Since I came to Ireland those good few years ago I had tried bread & butter pudding on many occasions. You can have really bad luck and get a pudding that's tough like a brick (which happened to me once in a really good restaurant, of all the places) or you get rubbery bread and butter pudding or really tasteless one. Sometime you might be really lucky and get bread and butter pudding that's really soft, moist, not to sweet and full of flavor but... nothing beats home made, fresh from the oven, still warm bread & butter pudding. Even better if that bread & butter pudding is made with fresh blueberries and chocolate chips! :)
The below recipe comes from a great book about "all things dessert" written by no other but one big dessert/pudding fanatic (yes, a fanatic ;) ), MasterChef UK presenter Gregg Wallace's "Gregg's favourite puddings", but I've adapted the recipe slightly.
"Bread and butter pudding is made by layering slices of buttered bread scattered with raisins in an oven dish into which an egg and milk (or cream) mixture, commonly seasoned with nutmeg (and sometimes vanilla or other spices), is poured (...) The earliest bread and butter puddings were called whitepot and used either bone marrow or butter. Whitepots could also be made using rice instead of bread, giving rise to the rice pudding in British cuisine. One of the earliest recipes for a bread and butter pudding was written down by John Nott in 1723." - by Wikipedia.org
How to make it...
- 40 g butter
- 4 slices of white bread, crust removed (I used 1 1/2 slightly stale semi baguettes)
- 75 g apricot jam, optional (didn't use any)
- 2 tablespoons chopped mixed peel (didn't use)
- 3 tablespoons sultanas (didn't add any)
- 2 tablespoons milk chocolate chips
- 1/2 cup fresh blueberries
- 475 ml milk
- 2 tablespoons caster sugar
- 2 eggs, beaten
- cream to serve, optional
Use 15 g butter to grease an ovenproof dish, spread the remaining butter over the bread, then spread with jam (which I didn't use). Cut the bread into small triangles and layer in dish sprinkling with mixed peel and sultanas between the layers, in my case they were chocolate chips and blueberries.
Put the milk and sugar in the saucepan and heat to just below the boiling point. whisk in the eggs then pour the mixture over your layered bread. Leave to soak for minimum 30 minutes.
Place the dish in the large roasting tin. Pour boiling water into the tin to come at least halfway up the sides of the dish. Bake in a preheated to 180 C oven for 45 minutes. Increase the oven temperature to 190 C and bake for further 10 minutes or until crisp and golden on top and just set. Serve warm with cream.
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