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Bread and butter pudding

September 2, 2009

Just because today was a crappy day, I feel the need to post about some real feel good food, classic, dependable, unfussy and fuzzy wuzzy. Bread and butter pudding is my saviour – since I bake my own bread, there’re always times when the bread is a little too dry but would taste simply lovely in blankets of eggy custard and sprinkled with cinnamon or vanilla sugar.

breadnbutterpudding-1This time I had a slightly failed batch of buns (let’s not get into this so much as to say that I need to use some more common sense) to work with – they were barely risen, hard lumps, but I knew how to comfort myself. These look prettier than your average perfectly risen buns, because they kept their shape, but really, anything sort of slightly stale bread will do.

breadnbutterpudding-3For those of you who already have a go-to recipe and what to know whether this one is any different: this is not a watery/liquidy pudding. It goes “glop glop” when serving rather than “squish squish.” It does not have chocolate, and personally I doubt that chocolate would improve things, or too many other over excited additions. Sorry, but this is a classic, okay? If you’re pregnant and have a craving, I would understand, but otherwise, try not to overwhelm the flavours.

Thanks goes to Laura at Hungry & Frozen for the original recipe, and delicious prose.

Bread and butter pudding

serves two

2-4 buns or enough thickly sliced bread to fill a small ovenprood dish about halfway. Don’t use that cottony soft supermarket sliced bread, it’s too thin and too soft – unless you like a soggy pudding.
25g softened butter
30g brown sugar
2 small eggs
1c milk (none of this low fat stuff, y’hear?!)
1 1/2 tsp vanilla extract (best stuff you can find, or home made)
optional: extra sugar and cinnamon for dusting

Heat the milk and vanilla in a small saucepan until hot to the touch but not boiling. Layer buns or thikc slices of bread in a casserole dish or ovenproof fish. Beat butter and sugar together, then beat in eggs one at a time. Slowly whisk in the hot milk, and pour the mixture over the buns. Preheat the oven to 170C (330F) and let the pudding sit until the oven is up to temperature (about 10 minutes). Sprinkle with cinnamon and sugar. Bake in the center of the oven for about 40 minutes.


One Comment leave one →
  1. Rosie permalink
    September 24, 2009 6:13 am

    This looks great – shame about the buns, but ‘everything works together for the good of those who love pudding’, or something like that.

    Great blog!
    Rosie of BooksAndBakes

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