
Leftover Bread & Butter Pudding
CATEGORIES:
- Breads & Muffins
- British Classics
- winter
- dessert
- vegetarian
Bread & Butter Pudding
Nutrition Values per serving (with cream) |
Women`s GDA per serving |
Typical GDA Values (Women) |
|
Energy (kcal) |
509 |
25.4% |
2000 kcal |
Energy (kJ) |
2138 |
N/A |
|
Protein (g) |
7.9 |
0.2% |
45g |
Carbohydrates (g) |
54.0 |
23.5% |
230g |
of which sugars (g) |
36.4 |
40.4% |
90g |
Fat (g) |
44.1 |
63.0% |
70g |
Of which saturated fat (g) |
37.7 |
189.0% |
20g |
Fibre (g) |
3.5 |
14.6% |
24g |
Salt (g) |
0.7 |
11.0% |
6g |
YIELDS
4
PREPARATION
20 mins
COOKING
30 mins
INGREDIENTS
- 200ml Full fat milk
- 100ml Double cream
- 1 Vanilla pod (split)
- 1 Medium orange (thinly pared zest)
- 60g Unsalted butter (softened)
- 8 Small slices 2-day old fruit bread (about 250g cut into triangles)
- 3 Medium eggs
- 60g Tate & Lyle Golden Granulated Sugar
- Custard or cream (for serving)
HOW TO MAKE THIS RECIPE
- Preheat the oven to 180°C/Fan160°C, 350°F, Gas Mark 4.
- Combine the milk, cream, vanilla pod and orange zest in a small non-stick pan, simmer for 2-3 minutes, turn off the heat, cover and leave to infuse until cool.
- Butter the bread on both sides, arrange half the slices in the dish, overlapping them as you do.
- Beat the eggs and 40g of the Tate & Lyle Golden Granulated Sugar together in a jug then add the milk mixture, removing the vanilla pod, scraping out and adding the seeds.
- Discard the vanilla pod and the orange. Pour half the milk mixture over the bread, arrange a second layer of bread on top then pour over the remainder of the milk.
- Sprinkle over the rest of the Tate & Lyle Golden Granulated Sugar and leave to sit for 15 minutes.
- Place the pudding in the roasting tin, fill halfway with hot water and bake on the middle shelf for 25-30 minutes until golden brown. Remove and serve with custard or cream.
CHEF'S TIP
Fancy switching up this British Classic? Add a splash of your favourite rum or brandy for a boozy bread and butter pudding.