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

jakes-mum

ahh thank you everyone I feel much calmer about it

Kids have both had some and said it was very nice but could I make it without currants next time :rotfl: looks like ill be following the alternative 'chocolate chip' version next time

Valli

FWIW I make bread and butter pudding a lot. I tried it with gluten free bread once, and wasn't impressed (the GF bread was yellow-stickered)

BUT

you can make it with any bread; sweet or 'ordinary' though I would probably draw the line at wholemeal.

If you can get pannetone or any sweet bread with fruit already in that would be ideal; use a little less sugar and a little less added dried fruit. I usually use sultanas or raisins. Whoopsied loaves are perfect for this, as the bread does not need to be fresh. Recipe books advise removing crusts; I never bother!

One of these days I will make some with banana (or other fresh fruit) and try a savoury one with grated cheese.
Basically should be (the equivalent of) about 8 full sized (800g loaf) slices of bread, buttered and cut, layered in a dish and sprinkled with caster sugar and dried fruit. Add 2 eggs to 1 pint (500ml) of milk, mix, pour over and allow to stand, so that the bread absorbs the milk/custard mix.
Bake at 170 deg for 45 minutes to an hour.

Bet you could spread the bread with something like nutella?

Apparently Prince Charles is a huge fan, though I do believe (i.e. I read it somewhere but I don't have a reference for the source) he has his fruit pre-soaked in brandy.

chirpycheap

I once watched a cookery programme in which they said to put the egg through a sieve and this stops the egg forming into clumps and tasting like scrambled egg. I always do that now and it does seem to make a smoother, tastier custard.

Raksha

I use sultanas rather than currants, good big plump raisins add a good depth of flavour too. Also, I don't faff about removing crusts or spreading with butter, I only butter the top slices, the rest of the butter I just drop on top in small pieces.
Coconut milk can be used in the custard too, very nice with pineapple and or rum soaked raisins for the grown ups. A fruit or malt loaf can be used too...

janetmw

Raksha wrote: »

.............A fruit or malt loaf can be used too...

Malt loaf is my favourite version. I add sliced bananas and a slug of rum in the egg/milk mixture..... a perfect winter warmer!

Janet

Valli

janetmw wrote: »

Malt loaf is my favourite version. I add sliced bananas and a slug of rum in the egg/milk mixture..... a perfect winter warmer!

Janet

note to self - so bananas DO work then...:T

dingdongsaving

I love it with YS/whoopsie croissants too Yum!

herbily

If you have fresh or frozen blackcurrants (and if you like them, obviously!) they make a good alternative to blackcurrants. I usually whisk the eggs into the milk so that they don't separate out, and I leave the bread/egg/milk mixture to soak for a long time, several hours at least.

Winter favourite - worth experimenting with, and now you've made it once you can do it again:T

meritaten

I was taught that the bread needs to be a bit 'stale' - it absorbs the custard better. a dense textured bread is better than the 'holey' ones! in fact I make it with supermarket Value white sliced. no complaints in Chez Meritaten.

Poppy9

My mother always added mixed spice to the custard mix and she always used stale bread. Mine never tastes as good as her's did though