This bread, butter and jam pudding is a really easy, winter comfort food dessert. It’s the best use of stale bread out there!
To begin with, I used the Justin method of spreading butter and jam… i.e. thick and generous. We have lots & lots of delicious home-made jam, made with our own damsons. Then, all you need to do is layer up the slices and pour over the egg, milk & sugar mixture.
Serve hot – on its own or with cream, ice cream or hot custard.
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Bread, butter and jam pudding
2020-02-25 14:22:46
Serves 6
Cook Time
40 min
Ingredients
- 4-6 slices white bread, slightly stale
- butter
- fruit jam or jelly
- ¾pt/15fl oz full cream milk
- ¼pt/5fl oz double cream
- 100g/3½oz caster sugar
- 4 eggs
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Instructions
- Grease a large oven-proof baking or casserole dish
- Generously butter the slices of bread on both sides then spread all but 2 with some jam/jelly
- Cut the slices in half and lay half the slices without jam on the bottom
- Lay another layer on top using the jammed slices then lay the rest of the unjammed slices on the top layer
- Slightly warm the milk (either in a pan on the stove-top or in the microwave)
- Add the sugar and stir until completely dissolved
- Stir in the double cream
- Whisk the eggs and add them to the liquid
- Pass the mixture through a sieve before pouring it over the bread in the oven dish
- Cover the dish and put it in the fridge for at least an hour (an up to overnight) to allow the liquid to be completely absorbed by the bread
- Cook in a pre-heated, moderate oven at 175ºC/350ºF/Gas mark 4 for 30-40 minutes. If the top begins to brown too much before this time, cover with tin foil and continue cooking
Notes
- Serve hot with pouring cream, hot custard or ice cream
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