Individual Bread and Butter Puddings Recipe
Bread and Butter Pudding was the ultimate frugal pudding when I was growing up in the UK, I have tweaked a little and scaled it back into individual servings.
Servings 2 Servings
Calories 642kcal
Ingredients
- 150 g Stale Bread 4-5 Slices
- 30-45 g Butter 2-3 tablespoon
- 75 g Mixed Raisins and Sultanas ½ Cup
- 2 Large Egg Yolks
- 50 g Sugar ¼ Cup
- 125 ml Full Fat Milk ½ Cup
- 125 ml Double Cream ½ Cup
- ½ teaspoon Vanilla Extract
- 1 teaspoon Brown Sugar
- ¼ teaspoon Ground Cinnamon
Instructions
- Place a baking dish in the oven that can hold both of your bowls, add 1cm (just under ½") of water and then heat the oven to 180°C or 350°F.
- Butter the sides and bases of the bowls using a butter wrapper.
- Spread butter on both sides of your stale bread.
- Cut your bread into triangles with a base of approximately 8cm (3-3½").
- Layer in the bread alternating with the sultana and raisins, making sure you have the pointy end of the bread pointing out of the bowl.
- Sprinkle over the remaining raisins.
- Mix together the cream, milk and vanilla in a 15cm or 6" saucepan and heat until steaming hot, but do not boil.
- Whisk together the sugar and the egg yolks until it lightens in colour and becomes frothy whilst the milk mix heats up.
- Slowly pour the milk mix into the whisked egg yolks, whisking all the time. This should thicken until the mixture forms a custard that is as thick as a "small shoestring" when you lift the whisk
- Place the bowls filled with the bread into the baking dish with water and pour over the custard or creme anglaise.
- Sprinkle over the cinnamon and brown sugar.
- Place the puddings in the baking tray and bake for 40 minutes or until crisp and nicely coloured.
Nutrition
Serving: 1 | Calories: 642kcal | Carbohydrates: 92g | Protein: 13g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 239mg | Sodium: 516mg | Fiber: 4g | Sugar: 47g
