Bread and butter pudding - Day 261 of Project 365
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Author: Matthew Status: published Published: Jan 04,2010 license cc-by-nc-nd
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Share on Twitter04/05/09
As I'm catering for myself (yet again) I decided I needed some comfort food! This is my slightly more savoury version of this once popular traditional English dessert. For an even lower fat vegan version you can allegedly substitute the eggs for a 2 bananas and the mik for soya milk but I've not tried it!
I like drier crusty bits on top ;) but some people don't. You can remove the bread crusts and use 8 slices of bread and a bit more milk for a slightly more sloppy mix!!
Here is what you need.
4 slices of your favourite toasting bread
350ml of milk (I used semi skimmed)
25 grams of butter
2 medium eggs
3 teaspoons of brown sugar
1 handful of sultanas
Sprinkle of ground cinnamon
Here is how you do it.
Butter the bread (of put a knob of butter on each slice).
Butter the dish (I don’t usually bother).
Place the bread in a slice at a time chucking a few sultanas in between each slice.
Heat the milk till it’s hot but not boiling. Crack the eggs into a bowl, mix in 2 teaspoons of sugar, add the hot milk, give it a quick whisk.
Pour the mix over the bread trying to soak all the tops of the bread that stick out of the mix.
Sprinkle with the remaining sugar and a light dusting of cinnamon.
Leave to stand for 30 mins. (I generally prepare and cook the main meal now and then place it in the oven as I serve the main meal)
Heat in a preheated oven at 180C for 25 to 30 mins.
Serve in a bowl with proper vanilla ice cream.
This will just serve 3 or 4, or provide 2 generous portions... or if you are a greedy pig like me, you will scoff the lot in a sitting!
The top pic is the pudding just before it goes in the oven, the bottom is just before I tucked in ;)
Lightroom: white balance, auto levels, push black point till the background disappears, export to Photoshop
Photoshop: merge the 2 shots, brightness +10, crop, sharpen, save to JPG
