Simple Bread & Butter Pudding
It was a lazy rainy Sunday at home, and that makes for a very good baking day! DH had been pestering me to make bread and butter pudding. The measurements are very basic. If you’ve tried my chawanmushi recipe, you would know that the ratio of egg to liquid is 1 egg: 100ml liquid. I also add 1 tbsp of sugar to each 100ml of liquid – in this case – milk. So here’s the actual recipe.
Makes enough for 3-4 pax
- 8 slices of bread (any type)
- 30g butter
- 2 eggs
- 100ml of milk
- 100ml of cream
- 2 tbsp of sugar
- Pinch of cinnamon
- Pinch of nutmeg
- 1/2 tsp of vanilla essence
- Blueberries or Raisins or any other fruit to your liking (optional)
- Preheat the oven to 180 degrees celcius.
- Cut the crusts off the bread and spread each slice on one side with butter. Then cut the slices into triangles.
- Arrange the bread in a baking dish, buttered side up. Add your fruit – in my case, blueberries.
- Warm the milk and cream in the microwave. Into it, I add the eggs, sugar, cinnamon, nutmeg and vanilla essence. Whisk until combined, then pour over the bread.
- Bake for 30-35 minutes in the oven until the custard is firm and the tips of the bread is toasted and crunchy.
It’s best to eat it warm, drizzled with maple syrup. *mmm*