Difficulty: Easy Prep Time: 10 Mins Cook Time: 25 Mins Total Time: 35 Mins
Bread & Butter Pudding
- For the custard
- Butter the fruit slices then cut in half. Some people trim the crust, in this case you will need 8 slices of fruit toast, if you keep the crust, 7 slices is enough. Use the leftover butter to grease a 20 x 15 x 5 cm baking dish. Place the fruit toasts in the baking dish with the dried fruit, if using, then set aside.
- Preheat oven to 150C. In a medium sauce pan, bring vanilla, milk and cream to the boil. In a separate bowl, whisk the eggs and sugar.
- When the liquid boils, slowly pour it into the egg mix while continuously whisking. Strain the custard then pour into the bread inside the baking dish. The bread will start absorbing the liquid. Just keep topping up until the absorption stops and you can see the custard around the bread. I use about 700 ml of my custard and and would have 300 ml left over. Set the leftover custard aside.
- Sprinkle raw sugar evenly on top of the bread and bake for 25-30 minutes or until the custard is just set but still wobbly.You will notice the bread would puff up, at this stage you do not want to over cook the custard because it will taste eggy. Once ready, take out of the oven and let rest on the counter. Serve warm.
- While the pudding is baking, put the leftover custard in a small pot and stir continuously until it starts to coat the back of the spoon. Strain into a bowl over ice water and whisk until it cools down. This will be your extra sauce.
- To serve, cut the bread and butter pudding into 4 and serve the sauce on the side or on top.
- If you prefer brioche, use brioche with a cup of chopped mixed dried fruit like cranberries, apricots and sultanas. This is so yummy!
- Some cafes also use leftover croissants, but I've only done this at work and forget how many I use. but I would say 4 standard croissants and same amount of dried fruit as above.