from fat to thin

Friday, 25 November 2011

bread and butter pudding

I've just realised that this is only the third blog i've done this week and i'm so sorry. It's been a tough week but not going to share here, will spoil your appetite.

I've always loved bread and butter pudding, the traditional one, not the chocolate one or the fancy sweet bread one, just the plain and simple bread and butter one. Now it's best to use bread that is slightly 'old' but not green mouldy and no the mould would not add extra flavour. So slightly dry bread like the end of the loaf but not the crust might be a bit tough.

so here goes ...

6 slices of bread, white is best for this one
3-4 tbsp sugar
1 pint milk - whole or semi 
3 eggs beaten
dried fruit - to taste

You will need a pint dish with deep sides but not too deep, shape of your choosing but you don't want a bowl/basin, i normally use a small lasagne dish but a casserole dish would do. Butter the dish. Butter the bread both sides (gets a bit messy but it's worth it). Cut the bread into quaters and layers into the dish adding fruit as you go - i'm very sorry i'm not a measurer i just tend to add the amount that looks right so i'm giving you permission to do the same. Heat the milk in a pan to warm but don't boil it and if you do, leave it to cool to warm before adding the eggs. Now using a fine-sieve pour the milk through the sieve onto the bread in the dish. Sprinkle with nutmeg. Cook on gas mark 6 (medium/hot) for about 30 minutes. Make sure the egg mixture is set/cooked by inserting the point of a knife into the middle of the dish, if you can still see liquid it's not cooked give it a few more minutes then try again.

NB you could add cooked fruit such as apple instead of the dried fruit and cinnamon.
NBB Its very nice cold for breakfast :)

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