Bread and butter pudding
How to make Bread and butter pudding recipe - variaion. For a more traditional bread pudding, omit the marmalade and ginger. pouding au pain et beurre recette
SERVES 4–6
2 tbsp butter, at room temperature
4 thick slices firm-textured white bread, challah, or brioche
4 tbsp thick-cut Seville orange marmalade, chopped if pieces are large
1 large egg
1¼ cups whole milk
2 tbsp granulated sugar
1 tsp ground ginger
Method:
1 Spread the butter evenly over each slice of bread, then spread with the marmalade. Cut each slice into 4 triangles. Arrange in a lightly buttered 1 quart (1.2 liter) dish. In a bowl, lightly beat the egg into the milk, then beat in the sugar and ginger. Pour the mixture over the bread and leave to stand for 30 minutes.
2 Preheat the oven to 350°F (180°C). Bake for 35 minutes or until the custard is set and the top is golden brown. Leave to cool completely, then wrap in foil, and freeze.
3 To serve, defrost in the refrigerator overnight. Bake uncovered in a preheated 350°F (180°C) oven for 30 minutes, until heated through.
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| Bread and butter pudding |
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