Hello,

I've never made bread and butter pudding before and only just tried it for the first time last week . It's very good! Does anyone have a favourite recipe? secret tips? Please share! Thank you.

and here was me wondering what i could make to eat later

I love bread and butter pudding , if youve only tried it with raisins try and get some dried banana or some of the dried tropical fruit flakes and use those (mmmmmm)

hmmm ... hungry now

I like the Gary Rhodes recipe best so here it is

Serves 6-8

Preheat the oven to 180ºC/350ºF/Gas Mark 4.

Butter the bread. Split the vanilla pod and place in a saucepan with the cream and milk and bring to the boil. While it is heating, whisk together the egg yolks and caster sugar in a bowl. Allow the cream mix to cool a little, then strain it on to the egg yolks, stirring all the time. You now have the custard. Cut the bread into triangular quarters or halves, and arrange in the dish in three layers, sprinkling the fruit between two layers and leaving the top clear. Now pour over the warm custard, tightly pressing the bread to help it soak in, and leave it to stand for at least 20-30 minutes before cooking to ensure that the bread absorbs all the custard.

The pudding can be prepared to this stage several hours in advance and cooked when needed. Place the dish in a roasting tray three-quarters filled with warm water and bake for 20-30 minutes until the pudding begins to set. Don't overcook it or the custard will scramble. Remove the pudding from the water bath, sprinkle it liberally with caster sugar and glaze under the grill on a medium heat or with a gas gun to a crunchy golden finish. When glazing, the sugar dissolves and caramelises, and you may find that the corners of the bread begin to burn. This helps the flavour, giving a bittersweet taste that mellows when it is eaten with the rich custard, which seeps out of the wonderful bread sponge when you cut into it. Sweet Dreams come true

"use those"? how?!

:scared:

I think I'll just go back to the pub!

OK, let me clarify. I've never made custard before in my life - I need measurements people!

I think you should go to www.allrecipes.com

There are several bread pudding recipes in there and a few are similar to mine.

I am in the office and don't have the exact measurements with me but you lightly toast the bread if it is not stale, butter it and then layer it in a pan with raisins, nutmeg, cinnamon, milk, etc. and bake until the knife comes out clean. Serve warm and with whipped cream or vanilla ice cream.

It is not called bread and butter pudding, just bread pudding ;-)

I got my recipe original from a cookbook by Reader's Digest of 1/2 hour meals for the Woman on the Go.

The way i usually do it is

large bowl
2 eggs
bread (depends on the container)
butter
fruit (of some description preferably dried)
caster sugar
cinnamon

butter and triangle bread , get large bowl and grease with butter , arrange triangles of bread in the bowl ... start layering in fruit and bread till the bowl is full

mix milk (some ... half a pint and maybe a lil more to taste) with eggs and caster sugar (personal preference thing but i usually use 2 teaspoons) and pour over bread ... slap one last slice of bread on the top for good measure , sprinkle with sugar , add in a lil more milk ... i usually jam a plate on top of the bowl to pack it all down for a bit first

slap in oven at gas mark 4 for about 30 minutes ... and thassit!

i never got the hang of cups and measuring so i just wing it ... once you've made two or three you will have reached your evolutionary peak for bread and butter pudding construction

custard isnt half as nice as eating these bad boys with ice cream!

I make one with a slight twist. Dried apricots (cut up) instead of raisins and then as well as buttering the bread I put some apricot jam on too.

seems u can make it any way u like....try brioche soaked in cointreau, eggs, milk castor sugar, finished with luxury white chocolate...pure lush
oh and i forgot the healthy bit...sultanas (juicier)
Oh and cream goes in there somewhere...just make it up

Soak the dried fruit in Armoretto first, wonderful!
Red Rabbit

Delia's Chocolate bread and Butter pudding-


9 slices, each 1/4 inch (5 mm) thick, good-quality white bread, 1 day old, taken from a large loaf
5 oz (150 g) dark chocolate (75 per cent cocoa solids)
3 oz (75 g) butter
15 fl oz (425 ml) whipping cream
4 tablespoons dark rum
4 oz (110 g) caster sugar
good pinch cinnamon
3 large eggs
To serve:
double cream, well chilled
* Click on an ingredient to find out more
You will also need a shallow ovenproof dish 7 x 9 inches (18 x 23 cm) base x 2 inches (5 cm) deep, lightly buttered.
Begin by removing the crusts from the slices of bread, which should leave you with 9 pieces about 4 inches (10 cm) square. So now cut each slice into 4 triangles. Next, place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter and chocolate have melted and the sugar has completely dissolved. Next, remove the bowl from the heat and give it a really good stir to amalgamate all the ingredients.




Now in a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together.

Then spoon about a 1/2 inch (1 cm) layer of the chocolate mixture into the base of the dish and arrange half the bread triangles over the chocolate in overlapping rows. Now, pour half the remaining chocolate mixture all over the bread as evenly as possible, then arrange the rest of the triangles over that, finishing off with a layer of chocolate. Use a fork to press the bread gently down so that it gets covered very evenly with the liquid as it cools.

Cover the dish with clingfilm and allow to stand at room temperature for 2 hours before transferring it to the fridge for a minimum of 24 (but preferably 48) hours before cooking. When you're ready to cook the pudding, pre-heat the oven to gas mark 4, 350°F (180°C). Remove the clingfilm and bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy. Leave it to stand for 10 minutes before serving with well-chilled double cream poured over.

Yum!

So basically... butter some bread, put it in a dish and throw in some raisins, cream, eggs, sugar and a whole lotta booze!

Got it!

--- I'll try to remember to take of picture of it, so you can see the results of your instructions.

Hi

Very simple

Always use 4 eggs ( whole) to every pint of milk you use,
Always butter your bread, try marmalade on it is well really good


Mix the eggs and milk together 1pt + 4 eggs add 2 drops of vanilla or have a pod if you are feeling flush, leave to stand for 20 mins.

Butter your bread ( brown or white up to you) lay the bread on to an oven proof dish , sprinkle with sultana's and a little sprinkle of suguar ( cane is best)
repeat until the dish is full pour over the milk VERY IMPORANT LEAVE TO STAND FOR AT LEAST 30 MINS BEOFRE YOU START TO BAKE. if after the 30 mins it needs topping up do so , cook for 40-50 on 200 on a low oven, should be springie to the touch when cooked.

enjoy

if in doubt, go with Delia.

never fails.

seeing as you have LOADS of pudding recipes now...

... is Recipe Source.

http://www.recipesource.com

They have a search function, and thousands of recipes, but they also categorise into meals (brekkie, snack, dinner etc), and country.

Canadian recipes (yum!)

recipes for poutine, all butter tarts, jellied moose nose (seriously! - recipe calls for a jaw bone of a moose!) and well... fried beaver tail!! :scared:

.... I think I'll stick to poutine and butter tarts.



Wendy

( 35 more sleeps!!! )