My Bread & Butter Pudding!

Neils Bread & Butter Pudding!
There are loads of recipes for this but this is my one, I love it and it works.
If you do have any left over bread it works better with that, than fresh bread!
8-10 slices of bread buttered, and cut in half!
!/4 pint of milk and 1/4 pint of double cream (thick cream), you can of course just use 1/2 pint milk., but it will not taste the same.
3 large eggs.
2oz of caster sugar. I have been told this is fine sugar, not confectioners sugar as that has cornstarch in it. Although you can use normal white sugar.
2 vanilla pods or vanilla extract, do not use essence it tastes horrible.
1oz rasins.
2oz sultanas or the other way round if you prefer.
1/2 tsp of cinnamon optional.
Ground nutmeg for the top.
I use a buttered 2 pint oblong lasagne dish to make this, or a deeper dish if you like more layers of it!

How to make it, the fun starts here.
In a pan add the milk, cream , sugar, cinnamon and gently heat. In the meantime slice the vanilla pods lengthways and remove the seeds adding them to the milk etc. If you are using vanilla extract you do not have to do this. Do not throw away the vanilla pods away, put them in your sugar jar, they will flavour your sugar wonderfully!
Whisk your eggs, you use the whole egg unlike custard.
Whilst the milk is just warming (give it a good stir), add the first slices of bread to the bottom of your buttered dish.
Don't over heat the milk you just want the sugar to dissolve and the vanilla to add its flavour, once that is done take it of the heat, giving it a good stir or whisk.
Strain into a cold bowl, to take the pods out, if you have not used pods then you do not have to do this.
Allow it to cool and then add the eggs, whisking all the time, till it is mixed.
Now sprinkle half the raisins and sultanas over the bread, evenly.
I use a ladle or large spoon, and put a bit of the mixture over the first layer of bread, some people do not do this and put the whole lot over the top. I find my way works better, bit like making a lasagne.
Then add the next layer of bread add raisins and sultanas, now pour the whole mixture over the top, evenly.
Next sprinkle with nutmeg, not too much.
Now I leave it to stand for at least 15 minutes, this allows the basic mixture to sink into the bread.
In a preheated oven (I hope), at gas mark 4/ 350℉/180℃ cook it for 30-40 minutes until it browns,
Serve it warm, although I like it cold as well. This is great for children, however if they are not coming around, I make an Adult version of it.
It is the basic recipe but with the following added.
1tsp of ginger
1tsp of mixed spice (cake spice), I was told it is like pumpkin spice in America.
Then once the mixture has cooled before you put the eggs in I add a good quantity of Rum.
You can also if you have the time soak the raisins and sultanas in some rum as well.
Regards.
Neil.


This message was edited Nov 16, 2009 12:11 AM