I've been planning to make a bread & butter pudding as a match to the lovely Meander Valley Double Cream but instead of going the traditional route I decided to experiment and use that Chocolate and Parsnip Loaf I had made.
The result? Well, you be the judge.
Bread and Butter Pudding
stale bread, cut into thick slices
¾ cup milk
½ cup cream
2 tablespoons caster sugar
extra caster sugar, for sprinkling
Butter the bread on both sides and then cut into small cubes.
Break the eggs into a bowl, add the milk, cream and sugar and whisk until combined and the sugar has dissolved.
Place the bread cubes into an ovenproof dish - don't squash them in too tightly.
Pour in the mixture and then let it sit for a few minutes to allow the bread to absorb some of the mix.
Sprinkle over some extra caster sugar and then cook in a preheated 170°C/325°F oven until golden on top and the egg mixture has just set.
Let it cool for a few minutes before serving.
When you cut through you'll notice that the chocolate chips in the bread have softened and there's a lovely coloured layered look between the egg custard and bread. It's just a perfect excuse to have some double cream!
Tagged with Sweet Food