It’s the middle of March, the daffodils are out and there is some warmth to the sun (when it isn’t hiding behind clouds). I was just starting to believe that spring was on its way when the Beast from the East made a come back and we’re forecast 20cm of snow for this weekend 😣.
One upside of cold weather (for me at least) is the comfort food that goes alongside it and bread and butter pudding is up there with the best of them. Buttered bread in an egg custard, sweetened with sugar and raisins. Serve it with custard and it’s heaven in a bowl.
I’m starting to think a little bit more healthily (more of that in another post) so swapped the butter for margarine. People seem to be split on whether butter or margarine is the better option but high cholesterol runs in my family so I try to stay away from saturated fat where I can. I also only added 25g of sugar to this recipe (many recipes for this pudding use at least double that). I didn’t miss the extra sugar at all – the raisins give it added sweetness and we serve it with custard anyway.
Usually I’d add some of the raisins to the top of the pudding but although it looks good none of us can stand the taste of overcooked raisins, so I put them all in the middle instead.
If you’re looking for a treat you could swap the raisins for the same weight of chocolate chips. These are great added to the top of the pudding, as well as in the middle.
Jess was my only helper today, although Sophie was happy to keep us company. There are lots of steps for children to get involved in with this recipe, in face Jess was able to do pretty much all of this recipe, although she wasn’t too keen on cracking the eggs after breaking one all over her hand the last time we cooked together!
It does make a difference if your bread is butter side up or butter side down in this recipe. Putting the bottom layer of bread butter side down helps to grease the dish, preventing the pudding from sticking to it. Putting the top layer butter side up helps this yummy desert to brown during cooking and gives it a bit of crunch that contrasts against the soggy bread underneath.
- 8 slices of medium sliced bread
- butter or margarine for spreading (roughly 7-10g for each slice of bread)
- 2 eggs
- 400ml semi-skimmed milk
- 25g caster sugar
- 50g raisins
- Butter half of the slices of bread on one side. Cut them in half (or quarters if you prefer) and lie them butter side down in a medium roasting dish. It doesn’t matter if they overlap.
- Add the raisins and half of the sugar to the bread.
- Butter the remaining slices of bread, cut them in half or quarters and lay them out to cover the raisins layer.
- Beat the eggs well and then mix them with the milk.
- Pour the egg mixture over the bread, making sure to cover all of it (any that isn’t covered will dry out during cooking). Then sprinkle the rest of the sugar over the top.
- Leave the pudding for 30 minutes to let the egg mixture soak into the bread.
- Heat your oven to 180°C, then cook for around 40 minutes until the top is golden and the egg mixture has set.
Your bread pudding can be served with cream or ice cream but our favourite is with a good helping of custard.
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