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Bread and Butter Pudding
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Serves 10. Soak the sultanas in rum for half an hour. Remove the crust from the loaf of bread with a sharp knife. Break up the bread into small pieces about 1cm (1/2") each ready for the pudding. Make the custard by placing the eggs, caster sugar and cream into a bowl and whisk well. Add the cinnamon, vanilla extract, citrus rind and the sultanas and combine. Spread a layer of bread on the base of a large ovenproof pudding dish. Pour some of the custard over the bread which will soak it up. Add another layer of bread and some more custard, making sure to evenly distribute the sultanas. Repeat until the dish is full and fill to the very top with the remaining custard. Bake in a preheated oven at 1600C until the pudding is golden. Baking time will vary depending on the size of the pudding dish but a large dish would take about 45-50 minutes. Serve immediately with a little icing sugar sprinkled on top, a dollop of cream and a sprig of mint. Note: Two or three day old stale bread soaks up custard better than fresh bread because it's drier. Variation: substitute milk for the cream and add an extra egg to prevent it from being too watery.