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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: American, English, world
Servings: 3
Calories: 324kcal
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
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.
Calories: 324kcal