The ultimate bread & butter pudding

The ultimate bread & butter pudding

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Valli Little has borrowed a few ingredients from the French to turn this Brit classic into a luscious dessert.

The ingredient of The ultimate bread & butter pudding

  1. 2 almond croissants (see note), roughly torm
  2. 3 pain au raisins (see note), roughly torn
  3. 400g brioche loaf, roughly torn
  4. 100g unsalted butter, melted, cooled
  5. 6 eggs
  6. 1 cup (220g) caster sugar
  7. 600ml pure (thin) cream
  8. 600ml milk
  9. Finely grated zest of 1 orange
  10. 2 teaspoons vanilla extract
  11. Icing sugar, to dust

The instruction how to make The ultimate bread & butter pudding

  1. Grease a 2L baking dish.
  2. Arrange the almond croissant pieces in the baking dish, then top with layer of pain au raisins pieces and finish with a layer of brioche.
  3. Whisk the butter, eggs, sugar, cream, milk, orange zest and vanilla together in a bowl until just combined. Pour over the pastries and brioche, then stand for 3-4 hours to allow the cream mixture to soak in and the flavours to develop.
  4. Preheat the oven to 180u00b0C.
  5. Bake the pudding for 1 hour or until just set. Dust with icing sugar and serve.

Nutritions of The ultimate bread & butter pudding

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calories: https://schema.org
calories: NutritionInformation

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