BREAD AND BUTTER PUDDING

With this recipe, milk, cream, and egg-soaked bread are transformed into a light, custard-like pudding in a mere 40 minutes in the oven.

Never fear if you have some stale bread that needs using up. This is a light delicious pudding with a lovely dark toasted nutmeg crust. One of the best things about these types of desserts is it is an excellent way to use up leftover white bread, making this a very economical dish to cook.

There is barely anyone who does not love a good bread-and-butter pudding. It is one of those desserts that made British puddings the envy of the world and is centuries old. With this recipe, milk, cream, and egg-soaked bread are transformed into a light, custard-like pudding in a mere 40 minutes in the oven.

The classic English dessert, a firm favourite world-wide, this is custardy on the inside, and golden and buttery on the surface. Let your imagination run wild with add ins of your choice – and toppings! This is the Aussie / English version which is far less sweet than typical American Bread Pudding recipes (but still plenty sweet in my opinion!).

Serves: 12, 95sp for the whole recipe, 8sp per serving

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