Bread and butter pudding always reminds me of my Nan so it will always remain a family tradition to make it. You can make one big one but Iike to make small ones, they cook really smoothly and evenly and are perfect for serving straight up. Gluten free bread works wonderfully in bread and butter pudding too!
This recipe is...
Vegetarian High Protein
4 slices of Newburn Bakehouse Artisan Gluten Free bread (or other gluten free bread)
1 tsp nutmeg
40g sultanas (optional)
2 egg yolks
80ml double cream
100ml semi skimmed or whole milk
1tsp vanilla essencePreparation Time:
45 MinsCooking Time:
30 MinsThis recipe makes 2 puddings
This recipe is free from...
1. Grease a mini casserole/pie or gratin dish with some oil or butter and set aside
2. Butter both sides of the bread (we find Newburn Bakehouse unsliced Artisan bread works best) fairly thickly so they have a good coating, sprinkle over the nutmeg on both sides and then cut into half from corner to corner to make triangles.
3. Place four halves in each dish with the point of the slice sticking up at the top. Don't cram the bread in keep it fairly loose, four should sit nicely but if you find it's too tight or too loose either add or remove a slice to suit.
4. In a bowl mix together the sugar and sultanas (sultanas give the dish a bit of extra taste but you can leave them out if you wish),sprinkle the sugar and sultanas between the layers of bread and some over the top.
5. In a jug beat together the egg, yolks, cream, milk and vanilla then pour the custard over the top of the bread. Gently put the bread down to help it soak up some of the custard then leave to stand for 30 mins to an hour before baking.
6. Place in an oven pre-heated to gas mark 4 and bake for half an hour until the custard is set and the top of the bread is well browned.
7. Serve immediately as is, or serve with custard, cream or ice cream.
Nutritional info per pudding