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Richard’s Bread ’n’ Butter Pudding

Richard’s Bread ’n’ Butter Pudding

Recipe

“My dad was a publican for 40 years and always had his head in a dog-eared cookbook looking for inspiration for daily specials or events. He had a few signature dishes, and his bread ’n’ butter pudding was one of them,” write Scott Gooding and Matilda Brown in The Good Farm Cookobook.

Serves 6

WHAT YOU NEED

3–4 tablespoons unsalted butter, plus extra for greasing
6–8 slices of day-old glutenfree or sourdough bread, crusts removed
2 cups (300g) diced peaches (optional)
3 large eggs
2 cups (500ml) full-cream milk
1/2 cup (125ml) thick (double) cream, plus extra to serve
1/4 cup (45g) coconut sugar, plus extra for sprinkling
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
a pinch of salt
1/4 cup (60ml) Baileys Irish Cream
1/4 cup (60ml) Tia Maria

WHAT TO DO

Grease a 23 × 23cm (9 × 9 inch) baking dish with a little softened butter.
Butter each slice of bread on one side and cut into triangles. Arrange half of the bread triangles, buttered side up, in a single layer in the bottom of the greased baking dish.
Sprinkle half of the peach (if using) evenly over the bread. Place the remaining buttered bread triangles on top, creating another layer, then add the rest of the peach.
In a separate bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg and salt until well combined.
Add the Baileys and Tia Maria and whisk again.
Pour the custard mixture over the bread and fruit, ensuring all the bread is soaked with the custard.
Gently press down on the bread with a spoon to help it absorb the custard.
Sprinkle some extra coconut sugar over the top to create a lovely golden crust when baked.
Preheat the oven to 175°C (325°F).
Cover the dish with foil and leave to stand for 20 minutes before baking in the oven for 30–40 minutes.
After 30 minutes, remove the foil and bake for a further 20–25 minutes, or until the top is golden and the custard is set.
Remove from the oven and allow to cool a little.
Serve warm with dollops of cream.


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