suspect that for most this is a distant memory of Sunday desserts. I make it for more practical reasons, it's usually because a bread recipe hasn't worked out to my satisfaction or I suddenly find that fruit loaf I really meant to eat last week! In this recipe I used leftover sliced fruit loaf (pictured below)straight from my freezer and dunked everything on top leaving it to defrost/soak while the oven heated.
2 Free-range eggs
2 tbsp Caster sugar
½ tsp Vanilla extract
500g White or brown bread, croissants, brioche or panettone
Large handful raisins, soaked in a liqueur of your choice (I used Sherry)
Preheat the oven to 180C/350F/Gas 4. Mix the eggs, sugar, milk, cream and vanilla extract together in a small bowl.
Slice the bread of your choice, toast and butter it and arrange in overlapping slices in the bottom of an ovenproof dish, leaving some edges sticking out at the top so that they crisp up.
Scatter the soaked raisins over the top and then pour in the egg mixture. Bake for 30 minutes in the preheated oven and serve warm with cream or custard.