Guest Posted February 19, 2008 Share Posted February 19, 2008 never had it before, never made it before so thought I'd have a crack at it last night. Found this recipe on the net. The only tweaks I made were; Adding a few drops of vanilla essence to the custard mixture. I used granary bread which gave it a lovely nutty texture. I used semi skimmed milk. I sprinkled extra sugar on top which made a delicious crusty topping. Oh and I used utterly butterly or whatever it's called to spread on the bread as my butter was too cold to spread and I couldn't be bothered to wait I had 2 helpings last night and just polished off the rest for breakfast, it was sooooooooooooooooo delicious! Better get poo picking to work off those calories Ingredients serves 4 25g/1oz butter, plus extra for greasing 8 thin slices bread 50g/2oz sultanas 2 tsp cinnamon powder 350ml/12fl oz whole milk 50ml/2fl oz double cream 2 free-range eggs 25g/1oz granulated sugar nutmeg, grated, to taste Method 1. Grease a 1 litre/2 pint pie dish with butter. 2. Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles. 3. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside. 4. Gently warm the milk in a pan over a low heat to scalding point. Don't let it boil. 5. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale. 6. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl. 7. Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes. 8. Preheat the oven to 180C/355F/Gas 4. 9. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted February 19, 2008 Share Posted February 19, 2008 It'll take more than a bit of poo picking. I love having left over pudding for breakfast! A rare treat. Quote Link to comment Share on other sites More sharing options...
Guest Posted February 19, 2008 Share Posted February 19, 2008 I'm tempted to make another one but best not I'll freeze the end of the loaf and make it another day but then again, there might not be enough room in the freezer and I do have a bit of cream and some eggs to use up Quote Link to comment Share on other sites More sharing options...
harveypup Posted February 19, 2008 Share Posted February 19, 2008 I'm tempted to make another one but best not I'll freeze the end of the loaf and make it another day but then again, there might not be enough room in the freezer and I do have a bit of cream and some eggs to use up Your thought process must be just the same as mine Quote Link to comment Share on other sites More sharing options...
Tessa the Duchess Posted February 19, 2008 Share Posted February 19, 2008 I love bread and butter pudding, and yours sounds divine I never make puddings because DH doesn't eat them ever, so if I made one I would have to eat it all myself, which would never do because I don't want an Eglu bum. Tessa Quote Link to comment Share on other sites More sharing options...
missuscluck Posted February 19, 2008 Share Posted February 19, 2008 We do bread and butter pud sometimes with Marmalade spread on to the bread. Thats really nice too. So easy to make. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted February 19, 2008 Share Posted February 19, 2008 You can make the same recipe with brioche - vry rich, but divine. Quote Link to comment Share on other sites More sharing options...
Guest Posted February 19, 2008 Share Posted February 19, 2008 I've already got an eglu bum but no eglu like the marmalade and brioche isdeas, thanks Still pondering whether to make one tonight Quote Link to comment Share on other sites More sharing options...
Snowy Posted February 19, 2008 Share Posted February 19, 2008 I madeone using dollops of mincemeat between the bread layers! Quote Link to comment Share on other sites More sharing options...
Lesley Posted February 19, 2008 Share Posted February 19, 2008 I make mine with brioche and dried apricots as I don't like 'squashed flies' Quote Link to comment Share on other sites More sharing options...
Guest Posted February 19, 2008 Share Posted February 19, 2008 oops, I did it again http://www.liverpoolpoet.talktalk.net/b&b.JPG well, there wasn't enough room in the freezer for the bread This has got to be my favourite pudding, good job there's no bread left now! Quote Link to comment Share on other sites More sharing options...
