Toasted Bread And Butter Pudding Recipes

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RAISIN TOAST BREAD AND BUTTER PUDDING



Raisin Toast Bread and Butter Pudding image

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

8 thick slices raisin bread (I used 1cm thick cafe style)
250 ml full fat cream
2 cups vanilla custard
3 eggs
1 teaspoon vanilla essence
125 g fresh raspberries
100 g dark chocolate (roughly cut into small chunks)
4 tablespoons butter

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 & BUTTER PUDDING TOAST



Bread & butter pudding toast image

Turn a classic comfort food pudding into a modern sharing dessert with Tommy Banks' take on bread and butter pudding. Serve with whipped crème fraîche

Provided by Tommy Banks

Categories     Dessert

Time 45m

Number Of Ingredients 7

400g brioche loaf
3 eggs
120g whole milk
75ml Irish cream liqueur
100g unsalted butter
100g golden caster sugar
250g crème fraîche

Steps:

  • Use a bread knife to remove the crusts and square up the brioche loaf. Cut the loaf into 3cm slices, then cut each slice into three rectangular fingers. Whisk together the eggs, milk and Irish cream liqueur in a shallow dish. Put the brioche fingers in the egg mixture and leave for about 5 seconds on each side until they are soaked but still holding their shape.
  • Put a large frying pan on a medium heat, add the butter and heat until sizzling. Add the brioche fingers to the pan and slowly cook on a medium-high heat, turning so all sides are an even, golden brown. Remove the toast from the pan and toss in the sugar, then transfer them to a baking tray or rack. Use a blowtorch to caramelise the sugar on all sides or, if you don't have a blowtorch, grill on each side for 1 min, or until the sugar has melted. Leave the brioche to cool and the sugar crust to harden.
  • Tip the crème fraîche into a bowl and whisk until it thickens and forms soft peaks - initially it will loosen but continue to whisk. Serve a big pile of the toast in the middle of the table with the crème fraîche for dipping into or spreading over.

Nutrition Facts : Calories 943 calories, Fat 63 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium

BREAD AND BUTTER PUDDING FRENCH TOAST SANDWICHES



Bread and Butter Pudding French Toast Sandwiches image

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

16 slices medium white bread
125 g butter, softened
100 g mixed dried fruit
4 medium eggs
150 ml double cream
150 ml 1% low-fat milk
3 drops vanilla extract
50 g caster sugar
cinnamon

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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