Bread & Butter pudding is my go-to dessert recipe. I can prepare it in minutes with my eyes shut and it's an incredibly versatile dessert which you can tweak depending on what you fancy and have to hand.
I've made it traditional-style with sultanas and sliced buttered bread, with hot cross buns, Pain Chocolate, chocolate chips and Panettone.
I've added coffee, chocolate and cinnamon liqueur (not all at the same time obvs!) and tweaked the proportions so it's more wobbly, moist and egg custardy and less dry toasty stodge.
My friend was coming over for lunch this week and I wanted a simple but tasty dessert. We are both slightly obsessed with anything sweet and salty (stop sniggering at the back) and particularly love pretty much anything with salted caramel.
So -I added salted caramel liqueur and the remains of an Divine Easter egg made with toffee and sea salt chocolate to a basic bread an butter pud recipe and voila! Salted caramel and chocolate bread and butter pudding.
It was very well received and there was some dish scraping by one guest not too proud to make sure every last scrap was eaten!
This is definitely one version I'll be adding to my B & B pud repertoire!
Ingredients
6 slices of white bread, generously buttered
1 cup salted caramel liqueur
3 tbsp sugar
75g salted chocolate of your choice
1 pint milk
3 medium eggs
Method
Cut each slice of bread into 4 triangles.
Lay triangles into an oven proof dish. (I use a medium sized lasagne dish.)
Break chocolate into pieces and scatter over bread, tucking some pieces in between slices.
Pour liqueur over bread, aiming to get some on each piece of bread.
Sprinkle sugar over whole mix.
If possible allow to stand for 10-15 mins for liquor to soak in.
Pour milk into jug and whisk in 3 eggs. They don't have to be completely mixed in but yolks should be broken.
Pour milk/egg mix over bread and allow to stand at least ten minutes- up to about an hour is fine but you should put into fridge if allowing to stand that long.
Cook for 35 minutes at 160 C (fan) 180 C, 350 F, GAs mark 4 until top is slightly brown.
Pud will puff up - don't panic if it deflates as it cools slightly, it should still be light and fluffy inside.
Serve with custard, cream or ice-cream.
I've added coffee, chocolate and cinnamon liqueur (not all at the same time obvs!) and tweaked the proportions so it's more wobbly, moist and egg custardy and less dry toasty stodge.
My friend was coming over for lunch this week and I wanted a simple but tasty dessert. We are both slightly obsessed with anything sweet and salty (stop sniggering at the back) and particularly love pretty much anything with salted caramel.
So -I added salted caramel liqueur and the remains of an Divine Easter egg made with toffee and sea salt chocolate to a basic bread an butter pud recipe and voila! Salted caramel and chocolate bread and butter pudding.
This is definitely one version I'll be adding to my B & B pud repertoire!
Ingredients
6 slices of white bread, generously buttered
1 cup salted caramel liqueur
3 tbsp sugar
75g salted chocolate of your choice
1 pint milk
3 medium eggs
Method
Cut each slice of bread into 4 triangles.
Lay triangles into an oven proof dish. (I use a medium sized lasagne dish.)
Break chocolate into pieces and scatter over bread, tucking some pieces in between slices.
Pour liqueur over bread, aiming to get some on each piece of bread.
Sprinkle sugar over whole mix.
If possible allow to stand for 10-15 mins for liquor to soak in.
Pour milk into jug and whisk in 3 eggs. They don't have to be completely mixed in but yolks should be broken.
Pour milk/egg mix over bread and allow to stand at least ten minutes- up to about an hour is fine but you should put into fridge if allowing to stand that long.
Cook for 35 minutes at 160 C (fan) 180 C, 350 F, GAs mark 4 until top is slightly brown.
Pud will puff up - don't panic if it deflates as it cools slightly, it should still be light and fluffy inside.
Serve with custard, cream or ice-cream.
