Bread and Butter Pudding

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Bread and Butter Pudding
This is a Non Vegetarian Recipe
  • RECIPE CATEGORY: Breakfast
  • Cuisine: British
  • type: Non Veg
  • 1 hour
  • 8
  • Easy
This is a Non Vegetarian Recipe
  • RECIPE CATEGORY: Breakfast
  • Cuisine: British
  • type: Non Veg
  • 1 hour
  • 8
  • Easy
  • 450 mlDlecta Premium Milk
  • 375 mlDlecta Dairy Cream
  • 250 gCaster Sugar
  • ½ tspVanilla essence
  • 3Eggs
  • 3Egg yolks
  • 100 gD’Lecta unsalted butter
  • 400 gWhite sliced bread
  • 50 gRaisins
Step 1

Bring the milk, cream, sugar and vanilla essence to a boil.

Step 2

Whisk the eggs and the egg yolks together.

Step 3

Put a little of the boiling milk very slowly to the egg mixture whisking gradually.

Step 4

Add almost half the milk to the mixture slowly.

Step 5

Now add the egg mixture to the remaining milk mixture and keep aside.

Step 6

Spread each bread slice with butter and cut in half.

Step 7

Take a 8cm deep baking tray or a cake tin, line it with a parchment paper and arrange half the buttered bread slices slightly overlapping each other.

Step 8

Sprinkle half the raisins over the top of the bread.

Step 9

Pour half the milk egg mixture over the bread.

Step 10

Layer the remaining buttered bread over this, sprinkle with the remaining raisins and pour over the remaining egg custard over the bread.

Step 11

Let the custard soak in the bread for at least 1 hour.

Step 12

Meanwhile, preheat an oven at 170°C.

Step 13

Bake the bread pudding for 30 minutes until set.

Step 14

Remove from the oven and let it cool to room temperature.

Step 15

Chill in the refrigerator for at least 2 hours.

Step 16

Remove from the fridge and cut in squares.Warm in the microwave before serving with vanilla ice cream.

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