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BREAD AND BUTTER PUDDING RECIPE

1 year ago

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 BREAD AND BUTTER PUDDING
Bread and butter pudding was absolutely my favorite when I was growing up. My mother always made it with cheap white sliced bread, but I’ve experimented with all sorts since: baguette, panettone, brioche, croissants. Pain au chocolat is my current favorite, as the nuggets of chocolate give it that extra dimension.
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Servings
MetricUS Imperial
Ingredients
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Instructions
  1. Preheat the oven to 350°F. Lightly butter 9 x 7-inch baking dish.
  2. Heat the jam in a pan over low heat for a couple of minutes until melted. Remove and set aside.
  3. Butter the slices of pain au chocolat on one side, place them in a large bowl, and set aside. Now sprinkle about 2 teaspoons of the cinnamon into the buttered serving dish along with 2 tablespoons of the sugar and all of the raisins. Pour over most of the melted jam, reserving a small amount for glazing at the end.
  4. Whisk together the milk, cream, eggs, vanilla seeds, and 1 teaspoon of the cinnamon and pour half of this mixture all over the bread. When it has soaked in slightly, arrange the bread in the baking dish so the pieces are overlapping. Continue layering the bread until all the pieces have been used, then pour over the rest of the egg mixture and scatter the surface with the remaining sugar and a light dusting of cinnamon.
  5. Place in the preheated oven and bake for 35–40 minutes until golden.
  6. To serve, brush the pudding with the reserved melted jam and serve immediately.

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