bread and butter pudding including banana and chocolate versions (merged)

chocolatepennyfarthing

Having invested in my bargain bottle of Baileys thought I would try making this for a dinner party on Fri. Does anyone have a tried and tested recipe for this that will serve 8. thanks.

Butterfly_Brain

This is the one that I use exscreamly calorific but lush

Full cream Milk - 300 ml (½ pint)
Vanilla pod(s) – 1 / 2 (Depending on taste)
Sugar - 40g (1½ oz)
Doorstep slices of batch white bread - 10 slices, approximately 360g (9 oz)
Butter - 50g (2 oz)
Eggs - 3
Double cream - 150 ml (¼ pint)
Baileys (Original) 150ml (¼ pint)

Pre-heat oven to Gas 3 / 170 ºC / 325 ºF
On a low heat, warm the milk in the sauspan. Add the vanilla pod(s) and sugar until the mix is almost, but not quite, boiling.
Leave it to stand for 20 minutes to cool while you get on with the rest of your dish.
Thickly and generously butter the bread. Cut into whatever shape suits your cooking dish and arrange in your ovenproof dish.
Firmly beat together the eggs, cream and Baileys.
This is the tricky bit, remove the vanilla pods from the cooled milk and slowly and carefully, little by little, stir the milk into the cream mixture. (Well done you have just made home made custard : )
Pour the milk and cream concoction over the bread and leave to stand for 30 minutes.
Place the dish in a roasting tin ¼ filled with hot water.
Bake at the temp. above for 50 mins to 1 hour.
You will know it is ready when it looks like the custard has set.
Enjoy!

emilyka

Butterfly_Brain wrote: »

This is the one that I use exscreamly calorific but lush

Full cream Milk - 300 ml (½ pint)
Vanilla pod(s) – 1 / 2 (Depending on taste)
Sugar - 40g (1½ oz)
Doorstep slices of batch white bread - 10 slices, approximately 360g (9 oz)
Butter - 50g (2 oz)
Eggs - 3
Double cream - 150 ml (¼ pint)
Baileys (Original) 150ml (¼ pint)

Pre-heat oven to Gas 3 / 170 ºC / 325 ºF
On a low heat, warm the milk in the sauspan. Add the vanilla pod(s) and sugar until the mix is almost, but not quite, boiling.
Leave it to stand for 20 minutes to cool while you get on with the rest of your dish.
Thickly and generously butter the bread. Cut into whatever shape suits your cooking dish and arrange in your ovenproof dish.
Firmly beat together the eggs, cream and Baileys.
This is the tricky bit, remove the vanilla pods from the cooled milk and slowly and carefully, little by little, stir the milk into the cream mixture. (Well done you have just made home made custard : )
Pour the milk and cream concoction over the bread and leave to stand for 30 minutes.
Place the dish in a roasting tin ¼ filled with hot water.
Bake at the temp. above for 50 mins to 1 hour.
You will know it is ready when it looks like the custard has set.
Enjoy!

That sounds absolutely lush :drool: I think I'll be trying this one too! Thanks very much :j

whitewing

yum, I'm going to save this recipe too

zippychick

Hi Chocolatepennyfarthing:hello:

I'll add your thread to the existing one on Bread and butter pudding later, to keep the ideas together

thanks:)
Zip

lucylema

I have some cobs left over from yesterday which seem to be a bit passed their best, is it possible to make a bread and butter pudding out of them?

Pink.

Hi lucylema,

They will be great in bread and butter pudding. This thread has lots of recipes that should help:

bread and butter pudding including banana and chocolate versions (merged)

I'll add your thread to it later to keep the advice together.

Pink

HannahIOW

Pretty much any bread is good for bread and butter pudding I haven't actually had any in about a year since I left my job, was making 2 industrial sized ones per week lol.

Trow

http://community.rivercottage.net/users/River%20Cottage%20summers%20here/recipes/-eggy-bready-pudding-with-rhubarb-compote/rlp:2

This was featured on river cottage the other week - its supposed to be much easier than normal bread pudding because you don't have to slice and butter the bread.. so any bread will do.

lucylema

Thanks for the replies guys!