Recipe Git v1
Bread and Butter Pudding
British Dessert recipe supplied by TheMealDB.
Source: Original recipe source via TheMealDB (https://cooking.nytimes.com/recipes/1018529-coq-au-vin)
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 52792.
Provider record: https://www.themealdb.com/meal/52792-bread-and-butter-pudding-recipe
License: TheMealDB API Terms (https://www.themealdb.com/terms_of_use.php) · Recipe data and artwork supplied by TheMealDB.
Video
YouTube: https://www.youtube.com/watch?v=Vz5W1-BmOE4
Ingredients
- 25g/1oz butter
- 8 thin slices bread
- 50g/2oz sultanas
- 2 tsp cinnamon
- 350ml/12fl milk
- 50ml/2fl oz double cream
- 2 free-range eggs
- 25g/1oz sugar
- grated, to taste nutmeg
Directions
- Grease a 1 litre/2 pint pie dish with butter. Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside. Gently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl. Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes. Preheat the oven to 180C/355F/Gas 4. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.