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    Sunday, September 17, 2006

    Bread and Butter Pudding, The Retro Version

    This a real retro dish Good for using up stale white sliced bread (not that the white sliced gets very stale!!!). Of course you can use artisan bread or go healthy and use wholemeal or rye but it’s not the same.

    This is pure unadulterated pleasure

    I used craisins (dried cranberries) but my Mother would have used raisins, sultanas or even currants

    It so simple;
    Heat the oven to 175C
    For a 3 cup gratin or pie dish you will need

    8-10 slices white bread buttered well and cut in half diagonally
    (I kept the crust on for extra crunchiness…you may remove it)
    3 eggs
    1 cup milk
    1 cup cream
    2 tbs sugar
    1 cup craisins/raisins or sultanas
    Zest of a large lemon
    Extra sprinkle of sugar

    Lightly whip eggs, milk, cream and sugar
    Line the bottom of your dish some of the buttered bread butter side down
    Sprinkle with 1/3 of fruit and half of the lemon zest
    More bread, butter side up this time
    Next third of fruit, rest of zest
    Last layer of bread butter up
    Sprinkle the remainder of the fruit
    Pour over the egg mix

    Push bread down so its buried in the custard
    Sprinkle a light layer of extra sugar.

    Cook in a bain marie 30-40 minutes until top is golden.

    Let rest for about 10-15 minutes and serve with whipped cream

    This is divine


    Anali said...

    What a cool recipe! I would have never thought of buttering the bread. But now that I think about it, of course you would want to butter the bread! Beautiful picture too! : )

    So Simple said...

    Family favourite that one...glad you liked it.