Bread Butter Pudding Recipe Mary Berry Recipes

BRIOCHE BREAD AND BUTTER PUDDING

Steps:

• 1. You will need a 28cm (11in) wide-based round ovenproof dish, and a roasting tin large enough to place it in. 2. Cut the brioche loaf into 1.5cm (⅝in) slices and brush each slice with melted butter on both sides. Arrange the slices in a spiral in the buttered dish and scatter over the sultanas. 3. To make the custard, place all the ingredients in a large bowl and whisk together by hand until well mixed. Pour the custard over the brioche in the dish and gently press the exposed bread crusts down into the liquid. Sprinkle with the demerara sugar and leave to stand for about 30 minutes (see tip). While the pudding is standing, preheat the oven to 180°C/160°C fan/Gas 4 and grease the dish with a little butter. 4. Half-fill the roasting tin with boiling water, and place the ovenproof dish in this. Bake in the oven for about 40 minutes until golden on top and puffed up. The layers will shrink down a little on cooling. Serve warm with cream.

MARY BERRY'S BREAD AND BUTTER PUDDING

Steps:

• You will need an ovenproof dish about 2½-3 pint/1.4-1.7 litres volume (18 x 23 x 5 cm/7 x 9 x 2 in).
• Preheat the oven to 180C/350F/Gas 4 and use some of the melted butter to grease the dish.
• Combine the dried fruit, sugar, lemon zest and spice together in a bowl and toss to mix well.
• Cut each bread slice into three strips. Take sufficient slices to cover the base of the dish and dip one side of each one in melted butter. Lay them in the dish, buttered-side down. Sprinkle with half the dried fruit mixture. Repeat the layering, laying the bread strips buttered-side up. Lay the third and final layer of bread strips on top, buttered-side up.
• For the custard, beat together the eggs, cream and milk in a bowl and pour it over the pudding. Sprinkle with demerara sugar, and then leave to stand for about one hour if time allows.
• Bake for about 30-40 minutes, or until the top is golden-brown and crisp and the pudding slightly puffed up. Serve hot, or there are some who insist that it is delicious cold!

GARY RHODES'S BREAD & BUTTER PUDDING

Steps:

• Grease a 1.7 (3pint) litre pudding basin with butter.
• First make the custard:.
• Whisk the egg yolks and caster sugar. Split the vanilla pod and place in a pan with the milk and cream. Bring the milk and cream to the simmer, then sieve onto the egg yolks, stirring all the time.
• Then:.
• Arrange the bread in layers in the prepared basin, sprinkling the sultanas and raisins in between layers. Finish with a final layer of bread without any fruit on top as this tends to burn. The warm egg mixture may now be poured over the bread and cooked straightaway or pour the custard over the pudding then leave it to soak for 20 minutes before cooking as it allows the bread to take on a new texture and have the flavours all the way through. So says Gary.
• Preheat the oven to 180C/350F/gas4.
• Put the dish in roasting tray three-quarters filled with warm water and place in the oven. Cook for about 20-30 minutes until it begins to set. We're not aiming for a thick custard here - says Gary.
• When ready, remove from the water bath, sprinkle liberally with caster sugar to cover and glaze under the grill on medium heat, until the sugar dissolves and caramelizes.