Recipe For Rich Bread And Butter Pudding at Jeannette Southall blog

Recipe For Rich Bread And Butter Pudding. Preheat an oven to 170°c (350°f). Beat together the milk, eggs, sugar, and vanilla until well combined. First of all, cut each slice of buttered bread in half, then into quarters, leaving the crusts on. Grease an ovenproof dish, about 23x28cm/9x11in in size, with butter. Preheat your oven to 350°f (175°c). Allow the pudding to cool for a few minutes before serving. Next, in a measuring jug, measure out. Preheat oven to 180°c/350°f (all oven types) egg mixture: Pour the egg mixture into the baking dish. Pour over bread and press down firmly to compress pudding and help bread absorb milk mixture. Add bread and sultanas, briefly mix, then set aside for 3 minutes to allow egg mixture to soak through the bread. Bake in the preheated oven until golden brown and set, about 30 to 40 minutes. Pour the mixture over the bread and butter. Spread each slice with on one side with butter, then cut. Place eggs in a large bowl, whisk briefly.

Pour the egg mixture into the baking dish. Sprinkle with 1/2 of the sugar and 1/2 cup currants. Now arrange one layer of buttered bread over the base of the dish, sprinkle over the candied peel and half the currants, then cover with another layer of the bread and the remainder of the currants. Whisk the eggs well, and stir into the milk. First of all, cut each slice of buttered bread in half, then into quarters, leaving the crusts on. Pour over bread and press down firmly to compress pudding and help bread absorb milk mixture. Arrange remaining bread on top, then sprinkle with remaining sugar. Place eggs in a large bowl, whisk briefly. Add remaining egg mixture ingredients and whisk. Spread each slice with on one side with butter, then cut.

Luxury bread and butter pudding MummyPages.ie

Recipe For Rich Bread And Butter Pudding Push the bread down into the egg to help it absorb the egg mixture. Preheat the oven to 180c/350f/gas 4 and use some of the melted butter to grease. Pour over bread and press down firmly to compress pudding and help bread absorb milk mixture. Allow the pudding to cool for a few minutes before serving. Now arrange one layer of buttered bread over the base of the dish, sprinkle over the candied peel and half the currants, then cover with another layer of the bread and the remainder of the currants. Preheat your oven to 350°f (175°c). Bake in the preheated oven until golden brown and set, about 30 to 40 minutes. Beat milk, eggs, and nutmeg together in a bowl. Pour the mixture over the bread and butter. This step helps the pudding set, making it easier to slice. First of all, cut each slice of buttered bread in half, then into quarters, leaving the crusts on. Arrange remaining bread on top, then sprinkle with remaining sugar. Add bread and sultanas, briefly mix, then set aside for 3 minutes to allow egg mixture to soak through the bread. Preheat oven to 180°c/350°f (all oven types) egg mixture: Layer the bread and raisins in a greased 8×8 baking dish. Add remaining egg mixture ingredients and whisk.