Bread and Butter Pudding
As I’m writing this, it is raining cats and dogs outside. Ahhh, the tropical monsoon storm… lightning, thunder, and heavy rainfall that leaves flash floods occasionally. On days like these, I just wanna curl up on the sofa in my PJs with a cup of coffee in my hands and take in the warm aromas of whatever is baking in my oven. For today, it is the classic bread and butter pudding cos I’m all about comfort food on stormy days.
This recipe is as simple as picking your favourite bread, slathering it with your favourite butter (SCS butter, in our case), then soaking it in a custard. You’ll have to exercise patience and allow the bread cubes to soak for at least 2 hours though, if you want the best results. After that, the custard is set in the oven and what you get is a pillowy soft rich custard pudding that will make you smile on the inside at first bite.
(Makes 4 portions)
260ml whole milk
260ml whipping cream
1 vanilla bean, split and scraped
4 slices of bread
60g SCS salted butter, soft
- Spread butter on one side of the bread slices, then cut bread into cubes.
- Place bread into the baking dishes, add raisins in and set aside.
- In a saucepan, combine milk, whipping cream, vanilla bean and bring to a simmer.
- In a heatproof bowl, whisk eggs and sugar together, then slowly pour in the warm cream mixture while stirring continuously.
- Pour warm custard mixture into the prepared baking dishes.
- Leave to soak for two hours, then bake in a bain-marie by placing them in a deep baking pan half-filled with water at 160 °C/320 °F for about 30-35 minutes.
- Remove from oven, sprinkle sifted icing sugar over and serve with ice cream or whipped cream.