From the Kitchen : Bread and Butter Pudding

It has been a long while since I have been this active in the kitchen. But we all have to eat don't we? And I cannot go out except for stocking up for food. Also I am still committed to have something for my readers to chew on (pun intended). As such, here is another recipe for you to try. And if you are way too bored with plain eggs and you somehow have some stale bread, then this is something you seriously need to try. This is my rendition on the old British classic : bread and butter pudding!

Bread and Butter Pudding

Custard ingredients:
400 ml full cream milk
2 whole eggs, beaten
sugar


Pudding ingredients:
4 slices of bread
butter
sugar
all spice (optional)
dried fruit (optional)


Steps:

1. First prepare the custard. Start by bringing your milk to a high temperature, below boiling. Once it has reached that temperature, where it starts to bubble, turn off the heat. Slow pour a ladle of hot milk into the eggs while whisking the eggs in the process. This is called tempering the eggs. Continue doing this until you mix about half of your milk into the eggs. In the meantime, this is a good time to soak your dried fruits with some warm water. I used sultanas and cranberries.

Mix a mix. You do not have to use a whisk, although it will surely make the job easier. 

2. Add in your egg infused milk back into the pot. Gently stir while you let it simmer slowly for about 10 mins on a low flame or until the eggs and milk become well incorporated. Turn off the gas and add sugar at this stage.  I have included 2 tablespoons, just in case you are wondering.

It is called bread and butter pudding for a reason right? 

3. Spread a good layer of butter on one side of your bread slices and sprinkle the buttered side with a decent sprinkle of sugar. Once all your bread slices received their grease treatment, cut them into 4 squares and arrange them into a greased oven proof dish. You can add in your dried fruit now, if you have any.

Trust me this works. 

Pro tip: In soaking the fruits in some water, it will help reconstitute the fruits, especially the sultanas. This will give them a more substantial texture and personally, improves its flavour.

Do not worry if you see the butter fat splitting.  As you are using hot milk, it is inevitable. 

4. Pour the custard into your dish and let it sit aside for about 15 mins. If possible, the longer the better. This will allow the bread to soak as much custard as possible and make this even more pudding-like. Finish off with a good sprinkle of all spice for a bit of extra flavour.

5. Bake in a preheated oven at 180 C oven for about 35 mins. You will know it is done when the custard at the edges starts to solidify and has the consistency of a soft tofu. Leave it aside to cool before serving.

Golden!

This is a classic British dessert that will definitely bring a smile to your face, especially seeing how simple this is. Except for the tempering of the eggs, everything else is relatively simple. Also, if you have vanilla essence or extract, which I do not, use it to elevate the flavours.

When it comes to how to serve this, I personally like this as a warm dessert. However, I know some people like it cold to the core, so I think it is just a matter of preference.

One hefty and messy portion. 

Note : The amount of custard to bread is much higher that most recipes, as most of them will be requiring more bread that what I use here, some even suggesting 8 slices for 400 ml of milk. But if you use too much bread though, it will absorb too much liquid, leaving little for the custard itself. If this rendition is too soggy for you, you may use 6 slices instead of 4. Also, you note I did not put any measurements for sugar, as it is based on your preference and also, glucose tolerance.