Bread and Butter Pudding
Course: DessertCuisine: BakingDifficulty: Medium
Serving
6
Prep time
30
minutesCooking time
40
minutesTotal time
1
hour10
minutesThis pudding is a little different to your regular bread and butter pudding but easy enough for everyday. I’ve added some cream and a little brown sugar to the original recipe but the fruit and spice combo is lovely and fragrant. Bread and butter pudding lovers should give it a try.
Ingredients
4 eggs
6 slices of good bread (or even some stale cake)
Butter for spreading
50 g dried apricots, chopped
1 apple, peeled and chopped
Zest of an orange
3 Tbsp runny honey
1 Tbsp brown sugar
1 tsp finely chopped fresh rosemary (or ½ tsp dried)
1/2 tsp cinnamon
1 cup of cream
2 cups of milk
1 tsp vanilla essence
A little drizzle of olive oil
Directions
- Preheat the oven to 180°C.
- Butter the bread and cut into quarters.
- Arrange ½ the bread, butter side up in an ovenproof dish.
- Scatter on the dried apricot pieces and the chopped apple.
- Add a sprinkle of brown sugar and cover with another layer of buttered bread, butter side up.
- In a large bowl whisk together the eggs, milk, cream, honey, cinnamon, vanilla, orange zest and rosemary.
- Pour over the prepared bread and leave to soak for 30 minutes.
- Just before baking drizzle with a little olive oil and bake for 30 – 40 minutes or until risen and golden.