Tag: bread and butter pudding

Cakes & Bakes: Bread, butter and jam pudding

Home-made bread, butter and jam pudding | H is for Home

This bread, butter and jam pudding is a really easy, winter comfort food dessert. It’s the best use of stale bread out there!

Spreading butter and jam on white bread | H is for Home

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.

Jam and buttered bread in a glass casserole dish with measuring jugs of beaten egg and sweetened milk | H is for Home uncooked bread, butter and jam pudding soaking in custard mixture | H is for Home

Serve hot – on its own or with cream, ice cream or hot custard.

Portion of bread, butter and jam pudding in a bowl with a scoop of vanilla ice cream | H is for Home

Save my bread, butter and jam pudding recipe to Pinterest

#baking #breadandbutterpudding #breadpudding #cookery #cooking #pudding #recipe

Bread, butter and jam pudding
Serves 6
Cook Time
40 min
Cook Time
40 min
Ingredients
  1. 4-6 slices white bread, slightly stale
  2. butter
  3. fruit jam or jelly
  4. ¾pt/15fl oz full cream milk
  5. ¼pt/5fl oz double cream
  6. 100g/3½oz caster sugar
  7. 4 eggsBread, butter and jam pudding ingredients
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Instructions
  1. Grease a large oven-proof baking or casserole dish
  2. Generously butter the slices of bread on both sides then spread all but 2 with some jam/jelly
  3. Cut the slices in half and lay half the slices without jam on the bottom
  4. Lay another layer on top using the jammed slices then lay the rest of the unjammed slices on the top layer
  5. Slightly warm the milk (either in a pan on the stove-top or in the microwave)
  6. Add the sugar and stir until completely dissolved
  7. Stir in the double cream
  8. Whisk the eggs and add them to the liquid
  9. Pass the mixture through a sieve before pouring it over the bread in the oven dish
  10. 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
  11. 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
  1. Serve hot with pouring cream, hot custard or ice cream
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Cakes & Bakes: Boozy bread and butter pudding

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Home made boozy bread and butter pudding | H is for Home

The secret to this boozy bread and butter pudding is all about getting soaked. No, not in the getting drunk sort of way!

Buttering slices of bread

Slicing buttered slices of bread into triangles

You need to soak the currants for a few hours or even overnight in the alcohol. Melt the butter in the microwave for a few seconds before spreading it on the bread with a pastry brush so that it soaks in. Allow the bread to soak up the custard liquid for half an hour before putting the dish in the oven – ‘soaked’ in a bain-marie.

soaked currants sprinkled on to bread slices

glass measuring jugs of beaten eggs and milk, sugar and lemon zest

I like using slices from a stale Warbies Toastie loaf. If you want to be fancy you can substitute the bread for panettone, brioche, challah, hot cross buns if it’s Easter time or stollen if it’s Christmas.

bread sprinkled with custard mix, currants and lemon zest

bowl of boozy bread and butter pudding with cream

The boozy bread and butter pudding result was a delicious, warming, comforting pudding – perfect for the chilly autumn and winter months.

Home made boozy bread and butter pudding

Boozy bread and butter pudding

Delia Smith's Cookery Course: Part One
My twist on Delia's classic bread & butter pudding!
Print recipe Pin recipe
Cook Time 40 minutes
Course Dessert
Cuisine British
Servings 4

Ingredients
  

  • 100 ml/3½fl oz Baileys or rum, whiskey or Tia Maria... whichever you have to hand
  • 8 slices bread
  • 60 g/2oz butter
  • 60 g/2oz currants
  • 275 ml/10fl oz milk
  • 60 ml/2½fl oz double cream
  • 50 g/2oz caster sugar I used home-made vanilla sugar
  • grated zest of ½ small lemon
  • 3 eggs
  • freshly grated nutmeg

Instructions
 

  • Soak the currants in the alcohol for a couple of hours (or overnight if you're forward planning!)
  • Grease a 1 litre/2 pint rectangular Pyrex glass or enamel baking dish
  • Butter the bread and cut each slice of buttered bread into quarters leaving the crusts on
  • Arrange one layer of buttered bread over the base of the baking dish, sprinkle half the currants and liquor over, then cover with another layer of the bread slices and the remainder of the currants and liquor
  • In a measuring jug, measure out the milk and add the double cream
  • Stir in the caster sugar and lemon zest, then whisk the eggs, first on their own in a small measuring jug and then into the milk mixture. Stir to combine
  • Pour the liquid over the bread before sprinkling over some freshly grated nutmeg
  • Leave for about an hour, allowing the bread to soak up the liquid
  • Preheat the oven to 180°C/350°F/gas mark 4
  • Put the dish on a bain-marie
  • Bake for 30-40 minutes
  • Serve warm with pouring cream, ice cream or custard
boozy bread and butter pudding ingredients
Keyword bread, bread pudding, pudding