Bread and butter pudding is truly a classic. This is a great way to use up any bread for a quick and easy dessert. I had some jam left over which I also added to this to make it extra sweet.
Serves 8
Ingredients:
6 x slices of white bread
50g butter
Jam ( your own choice – around 4-5 spoonfuls)
500ml milk
150ml double cream
6 x whole eggs
1 x vanilla pod or 1 tsp vanilla essence
4 x heaped tbsp brown sugar
Method:
Pre-heat oven to 180c/Gas mark 4. First butter one side of the bread, on the other side spread the jam. Remove the crusts and layer into an oven proof dish.
In a mixing bowl first whisk the eggs, sugar and vanilla together then gradually add your milk and cream. Pour half of this over your bread. Allow to sit for a few minutes while the bread soaks up the mix then add the rest.
Place in the oven on the middle shelf and bake for around 30-35 minutes. Your pudding should have a slightly spongy feel when it’s ready.
Remove from the oven and brush over any remaining jam. Serve with a generous helping of custard or cream.
Jam is perfect for those that don’t like sultanas in a traditional bread and butter pudding.
Enjoy.
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