Bread And Butter Pudding
Eggless bread pudding is a classic English dessert prepared with stale or a day old bread. Serve this delicious dish in multiple ways. Serve plain and warm as breakfast or as dessert with a scoop of ice cream. Either way it is delicious!
Servings: 3
Calories: 324kcal
Ingredients
For custard sauce
- 2 cups whole milk boiled and cooled
- 3 tablespoons custard powder or corn flour
- 1 teaspoon vanilla extract optional
- 4 tablespoons sugar
For bread butter pudding
- 8 bread slices
- 3 tablespoons soft butter
- 1/4 cup raisins or sultanas
- 1/4 cup chopped almonds
- 2 tablespoons brown sugar
To serve (optional)
- vanilla ice cream
- rabdi
- caramel or chocolate sauce
Instructions
To Make Custard Sauce:
- Mix 2 tablespoons custard powder into 1/4 cup boiled and cooled milk. Mix well without any lumps.
- Now add this custard slurry to the remaining milk. Add sugar and mix well.
- Cook this in low flame stirring continuously. Once the custard is thick and coats the back of the ladle remove from flame.
- Keep covered until use.
To Make Bread and Butter Pudding:
- Preheat oven to 180C / 350F
- Butter all the bread slices well. Slice the bread into triangles or cubes.
- Grease a deep baking dish well with butter.
- Arrange 1/2 of the bread slices in such a way they are slightly overlapping.
- Sprinkle a generous amount of raisins and chopped almonds
- Pour prepared custard sauce.
- Arrange the remaining buttered bread slices.
- Add more dry fruits.
- Finally a generous sprinkling of brown sugar.
- Carefully place the tin in the hot oven and bake for 20-25 minutes.
- Once the top appears browned and set remove from oven.
- Cool for 5 minutes and serve bread pudding warm.
- You can serve with any sweet sauce or a scoop of ice cream as dessert.
Nutrition
Calories: 324kcal