Bread and Butter Pudding

Servings 6
Difficulty Beginner
Total Time 1 hour

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INGREDIENTS

METHOD

  • Thoroughly grease a baking dish with melted butter.
  • Lightly butter each slice of bread then slice in half on the diagonal.
  • Arrange the slices in neat overlapping rows to completely cover the base of the baking dish. Mix the milk and cream in a large saucepan and scald.
  • Whisk the egg and sugar until light, add vanilla essence and Hinds Spices Cinnamon.Combine with the hot milk by first adding a little hot milk to the egg mixture before combining everything together. Strain into a jug.
  • Pour gently over the bread slices, which will float on the top.
  • Bake at 180°C for 45 minutes. Remove from the oven and allow to cool for 10 minutes.
  • Heat the Rhodes Quality Smooth Apricot Jam with 10ml water and strain through a fine sieve. Brush lightly over the top of the pudding.
  • Just before serving, dust with icing sugar and serve warm.