Recipe by Elmotoo
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.
Top Review by Lalaloula
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.
- 8 slice bread, crusts removed
- 59.14 ml butter, for spreading
- 44.37 ml brown sugar, divided (or to taste)
- 473.18 ml milk, full fat is nicest
- 236.59-473.18 ml dried fruit or 236.59-473.18 ml other fresh soft fruit
- 0.25 ml ginger
- 0.25 ml cinnamon
- 0.25 ml nutmeg
Directions See How It's Made
- 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.