Richard’s Bread and Butter Pudding
I am very blessed to not only have a handsome husband but one who can cook too! A couple weeks ago, Richard suddenly got a craving for Bread and Butter Pudding. I have to admit it is something I have never made and until he made it I honestly don’t think I had ever eaten it so I got out of the kitchen and let him cook!
8 slices of “good” whole wheat bread (We do keep organic (Rudi’s), all natural i.e no long list of ingredients that you cannot understand, sliced whole wheat bread in the freezer for things like this and if we want to make Toasted Sandwiches etc. Of course you can use white bread but you will not get the rich flavor then.)
2 oz – 1/4 stick (50g) butter or however much it takes!
2 oz – 1/2 cup (50g) raisins
1 1/2 oz – just under 1/4 cup (40g) sugar
2 eggs
20 fl oz (568ml) milk
1/4 tsp each of ground cinnamon, nutmeg and cloves
1 tsp vanilla essence
- Spread bread thickly with butter. Cut into triangle quarters.
- Place half into a 9″ x 9″ dish.
- Sprinkle with fruit and half the sugar.
- Beat eggs, milk and vanilla essence well together.
- Pour half of the mixture over the bread in the dish.
- Top with remaining bread, buttered sides uppermost, pour on the rest of the milk and egg mixture and sprinkle with remaining sugar. (Richard sprinkled the top with raisins also.)
- Sprinkle the cinnamon, nutmeg and cloves on top.
- Leave stand for 30 mins so that the bread absorbs some of the liquid. (If you are in a hurry just stick it in the oven as is!)
- Bake at 325 F (170C) for 45 mins to 1 hr until pudding is set and top is crisp.
I was pleasantly surprised how yummy this “plain” dish was. Very palatable!
Liz (for Richard)
