I managed to make bread-and-butter pudding last night. I used this recipe because I didn't plan to prepare the sauce.
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
To Gurl, you can get Erna's recipe here:
Bread and Butter Pudding (Classic Essential Puddings book)
1/2 cup (60gm) mixes raisin/sultanas
2 tbsp brandy or rum (mommy idak ler taruk ni yerr )
30gm butter, softened (mommy tak timbang, guna sebanyak mana perlu sapu kat roti)
4 slices good quality white bread or brioche loaf (mommy idak le guna 4 keping aje )
1/4 cup (60gm) caster sugar
3 cups (750ml) milk
1/4 cup (60ml) cream
1/4 tsp vanilla essence
1/4 tsp ground cinnamon (mommy idak taruk.. )
1 tbsp demerara sugar (tak dak taruk sebab takde leeee )
1. Soak the raisins in the brandy or rum for 30 mins (definately skip this step lorrrr )
2. Butter the slices of bread or brioche and cut each into triangles. Arrange the bread in a 1litre shallow ovenproof dish.
3. Beat the eggs, caster sugar, milk, cream, vanilla and cinnamon in a large bowl. Add in the raisins and mix well.
4. Pour the custard over the bread. Make sure the fruits spread out evenly. Cover and refrigerate for 1 hr.
5. Preheat the oven moderate 180'c. Sprinkle the pudding with demerara sugar. Bake for 35-40 mins or until the custard is set and the top is crunchy and golden.
Notes: It is very important that you use good quality bread in a bread and butter pudding. Ordinary slced white bread will tend to go a bit claggy when it soaks up the milk. Bread and butter pudding can be made with all sorts of bread or cake leftovers. Croissants, Danish pastries and fruit loaf make luscious bread and butter puddings. A demerara sugar or crushed sugar cubes will give a lovely crunchy topping. For a shiny top, glaze the hot pudding with warmed apricot jam.
Vanilla Custard Sauce
Place 1cup (250ml) milk and 1/4 cup (60ml) cream in a pan. Mix well. Bring to the boil, then remove from the heat immediately. In a bowl, whisk 3 egg yolks, 1/2 cup (125gm) caster sugar (nak kurang manis bleh kurangkan) and 2tsp cornflour. Slowly pour the hot milk and cream onto the egg mixture, whisking continuosly. Return to the pan and stir over low heat until the mixture boils and thickens. Remove from the heat and stir in 1/2 tsp vanilla essence.
Both recipes looked almost the same. The main ingredients that I captured in my mind are eggs, milk, sugar and raisins. The rest, I think you can agak-agak lah.
I had snapped the picture of the pudding but I don't have the cable with me right now. Later, alligator!
Please leave your comments here. ;)