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.

Bread and butter pudding