simple bread and butter pudding

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My Angel Pie | 20:31 Tue 10th Jul 2007 | Food & Drink
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i hate throwing out all my stale bread and want to be able to make a simple bread and butter pudding once a week, what's your way? variations?

thanks in advance


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Spread one side of the bread with butter and place butter side down in a dish.Sprinkle dried fruit and sugar over the bread and then put another layer of bread.
Warm some milk and mix with a beaten egg.Pour the mixture over the bread/fruit etc.Sprinkle nutmeg over the top.I then like to leave the pudding for a while so the milk/egg mixture really soaks in.
Bake in a medium oven until the top is browned.
Hope this has helped.
Question Author
how much milk should there be, enough to cover all the bread before it swells i suppose? Thanks for your recipe, it sounds easy and just the sort of thing i need.
I suppose it is about half a pint of milk,but ,yes,enough to cover the bread.
And when you want to try something a little special:

Chocolate Bread Pudding
Recipe courtesy Paula Deen

1 loaf French or Italian bread, cut into cubes (about 15 cups)
3 cups milk
1/3 cup heavy cream
1/4 cup coffee flavored liqueur
1 cup sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons pure almond extract
1 1/2 teaspoons ground cinnamon
6 eggs, lightly beaten
8 ounces semisweet chocolate chips

Pecan Rum Flambe Sauce, recipe follows

Preheat the oven to 325 degrees F.
Lightly grease a 13 by 9-inch baking dish fill with bread cubes.
In a large bowl, whisk together the milk, cream, and liqueur. In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add the cocoa mixture to the milk mixture and whisk to combine.
In a medium bowl, add the vanilla extract, almond extract, and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a cake tester inserted into the center of the pudding should come out clean.
Serve the pudding warm or cold, with Pecan Rum Flambe, dessert sauce.

Pecan Rum Flambe Sauce:

1 stick butter
1/2 cup brown sugar
1/2 cup chopped pecans
1/4 cup dark rum

In a large skillet, melt the stick butter and add brown sugar, stir together. Add the pecans and cook until sugar has caramelized over medium-high heat. Turn off the stove and pour in the rum. Stand back and carefully light with a long lighter. Be careful; a flame will shoot up above the pan. As the
Or maybe this:

The Best Bread Pudding
Recipe courtesy Paula Deen

2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans

For the sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.
My friend throws in raisins and cinnamon de-lish.
spread the bread and butter with marmalade, and then scatter mixed peel and brown sugar over the top just before you put it in the oven - lovely!
Try using brioche instead of bread - decadent!
Or make just Bread Pudding - good to keep as well and not so messy to eat - bit like a slab cake, rather than 'wet' pudding affair. When its cold you can slice it and drench in hot custard..........

225g (8oz) Stale Bread
110g (4oz) Currants, Raisins or Sultanas
50g (2oz) Brown Sugar
50g (2oz) Butter
� tsp Mixed Spice
1 Egg

Pre-heat oven to 170�C: 325�F: Gas 3
Break bread into small pieces; soak in cold water at least 1 hour
Strain and squeeze out as dry as possible.
Place into a basin and mash with a fork.
Add the dried fruit, sugar, mixed peel and mixed spice, mixing well.
Add the egg and enough milk to enable the mixture to drop easily from a spoon.
Place into a greased baking tin.
Bake for about an hour or until slightly firm to the touch.
When done turn out on to a hot dish and serve with custard or alllow to cool first....
(Recipe from The Foody site for ease...)

This is sooo easy and quick, and always surprises anyone who unexepectedly is around for dinner:

Serves 2/3..depending on how hungrey you are:

5ish slices of bread, any kind, spread both sides quite generosly with marg or butter(does not need to be stale)
Butter a med sized microwavable dish, and place bread which has been cut into squares, to line the dish.
Find in your cupboards, either any sort of dried friut, or glace cherries, walnuts or tinned friut, (but this must be drained quite well). our favorite is dried kwiwi and cherries, or dried apriots chopped up.
Sprinkle a roughish layer of friut over the bread in dish.
then put another layer of the cut up bread on top.
Sprinkle again a little more fruit.
Heat in a jug ,milk and about 2 tablespoons of sugar to nearly boiling point in micro. (There needs to be enough milk to cover the bread when it is poured carefully on the dish)
Put in micro for 2 - 3 minutes.... finished!
Anyone watching their weight can use sugar substitute, and skimmed milk, as it works equally well. I sometimes also pop a whisked egg into the milk when heating it up with the sugar. It is so versatile!! let me know if you like it.
It is lovely with a dollop of creme fresh on top.

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