Bread and Butter Pudding

Bread and Butter Pudding
  1. 50 g unsalted butter
  2. 12 slices of white bread
  3. 50 g sultanas
  4. 4 eggs plus 4 egg yolks
  5. 175 g caster sugar
  6. 600 ml cream
  7. 1 Vanilla pod or 1 teaspoon Vanilla Essence
  8. 3 tablespoons of marmalade or jam
  1. Lightly butter a 2-litre baking dish.
  2. Butter the bread, remove the crusts, then cut each slice into 2 triangles.
  3. Arrange triangles in layers in dish, sprinkle sultanas in between layers. Do not put sultanas on top as they will burn.
  4. Whisk the eggs, egg yolks and caster sugar.
  5. Place both creams and vanilla pod in a saucepan and bring to scalding point.
  6. Pour cream over the egg mixture and whisk lightly to combine.
  7. Strain mixture over bread slices.
  8. Set pudding aside for at least 30 minutes - this ensures that the pudding will be light.
  9. Preheat the oven to 180°C then place the baking dish in a large roasting pan and pour enough boiling water into the pan to come halfway up the sides of the baking dish.
  10. Cover the dish with foil, place in the oven and bake for 15 minutes.
  11. Remove foil and bake pudding uncovered for another 15 mins or until golden.
  12. Heat marmalade in the microwave for about 40 seconds or in a small saucepan over low heat for 1-2 minutes until spreadable.
  13. Remove pudding from oven and use a pastry brush to spread marmalade over top.
  14. Return to oven for 2 - 3 minutes, then serve immediately.
Recipe by Anglicare North Queensland Limited.