Bread and butter form the 2 basic ingredients for over 60% of dishes all over the world. These are used to prepare sandwiches, eaten as plain bread and butter, or served as a side dish to most main dishes. Bread and butter are also one of the favorites of youngsters. You can turn a straightforward bread pudding recipe into an extraordinary and tasty pudding by following the below bread and butter pudding recipe easy steps.
What you will need:
- One (1) cup of raisins, currants and sultanas (mixed, in equal proportions)
- One cup of full-cream milk
- 1 1/2 teaspoons of vanilla essence
- Zest of half a lemon
- Third of a cup of butter
- Eight slices of day-old bread (of your choosing) cut in triangles (you can remove the crusts of the bread if you like)
- Three (3) eggs
- Two tablespoons of castor sugar
- Third (1/3) of a cup of double cream
- One teaspoon of demerara sugar
- Grated nutmeg (according to taste)
Preparation:
- Lightly toast the bread on either side and allow it to cool. You can do this process beforehand, but ensure that you store the bread in an airtight container.
- Preheat the oven to 180C.
- In a frying pan, heat the milk and vanilla essence then set aside to cool.
- Beat the eggs in a large mixing bowl, add the castor sugar to it, and beat a little more.
- Pour in the milk and vanilla mixture and add the double cream to the mix. Mix well to incorporate all the ingredients. Add in the lemon zest.
- In a baking dish, lay out half (1/2) the bread triangles on the bottom.
- Pour half the egg mix on the bread and sprinkle some of the raisins, currants and sultanas over the top.
- Let the bread mix soak in the liquid for twenty minutes.
- Place the remaining bread triangles over the top and pour the rest of the mix on top. Sprinkle the remaining raisins, currants and sultanas on top.
- Drizzle the butter, demerara sugar and nutmeg on last.
- Bake in the pre-heated oven for thirty-five (35) to forty (40) minutes 'til the tops are golden brown in color.
- Remove from the oven and cool for 10 minutes before serving.
Serving suggestion:
- Warm some of your favorite jam in a microwave and use a pastry brush to spread a light layer of the jam on top of the pudding then bake in the oven for a few minutes before serving.
- Put a small piece of the pudding on a plate and add some fresh cream and fruit on the side to serve.
What you will need:
- One (1) cup of raisins, currants and sultanas (mixed, in equal proportions)
- One cup of full-cream milk
- 1 1/2 teaspoons of vanilla essence
- Zest of half a lemon
- Third of a cup of butter
- Eight slices of day-old bread (of your choosing) cut in triangles (you can remove the crusts of the bread if you like)
- Three (3) eggs
- Two tablespoons of castor sugar
- Third (1/3) of a cup of double cream
- One teaspoon of demerara sugar
- Grated nutmeg (according to taste)
Preparation:
- Lightly toast the bread on either side and allow it to cool. You can do this process beforehand, but ensure that you store the bread in an airtight container.
- Preheat the oven to 180C.
- In a frying pan, heat the milk and vanilla essence then set aside to cool.
- Beat the eggs in a large mixing bowl, add the castor sugar to it, and beat a little more.
- Pour in the milk and vanilla mixture and add the double cream to the mix. Mix well to incorporate all the ingredients. Add in the lemon zest.
- In a baking dish, lay out half (1/2) the bread triangles on the bottom.
- Pour half the egg mix on the bread and sprinkle some of the raisins, currants and sultanas over the top.
- Let the bread mix soak in the liquid for twenty minutes.
- Place the remaining bread triangles over the top and pour the rest of the mix on top. Sprinkle the remaining raisins, currants and sultanas on top.
- Drizzle the butter, demerara sugar and nutmeg on last.
- Bake in the pre-heated oven for thirty-five (35) to forty (40) minutes 'til the tops are golden brown in color.
- Remove from the oven and cool for 10 minutes before serving.
Serving suggestion:
- Warm some of your favorite jam in a microwave and use a pastry brush to spread a light layer of the jam on top of the pudding then bake in the oven for a few minutes before serving.
- Put a small piece of the pudding on a plate and add some fresh cream and fruit on the side to serve.
About the Author:
Anukriti has a completely unique perspective on bread and bread recipes. Anukriti's ardent eye for 'cause and effect' enables her to substitute local ingredients and methods in classical bread recipes.Her Bread Pudding Recipe is Anukriti's latest fantastic offering.More of Anukriti's unique recipes are found on Bread Recipe Secrets.
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