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Bread & Butter Pudding
recipe filedessertbread & butter pudding
Bread & Butter Pudding
Serves Four

30g 11/2 oz Butter
3 ea. Small Bread Rolls
250 ml 16fl oz Milk
250 16 fl oz Double Cream (Heavy Cream)
1 ea. Vanilla Pod
A Pinch of Salt
3 ea. Eggs
125 g 41/2 Sugar
10 g 1/2 Sultanas, Soaked In Water & Drained
20 g 3/4 oz Apricot Glaze
Icing Sugar To Dust

Bread & Butter Pudding

Recipe by Chef Anton Mosimann


Preheat Oven 160°C 325°F
Lightly butter an oven proof dish. Slice the bread and spread with the remaining butter. Bring the milk, cream, salt and vanilla pod to a gentle boil. Whisk the eggs and sugar together until pale in color. Gradually add the milk and cream mixture to the eggs whilst whisking continually. Strain in to a clean pan. Place the buttered bread in to the oven proof dish, pour over the milk ad egg mix.

Place the dish in a bain marie with on a piece of cardboard. Pour enough hot water to come half way up the sides of the dish. Bake for 45 to 500 minutes. When the pudding is ready, it should wobble slightly in the middle. Remove from the oven and cool a little. Gently heat the apricot jam, thinning with a little water if necessary. Lightly brush a thin coat of the glaze over the top of the pudding, then dust with icing sugar. Serve slightly warm...

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