Prep 20 mins
Cook 2 hrs
Found for the World Tour 2005 - yet *another* version of Bread & Butter Pudding!! "Very fattening but lovely, and warming too on a cold winter night." He he. I have not made this *yet* so I guesstimated at some of the proportions (butter, brown sugar & fruit) - please adjust to taste.
- 8 slices bread, crusts removed
- 1⁄4 cup butter, for spreading
- 3 tablespoons brown sugar, divided (or to taste)
- 2 cups milk, full fat is nicest
- 1 -2 cup dried fruit or 1 -2 cup other fresh soft fruit
- 1 pinch ginger
- 1 pinch cinnamon
- 1 pinch nutmeg
- Butter the slices all over, both sides and line the dish.
- Sprinkle over the dried fruit or other fruits (fig and banana -- ).
- Sprinkle approximately 2TB brown sugar over that and add a cover of more buttered bread, covering all the fruit.
- Pierce the bread a few times and then slowly pour over the milk, letting it all soak into the bread before adding more. When the bread is really sopping with milk sprinkle about 1TB more brown sugar over the top and then a little cinnamon, ginger and nutmeg.
- Bake in a low oven, approx 140C, 275F, for a couple of hours until it rises up and the sugar caramelizes on top.
- Serve hot with ice cream or cold with custard.
Oh my oh my, this is just stellar! I love a good bread and butter pudding and this one seriously is great! YUMMO!
I made this using freshly baked banana bread and freeze dried red berries, which worked out very well.
I was out of butter, but since my banana bread was moist, I winged it using just the milk (soy milk) and it was perfect! I will surely make this often again!
My only issue was that my berries at the top burnt after 30 min or so, but I covered the pudding after that and the crust then stayed crunchy and nicely brown and not burnt.
THANK YOU SO MUCH for sharing this winner with us, Elmotoo!
Made and reviewed for Veggie Swap #56 March 2013.
Very easy pudding to make and uses everyday ingredients. I used dried currants as the fruit as I had them left-over from Christmas cooking. Also just buttered one side of the bread. Cooked up nicely and the top browned beautifully. I think the pudding needed an egg or two added to the milk as the bread underneath stayed soggy , whereas most bread 'n'butter puds will form a baked custard. Photos to be posted
This pudding went together in no time at all for me! I'm sure I changed the intended taste/texture of this pudding since I used a heavy & nutty whole wheat bread as well as quartered dried apricots, which all made for A VERY TASTY BREAD PUDDING! [Tagged, made & reviewed for my tagged partner in the Vegetarian/Vegan Recipe Swap 14]