Bread & Butter Pudding
This bread pudding is the perfect recipe for a cold winter's day or for when you have some bread leftovers.
It’s very easy to make, and you can add some of your favorite berries and dried fruit to serve with some whipped cream or vanilla ice cream.
The bread pudding pairs up with a very flavorful whiskey sauce.
Preheat the oven to 180 °C
Cut 10 slices of stale bread into medium pieces
Melt 50 g of butter in a saucepan over medium heat and cook until brown
Lower the heat, add 650 ml of whole milk, and whisk to combine
Add 125 g of muscovado sugar, 5 g of cardamom powder, and 5 g of cinnamon powder. Whisk to dissolve
Add 4 g of vanilla sugar and whisk it
Remove the saucepan from the stove
Generously grease a baking dish with butter
Transfer the bread to the baking dish
Evenly distribute 50 g of raisins
Evenly distribute 250 g of blueberries
Add 3 cracked eggs to the brown butter and milk mixture while whisking. Continue to whisk until fully incorporated
Pour the liquid mixture over the bread
Gently press the bread down so that it evenly absorbs some of the mixture
Bake for 45m until the pudding is set in the middle and the bread is deep brown
Sprinkle powdered sugar to taste over the pudding
Cut along the edges of the baking dish to release the pudding. Plate a slice. The bread pudding is ready
Enjoy it with some fresh berries and a warm cup of tea!
Yield 10 portions
Stale Bread10 slices
Vanilla Sugar4 g
Muscovado Sugar125 g
Cardamom Powder5 g
Cinnamon Powder5 g
Powdered Sugarto taste
Whole Milk650 ml