Bread and butter pudding recipe with the crusts cut off?!


Question:

Bread and butter pudding recipe with the crusts cut off?

This recipe had currents/sultanas and was soaked in a custard but the interesting thing was that when you chilled it - it came out as a slice. Any recipes?


Answers:
1 cup sultanas/currants
3 large eggs
1 egg yolk
50g/2oz caster sugar
300ml/1/2 pint milk
300ml/1/2 pint cream
grated nutmeg
1 teaspoon vanilla essence
3 large slices thick bread (remove crusts if preferred)
butter to spread on bread
Bring the milk and cream to almost the boil
cream the eggs and vanilla essence, then add the sugar and combine. Slowly add the milk and cream to the egg mix.
Butter your bread and remove the crusts. Cut into triangles and place with the fruit in a buttered ovenproof loaf pan.
Strain the egg mixtures over then sprinkle with the nutmeg. Put aside for at least 30 minutes. (this allows the bread to soak in the egg mix. Pop the loaf pan into an oven baking tray and then slowly and carefully pour boiling water to about halfway up the loaf pan. Be careful not to splash any of the water into the egg mixture and this is best done on the oven rack in the oven. Bake for about 1 1/4 hours 150C/300F
When firm to touch but still with a bit of a wobble, take out and allow to chill on the fridge. Tip out and then slice and serve.
ps: you can soak your fruit in alcohol prior to using so long as you drain them well.

Summer Pudding/Autumn Pudding
Prepared fruit - 700g (1? lb) *
Water - 5 tbsp
Bread - 6-8 large slices, crust removed
Sugar - 110g (4 oz)
Fresh fruit and mint sprigs - to decorate
* Fruit for Summer Pudding is typically a mixture of some or all of the following: raspberries, strawberries, stoned cherries, redcurrants, blackcurrants, gooseberries, rhubarb. For Autumn Pudding use a mixture of fruits such as apples, blackberries, plums and pears.
METHOD:

Gently stew the fruit in the water and sugar until soft but still retaining their shape.
Meanwhile, cut a round from one slice of bread to neatly fit in the bottom of a 1.1 litre (2 pint) pudding basin and cut 4-6 of the remaining slices into neat fingers. Arrange the fingers around the sides overlapping them so there are no spaces
When the fruit is cooked, and still hot, pour it gently in the basin, being careful not to disturb the bread pieces. Reserve about 3 tablespoons of the juice. When the basin is full, Cut the remaining bread and use to cover the fruit, to form a lid
Cover with foil, then a plate or saucer which fits just inside the bowl and put a weight on top. Leave the pudding until cold, then put into the refrigerator and chill overnight.
To serve, carefully run a knife round the edge to loosen, then invert the pudding on to a serving dish. Pour the reserved juice over the top. Serve cold with cream. Decorate with fruit and mint sprigs. Serves 4-6

That's all it is, slices of bread soaked in custard with raisins.
I like the crusts left on frankly.
Just place slices of (stale) bread in a greased pan/dish.
Mix up a custard of eggs & milk, maybe some sugar.
Pour over each layer & add raisins, until complete.
Sprinkle cinnamon &/or nutmeg on top, cover with foil.
Bake in a slow oven until custard is set through.
Take foil off to brown the top slightly.
Remove from oven & cool, chill in fridge, slice & eat.
Garnish with whipped or plain cream.




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