Bread and butter pudding
A classic dish from English and Irish cuisine which can be made in many different ways.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,600 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
750 |
g |
milk |
|
240 |
g |
egg |
|
300 |
g |
sugar |
|
50 |
g |
sultana raisins, soaked |
|
1 |
|
vanilla pod |
|
½ |
tsp |
ground cinnamon |
|
450 |
g |
brioche |
|
As needed: |
|
butter |
Preparation method
- Soak the sultanas in cold water.
- Mix the milk with the eggs.
- Slice open the vanilla pod and scrape out the seeds.
- Add the sugar, ground cinnamon, and the vanilla seeds to the milk and stir well.
- Slice the brioche and spread with a thick layer of butter.
- Arrange the slices of bread in an oven-proof dish.
- Mix the soaked sultanas with the bread.
- Pour the milk over the bread.
- Bake the pudding in an oven preheated to 180°C for 45 minutes.
- If the pudding starts to brown too quickly, lower the temperature to 160°C.
Serving suggestions
- Variation tip: Replace 150ml of the milk with a creamy liqueur like Baileys.
- Serve as a dessert with warm caramel sauce.