Posh bread and butter pud

Posh bread and butter pud

By
From
B.I.Y. Bake It Yourself
Serves
6-8

So, you’ve gone mad baking bread and have loads left over? Time for some bread and butter pudding! At home we stick it in the oven as soon as dinner comes out, so we can threaten the kids with no pud until they’ve finished their greens. (You don’t necessarily have to threaten your kids, but it does add spice to dinner!) And yes, you’re right, it’s not a level 3 pud… unless you make your own brioche or panettone to go in it, that is. But don’t feel obliged; you can buy it in (in which case, it’s a level 2!).

Ingredients

Quantity Ingredient
75g sultanas
1 orange, zest finely grated
4 teaspoons orange liqueur, (such as Grand Marnier; optional if you’re sharing it with kids)
50g unsalted butter
6 slices brioche or panettone
350ml whole milk
50ml double cream
1 teaspoon vanilla bean paste
3 large eggs
50g caster sugar
1 teaspoon freshly grated nutmeg

Tool kit

Quantity Ingredient
ovenproof dish, about 1½ litre capacity (mine is 27 x 23 cm)
electric whisk
large roasting tin

Method

  1. Mix the sultanas and orange zest in a bowl with the orange liqueur and set aside to soak.
  2. Preheat the oven to 200°C and use half of the butter to liberally butter an ovenproof 1½ litre dish (mine is 27 x 23 cm). Spread the rest of the butter on both sides of each slice of brioche or panettone.
  3. Lay the slices of brioche or panettone in the prepared dish, sprinkling the soaked sultanas between each slice. Scrape out any zest and liquid left in the bowl and spread them over the bread.
  4. Pour the milk and cream into a saucepan and add the vanilla bean paste. Set over a medium heat and heat until just-not-quite boiling. While the milk is heating up, beat the eggs and sugar together with an electric whisk. While still gently whisking, pour the warm milk and cream into the beaten egg mixture. Once the mixture is combined, gently and evenly pour it over the bread and leave to soak for 10 minutes.
  5. Grate the nutmeg over the soaked bread and put the dish in a large roasting tin.
  6. Pour hot (but not boiling) water into the roasting tin, so it comes about halfway up the side of the dish; be careful not to get any water in the custard.
  7. Bake for 35 minutes, then take out, slice and eat while hot.

Note

  • This recipe has a level 3 (advanced) difficulty.

Extras

  • Bread and butter pudding is one of those recipes that always seem to happen spontaneously of an evening. Mainly because the essential ingredients are usually knocking around in the kitchen – bread, milk, butter and eggs – so as long as you can come up with some inspiration to flavour them, you’re good to go. It works with any bread, but I prefer to make it with bread made from enriched dough such as brioche. I really like adding orange flavours to bread and butter puddings, but you can also try a fairly big slug of Baileys instead (about 50 ml) and it will taste ace. Or flavour with marmalade and 1 teaspoon of whisky if you’re feeling a bit grown-up. Once again, as with a lot of recipes in this book, feel free to root around in the cupboard and whack in dried and candied fruits or chocolate chips. Sprinkle sugar mixed with cinnamon, nutmeg or ginger on top, but just make sure you have a go. There’s no excuse not to, so make it, enjoy it, and save some for the kids.
Tags:
Great British Bake Off
Baking
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