Bread Butter Pudding With A Twist Recipes

BREAD & BUTTER PUDDING WITH A TWIST

Steps:

• Preheat oven to 275°F Lightly grease a 13x9in. deep baking dish.
• Soak the raisins in the sherry while you prepare everything else, covered, stirring occasionally.
• Stir the milk, cream, sugar & vanilla in a large, heavy saucepan over medium heat until the sugar dissolves and the mixture is warm, about 10 minutes.
• Remove from the heat and allow to cool slightly.
• Whisk the whole eggs & egg yolks together in a large bowl. Very slowly, whisk in the warm milk mixture.
• Place the croissant pieces in the baking dish. Pour the custard over the croissant pieces, and sprinkle with raisins (strained out of their sherry) and a few dashes of cinnamon.
• Press gently to submerge the croissants & raisins. Let stand for 20 minutes.
• Place the baking dish in a large roasting pan. Fill the roasting pan halfway up the baking dish with boiled water. Place the roasting pan with the baking dish inside, in the oven.
• Bake until pudding is firm, 1 hour 20 minutes. Check by gently inseting a sharp knife - it should feel solid and come out clean.
• Serve warm right away, or cold the next day.

BREAD-AND-BUTTER PUDDING

Steps:

• Preheat oven to 350°F.
• Cut enough baguette into 1-inch cubes to measure 4 cups and in a shallow baking pan toast bread in middle of oven until crisp but not golden, about 5 minutes. Melt butter and in an 8-inch square baking pan toss with bread.
• In a bowl whisk together milk, cream, eggs, sugar, vanilla, and a pinch salt and pour over bread, stirring to coat. Chill pudding, covered, 1 hour.
• Bake pudding in middle of oven until just set but still trembles slightly, about 50 minutes. Serve pudding warm or at room temperature.

STICKY TOFFEE BREAD & BUTTER PUDDING

Steps:

• Preheat oven to 170C/325F/Gas 3.
• Put dates and bicarb of soda in a pan, barely cover with water and simmer until you get a thick 'mush'.
• Butter one side of your Brioche slices or, if you're using rolls, cut them in half and butter each half. Arrange the brioche and date mixture in alternate layers in an oven-proof dish, starting and ending with a Brioche slice.
• Beat the yolks, vanilla and sugar in a bowl. Heat the cream until scalding and then mix little by little into the egg mixture. Pour over the layered Brioche and leave to sink in for 15-20 minutes. Sprinkle the top with some brown sugar.
• Bake for 40 minutes or until the custard mixture has set and the top is golden brown.
• Whilst cooking, make the sauce by putting the butter, syrup and sugar in a bowl and bringing to the boil. Stir until it's smooth, remove from the heat and add the cream and brandy, stir and return to the heat briefly. Keep warm and serve with the pudding.