Bread And Butter Pudding With Dates Recipes

RAISIN DATE BREAD PUDDING

Steps:

• In a large bowl, pour milk over bread. Add sugar, eggs, butter, dates, raisins, vanilla, cinnamon, salt and nutmeg; stir to mix well. Pour into a greased 13x9-in. baking dish. If desired, sprinkle top with additional sugar, cinnamon and nutmeg. Bake at 350° until golden brown and a knife inserted in the center comes out clean, about 55 minutes. If desired, serve warm with whipped cream.

BREAD AND BUTTER PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
• Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with 1/2 of the sugar and all of the currants. Arrange the remaining bread on top, then sprinkle with remaining sugar.
• Beat milk, eggs, and nutmeg together. Pour over the bread and press down firmly to compress the pudding and help the bread absorb the milk mixture.
• Bake in the preheated oven until golden brown and set, about 30 minutes.

BREAD AND BUTTER PUDDING WITH DATES

Steps:

• Preheat the oven to 170C, 325F, Gas mark 3. Grease a 7.5cm/3 inch deep ovenproof dish.
• Remove the crusts from the buttered bread and cut into quarters (triangles or squares).
• Place half in the bottom of the prepared dish sprinkle with the chopped dates then arrange the remaining bread triangles, buttered side up, over the dates.
• In a saucepan, heat the milk to hot but not boiling.
• In a large bowl, mix together the eggs, vanilla and sugar then add the hot milk, stirring well.
• Slowly strain over the bread and fruit, being careful not to dislodge the top layer of bread.
• Leave to stand for 10 minutes.
• Sprinkle with a little extra sugar and grated nutmeg then bake in the oven for 30-40 minutes until the top is browned and crispy.

DATE PANETTONE BREAD AND BUTTER PUDDING

Steps:

• First take out a baking dish (4-cup baking dish) and heavily butter it.
• Then, arrange half of your panettone triangles in the dish overlapping them a bit.
• Scatter 1/2 of your nuts over the panettone and then evenly scatter your chopped dates.
• Then, place another layer of the panettone on top, overlapping them a bit.
• Heat your butter, milk, cream, and vanilla in a small saucepan just until simmering, remove from heat.
• Put the egg, maple syrup and honey in a large bowl and add freshly grated nutmeg.
• Next, whisk in the hot milk, making sure to whisk vigorously so as to keep the egg from cooking.
• At this point you will want to preheat your oven to 400 degrees F.
• Pour your milk-egg mixture over the panettone layers, and lightly press down on the bread so that it is fully submerged in the liquid.
• Leave the panettone pudding aside for about 15-20 minutes to allow everything to soak up nicely.
• Take the rest of your pecans and sprinkle just a bit of water over them (JUST A BIT).
• Toss them in the sugar/cinnamon mixture, and toss them over the pudding.
• Sprinkle the leftover cinnamon sugar mixture evenly over the dish (there wont be much).
• Grate a small amount of nutmeg over as well.
• Bake in your preheated oven for 40-45 minutes until it has risen and has a beautiful golden color.

DATE BREAD AND BUTTER PUDDING WITH EASY BOOZY TOFFEE SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Grease an 8-inch square ovenproof baking dish.
• Butter all bread slices.
• Set aside 4 bread slices and cut remaining 6 in half to make triangles.
• Place the 4 whole slices, buttered sides up, in dish.
• Sprinkle chopped dates over top.
• Arrange bread triangles, buttered sides up, on top to cover dates.
• Heat cream and milk in a saucepan, bringing almost to a boil.
• Meanwhile, whisk eggs, sugar and vanilla in a heatproof bowl, then pour the hot milk/cream combo on top, whisking as you go, to make a custard.
• Pour over bread and let soak for 20 minutes.
• Sprinkle brown sugar over bread.
• Place baking dish in a large roasting pan and carefully pour enough hot water into roasting pan to come halfway up side of dish.
• Bake 50-60 minutes or until golden and center is just set.
• For toffee sauce:.
• Place butter, sugar and cream in a saucepan and bring to a boil, stirring throughout.
• Boil 4 minutes or until sauce has thickened.
• Remove pan from heat, let cool 1 minute, then add brandy and sherry.
• Makes 1 3/4 cups sauce.
• Serve bread with toffee sauce and whipped cream.
• Note: Bread pudding can be made a day ahead, then reheated for about 10 minutes in a 350 degree oven until hot in center.

BREAD AND BUTTER PUDDING

Steps:

• Bring milk to boiling point in a small saucepan, DO NOT BOIL (known as 'scalding').
• Blend in cream and vanilla. Whisk eggs and sugar together in a bowl until creamy. Gradually whisk in milk mixture.
• Cut bread into quarters. Layer in a greased shallow casserole dish with sultanas an apples. Pour over milk mixture. Allow to stand for 15 minutes.
• Place casserole dish in a baking dish. Add enough hot water to baking dish to come halfway up the sides of the casserole. Sprinkle pudding with combined sugar, nutmeg and cinnamon.
• Bake at 180°C (350°F) for 40 to 45 minutes or until custard is set and golden. Serve with cream and fruit.

OLD FASHIONED DATE PUDDING

Steps:

• In a saucepan, bring 1 cup brown sugar and water to a boil. Cook and stir for 3 minutes. Remove from the heat and add butter; set aside. In a bowl, combine the flour, baking powder, salt and remaining brown sugar. Stir in milk until smooth. add dates and walnuts., Pour hot brown sugar syrup into an 8-in. square baking dish. Spoon batter over syrup. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center of cake topping comes out clean. Serve warm with whipped cream.