BREAD AND BUTTER PUDDING
An old-fashioned English bread and butter pudding that goes easy on the wallet. Day-old bread works best in this recipe. Each serving provides 408 kcal, 12.5g protein, 44g carbohydrates (of which 20g sugars), 20g fat (of which 11g saturates), 2g fibre and 0.9g salt.
Provided by BBC Food
Categories Desserts
Yield Serves 4
Number Of Ingredients 10
Steps:
- Grease an ovenproof dish, about 23x28cm/9x11in in size, with butter. 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 saucepan over a low heat to scalding point. Do not 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, sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
- Preheat the oven to 180C/160C Fan/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. Serve with extra custard, if desired.
Nutrition Facts : Calories 408kcal, Carbohydrate 44g, Fat 20g, Fiber 2g, Protein 12.5g, SaturatedFat 11g, Sugar 20g
RAISIN TOAST BREAD AND BUTTER PUDDING
This is something I made up so that I could use some leftover frozen custard I wanted to get rid of. Luckily I was inspired and it worked really well and the family loved it. I actually had banana custard in my recipe but have listed vanilla custard as it is easier to find though you could add banana essence to vanilla custard and a little yellow colouring if you like.Feel free to tinker with the recipe so that it suits the contents of your fridge.
Provided by joanna_giselle
Categories Dessert
Time 1h
Yield 1 20 x 30cm dish, 8 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven (fan-forced) to 160 degrees Celsius.
- In a large bowl, add custard, cream, eggs and vanilla essence and whisk until combined. It should be a fairly thick cream.
- Take each slice of raisin bread and spread it with butter to the edges of the bread. Then cut into half diagonally and arrange into overlapping triangles in a 20 x 30 cm baking dish. Depending on how thick your bread is, you may need more slices to fill up the dish.
- Scatter the raspberries and chocolate chunks evenly over the bread making sure they go between the slices as well.
- Gently pour the custard-egg-cream mixture over the bread so that it fully covers the bread but the tops of the triangles are sticking up.
- Carefully place into pre-heated oven and bake for around 45 minutes. It should have set but still have a little wobble to it. Allow it cool to room temperature and serve.
Nutrition Facts : Calories 243.1, Fat 24, SaturatedFat 14.4, Cholesterol 120.4, Sodium 91.4, Carbohydrate 6.7, Fiber 3.1, Sugar 1, Protein 4.9
BREAD AND BUTTER PUDDING
This divine dessert is a great way to use up leftover French bread.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Butter 1 1/2-quart casserole. Spread one side of each slice bread with butter. Layer bread slices, buttered sides up, in casserole; sprinkle with cinnamon. Beat eggs slightly in medium bowl; mix in granulated sugar, vanilla and salt. Stir in milk; pour over bread.
- Place casserole in pan of very hot water (1 inch deep). Cover casserole loosely with aluminum foil. Bake 20 minutes; remove foil. Continue baking 35 to 40 minutes longer or until knife inserted 1 inch from edge of casserole comes out clean. (Cover with foil if top gets too brown.)
- Remove casserole from hot water. Sprinkle with powdered sugar. Serve warm. Store covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 33 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg
TOASTED BREAD-AND-BUTTER PUDDING
Categories Milk/Cream Dessert Bake Kid-Friendly Winter Shavuot Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Butter both sides of bread slices and arrange in 1 layer on a large baking sheet. Bake in middle of oven, turning over once, until lightly toasted, 15 to 20 minutes. Transfer to a rack to cool.
- Whisk together half-and-half, eggs, sugar, vanilla, and salt until sugar is dissolved. Halve toasted bread slices diagonally and arrange triangles in rows, overlapping slightly, in a buttered 3-quart shallow baking dish.
- Pour custard evenly over toast and let stand 15 minutes.
- Bake pudding in a hot water bath until custard is set 2 to 3 inches from edges but still trembles in center, 50 to 60 minutes. (Custard will continue to set as it cools.) Serve warm.
BREAD AND BUTTER PUDDING FRENCH TOAST SANDWICHES
Yes really! This is a pan-fried version of bread and butter pudding, made in the method of a French toast sandwich! A wonderful recipe, which is just the ticket for a lazy weekend breakfast or brunch, OR as a mid-week quick and easy dessert. Although it is not necessary to stamp out the rounds of bread, it DOES look so much nicer - you can use the excess bread to make breadcrumbs for baking, I never seem to have enough! I have also made this recipe with sliced brioche, now that is TOTALLY delicious, especially when served as a dessert with jam, whipped cream or even custard! You can "lighten" this recipe very easily by using low fat cream, low fat spread and fat free milk, then spray the pan with low-fat cooking spray.
Provided by French Tart
Categories Breakfast
Time 10m
Yield 8 Bread and Butter French Toast Sandwiches, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut out an 8cm (3") circle from each slice of bread and lightly spread with butter. Divide the dried fruit between 8 bread discs and sandwich with the remaining discs, buttered sides together. Press together well.
- Beat the eggs, cream, milk and vanilla together in a shallow bowl.
- Clarify the rest of the butter, by melting and pouring off the buttery liquid into a large non-stick frying pan, leaving the white solids behind. Put the frying pan over a medium heat.
- Dip the fruit 'sandwiches' into the egg mixture until well-soaked and evenly coated. Fry the sandwiches for 2 minutes on each side until golden. Drain on kitchen paper, then dip in the caster sugar and sprinkle with cinnamon.
- Serve immediately.
Nutrition Facts : Calories 811.1, Fat 47.5, SaturatedFat 27.1, Cholesterol 307.2, Sodium 957.2, Carbohydrate 82.5, Fiber 4.3, Sugar 19.2, Protein 16.1
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