Recipes - Bread and Butter Pudding
I. Infuse vanilla & bun spice into the milk & cream which has been brought to the boil
2. Once cool, add the sugar & eggs & whisk lightly
3. Butter the slices of brioche & cut into appropriate size
4. Place one in bottom of dish, sprinkle in a few raisins & place another slice on top, butter side up
5. Pass the egg mix & pour into the mould to nearly fill then sprinkle with demerara sugar
6. Bake in oven in a bain marie at 325°F for 20-25 minutes until golden brown & golden on top
7. Serve with a little cream chantilly
Pudding recipe provided by Odin's2. Once cool, add the sugar & eggs & whisk lightly
3. Butter the slices of brioche & cut into appropriate size
4. Place one in bottom of dish, sprinkle in a few raisins & place another slice on top, butter side up
5. Pass the egg mix & pour into the mould to nearly fill then sprinkle with demerara sugar
6. Bake in oven in a bain marie at 325°F for 20-25 minutes until golden brown & golden on top
7. Serve with a little cream chantilly
Ingredients
Ingredients (10 portions, 250ml ramekins)
I pt Double Cream
I pt Full Cream Milk
8 oz Caster Sugar
8 Whole Eggs
8 oz Raisins (soaked in a little brandy)
2 Vanilla Pods
I tsp Bun Spice
2 x llb Loaves of home-made brioche - cut into 20 slices
Butter for spreading
Demerara sugar for sprinkling over top
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