Tuesday, June 16, 2015

Easy Bread and Butter Pudding British


Serves 4
Oven to 180 ° C / 355 ° F / gas. 4

  • Fat / 1 liter pie dish two colors with a little butter. Spread each of the triangles of bread with butter.
  • Cover the bottom of the pie plate with overlapping triangles of bread, butter side up. Sprinkle half of raisins / sultanas evenly over the bread, then lightly sprinkle with nutmeg and cinnamon. Repeat this layer again, or until the bowl is full, ending with raisins on top.
  • Gently in a saucepan, heat the milk and cream - do not boil.
  • In a large bowl eggs baked with sugar and vanilla sugar until light and airy 3/4 texture and light in color. Pour the hot milk over the eggs and continue to beat until all the milk is added.
  • Pour the egg mixture over the bread until all the liquid is added slowly and evenly. Press gently on the surface with your hand to press the bread into the liquid. Sprinkle remaining sugar over the surface and to leave aside for 30 minutes.
  • Bake the cake in the oven for 40-45 minutes until the top is golden brown and set well risen pudding and eggs. Serve warm.

Notes on bread and butter pudding

Bread and Butter Pudding in Heated Well with foil in a hot oven covered, I like sausage in large wedges - perfect for a lunch box.

Use a vanilla bean extract instead of the composition of open and scrape the seeds pod. Add the seeds in the milk and cream before heating. Let stand for 5 minutes before forcing the milk over the eggs.

I love the taste of vanilla and I do not the seeds, just a personal preference, however, you choose.

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