bread and butter custard

3 Add the milk and cream and whisk well. 4 If not pre-soaked overnight reconstitute the sultanas or raisins.

Brioche And Butter Pudding Recipe Food Bread And Butter Pudding Great British Chefs

You dont want the mixture to come to a boil.

. Replace the fruit loaf with other leftover bread. Cut bread in half diagonally forming triangles. Bread and butter custard pudding. Put a layer of brioche in the bottom of an ovenproof dish or roasting tin.

For more recipes like this Join Maggies Food Club. 1 Preheat the oven to 200C and grease a 6 cup baking dish with butter. Spread over a generous spoonful of jam and then add another layer of brioche repeating until the dish is full. Cut each sandwich into quarters.

In a jug whisk together the ready-made custard milk and vanilla extract. Spread both sides of fruit loaf bread slices with butter cut into quarters and place on top of custard. Pour the custard into a. Gently pour the milk mixture into the dish.

Serve with cream andor ice cream. Let stand 30 minutes to let mixture soak into bread. Pre heat oven to 200C400FGas 6. Then add the warm milk.

Preheat oven to 160C 140C fan-forced. In a jug mix the milk sugar and eggs I beat with a fork to combine well. Pour the custard mixture over the bread. Preheat oven to 200C400FGas 6.

Arrange 2 layers of bread slices in a lightly buttered 8-inch square baking dish. Preheat oven to 350. Cut the bread into 1 cm 12 inch thick slices and trim the crusts. Bring to the boil.

Whisk the eggs in a large bowl. Gradually add the hot milk mixture to the egg mixture while whisking constantly. Use some of the remaining butter to grease a 2 litre 70 fl oz. Bake in the oven around 40 minutes.

If using white bread add ground cinnamon or nutmeg to the custard mixture. When oven is ready bake 40 minutes or until golden brown. Slather leftover hot cross buns with chocolate spread and drench in homemade chocolate custard to transform them into a twist on bread and butter pudding The ultimate makeover. 2 Whisk eggs in a large bowl until well combined add the light brown sugar and orange zest and whisk again.

Pour it over the casserole things. Slice the hot cross buns in half with a bread knife and butter both sides of the hot cross bun halves. Whisk in milk then pour into a greased 15 litre capacity ovenproof casserole dish. Spread half the slices on one side with butter you will have some butter left over and then the marmalade then place the remaining bread slices on the top to make sandwiches.

Grease shallow 2-litre 8-cup ovenproof dish. Sprinkle with nutmeg stand dish in a baking tray of water. Submit a Recipe Correction. Sprinkle over the raisins reserving a tablespoon for the top of the.

Pour over the custard into a jug and add 100ml water. Sprinkle nutmeg over dessert. Steps to Make It. Put a layer of brioche slices in the bottom of an oven dish sprinkle over a handful of dried fruit and then adding another layer of brioche repeating until the baking dish is full.

To make custard combine the milk cream sugar and extract in a medium saucepan. Place eggs Chelsea White Sugar and vanilla essence in a bowl and beat for 1 min. In a large saucepan whisk heavy cream milk vanilla eggs nutmeg and sugar until fully combined you do not want any trace of egg left behind. Bread and butter pudding.

Serve custard warm either by itself or with canned fruit. Place the 8-inch baking dish in a larger baking dish containing. Bread and butter pudding. Preheat the oven to 180c 160 fan Gas 4 and grease an ovenproof baking dish.

Place the pot over medium heat and cook on low-medium heat for 3-4 minutes until mixture has warmed through. Beat eggs with milk cream sugar salt and vanilla. Bread butter pudding A star rating of 47 out of 5. Press the bread down into the milk mixture and let sit for around 15 minutes.

In a medium bowl whisk together the eggs sugar vanilla and salt.