I think I like even “bad” bread & butter pudding, it’s all comfy, like baby food
However, I can assure all the bread & butter pudding doubters out there that recipe is absolutely delicious and worthy enough to be served at your next special dinner.
It is VERY rich so it’s one of those special treats
One small thing before I give you the recipe – we didn’t eat this the evening it was made. We were all so full from the main course (a scrumptious basil parmesan chicken recipe I’ll post later) Consequently the custard set quite firm – like firm mousse. Let me tell you, it was still absolutely delish!
Oh, and as usualI have to apologise for the photo – those ‘whitish” bits around the side of the bowl – to the right? That’s the set custard.
- You will need about 200g of the bread of your choice. For this recipe I used the Italian leavened bread Panettone. It’s common in the shops at Christmas and I got these two in the after-Chrissy sales
It’s a light, kind-of dry cake/bread lightly flavoured with citrus and sultana. I know some people like to make their bread and butter pud with brioche or croissant – 2 more very rich options!
Good quality bread is a fine option.
- about 60g softened, unsalted butter. Do not use margarine for this recipe
- Your choice of jam, conserve or marmalade. I used peach jam for this one. Marmalade is a lovely option, as is apricot jam. The berry jams don’t really seem to work as well.
- 4 whole eggs and 2 extra egg yolks
- 1/4 cup of sugar
- 300ml cream
- 300ml full-fat milk
- some vanilla paste or extract if you fancy ( I did and added 1 teaspoon of vanilla paste)
Grease your baking dish and set the oven to moderate – about 375F/160C
I cut the panettone into slices about 2cm thick and spread them the butter and jam.
- I then put them in a single layer into the baking dish.
- To make the custard I whisked the eggs and yolks, sugar, cream, milk and vanilla up in the blender. This was then tipped over my slices of buttered and jammed panettone.
- The panettone/bread will bob up to the surface, don’t worry about it. Push it down a couple of times to make sure it’s able to soak up the custard and then leave it, in the ‘fridge for a few hours. The bread will suck up the custard nicely and will be sodden. The bits that are sticking up glaze in the oven and make the pudding delicious.
- I think I baked this for about 40 minutes. It was golden and firm but the custardy bits were still wobbly. Like I said thought, it all firm up after being in the fridge overnight.
Perfectly lovely on its own, even more luscious with extra cream and some poached or stewed fruit, or maybe fresh raspberries if you’ve got any