BREAD AND BUTTER PUDDING
Bread and Butter Pudding is a favourite in my house. It is a very old fashioned dessert and very comforting on these cold winter nights. I was given a couple of Panettones for Christmas and was wondering what to do with them, so decided that Panettone would make a delicious bread to use in the pudding. In the past I have used Brioche which works very well, or just plain white bread also works and is what would have been used by my Grandmother and Mother when they made it.
I have been making it for so long that I do not use measurements, so this is a rough guide in terms of quantities of ingredients. To be honest I find it does not have to be exact, just make sure your custard mixture is not too milky or it will have trouble setting.
I made a large one as I wanted to use up the bread and also it keeps well and is good the next day, either cold or heated up.
I have never made it with non dairy milk, but I do not see why you couldn’t although as you are using butter if you are strictly dairy free then you will not be making this anyway!!
I only add a little sugar to the Custard mixture as the Jam is sweet as is the Panettone or Brioche bread (if you are using that). You can leave out the Jam, but I think it makes it tastier to add it in.
- 6 eggs
- Caster Sugar – approx 2 tablespoons
- Vanilla Extract – approx 2 teaspoons
- Milk – approx 750 mls
- Sliced Bread – 1/3rd large panettone
- Apricot Jam
Preheat your oven to 150 degrees.
Butter the sliced Bread and also spread with Apricot Jam.
Layer the Buttered and Jammed Bread into your oven proof dish.
Put the Eggs, Milk, Sugar and Vanilla Essence into a bowl and using an electric or hand held beater whizz up really well.
Pour the Egg mixture over the Bread and push it down into the Egg mixture so it is able to soak up some of the mixture.
Place into the middle of the oven for approximately 1 hour until the Egg mixture is cooked. It will be puffed up and looking delicious.