Baking & Desserts
Bread & Butter Pudding
Prep 40 mins. /Cook 40 mins.
serves 6
Easy
Bread & Butter Pudding
Method
- Butter raisin bread, remove crusts and cut each slice in half diagonally. Arrange bread triangles in a lightly buttered 2 litre capacity shallow baking dish, sprinkling sultanas between the layers.
- Whisk eggs, yolks and caster sugar together. Place cream and vanilla in a saucepan and almost bring to the boil. Pour cream over egg mixture and whisk to combine. Strain mixture over bread. Stand for 20 minutes to soak.
- Place baking dish in a large roasting pan and pour boiling water into pan coming halfway up the sides of baking dish. Loosely cover with foil.
- Bake at 180°C for 15 minutes. Remove foil and bake a further 20 minutes or until golden. Brush pudding with hot jam and cook a further 3 minutes before serving. Sift over icing sugar to serve.
More Tips
- Scatter sultanas between bread rather than sprinkling on top of pudding.
- Standing the assembled pudding prior to baking ensures a fluffy and creamy result.
- Pudding can be cooked in 6 x 1 1/2 cup capacity individual oven proof dishes or ramekins.
IN THIS RECIPE
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Which butter should I use to make sweet pastries?
We recommend Chef's Choice - it's higher fat content and creamier finish makes it ideal for sweet pastries.