Best Toasted Bread And Butter Pudding Recipes

RAISIN TOAST BREAD AND BUTTER PUDDING

Raisin Toast Bread and Butter Pudding image

This is something I made up so that I could use some leftover frozen custard I wanted to get rid of. Luckily I was inspired and it worked really well and the family loved it. I actually had banana custard in my recipe but have listed vanilla custard as it is easier to find though you could add banana essence to vanilla custard and a little yellow colouring if you like.Feel free to tinker with the recipe so that it suits the contents of your fridge.

Provided by joanna_giselle

Categories Dessert

Time 1h

Yield 1 20 x 30cm dish, 8 serving(s)

Number Of Ingredients 8

Ingredients

8 thick slices raisin bread (I used 1cm thick cafe style)
250 ml full fat cream
2 cups vanilla custard
3 eggs
1 teaspoon vanilla essence
125 g fresh raspberries
100 g dark chocolate (roughly cut into small chunks)
4 tablespoons butter

Steps:

Pre-heat oven (fan-forced) to 160 degrees Celsius.
In a large bowl, add custard, cream, eggs and vanilla essence and whisk until combined. It should be a fairly thick cream.
Take each slice of raisin bread and spread it with butter to the edges of the bread. Then cut into half diagonally and arrange into overlapping triangles in a 20 x 30 cm baking dish. Depending on how thick your bread is, you may need more slices to fill up the dish.
Scatter the raspberries and chocolate chunks evenly over the bread making sure they go between the slices as well.
Gently pour the custard-egg-cream mixture over the bread so that it fully covers the bread but the tops of the triangles are sticking up.
Carefully place into pre-heated oven and bake for around 45 minutes. It should have set but still have a little wobble to it. Allow it cool to room temperature and serve.

Nutrition Facts : Calories 243.1, Fat 24, SaturatedFat 14.4, Cholesterol 120.4, Sodium 91.4, Carbohydrate 6.7, Fiber 3.1, Sugar 1, Protein 4.9

BREAD AND BUTTER PUDDING FRENCH TOAST SANDWICHES

Bread and Butter Pudding French Toast Sandwiches image

Yes really! This is a pan-fried version of bread and butter pudding, made in the method of a French toast sandwich! A wonderful recipe, which is just the ticket for a lazy weekend breakfast or brunch, OR as a mid-week quick and easy dessert. Although it is not necessary to stamp out the rounds of bread, it DOES look so much nicer - you can use the excess bread to make breadcrumbs for baking, I never seem to have enough! I have also made this recipe with sliced brioche, now that is TOTALLY delicious, especially when served as a dessert with jam, whipped cream or even custard! You can "lighten" this recipe very easily by using low fat cream, low fat spread and fat free milk, then spray the pan with low-fat cooking spray.

Provided by French Tart

Categories Breakfast

Time 10m

Yield 8 Bread and Butter French Toast Sandwiches, 4 serving(s)

Number Of Ingredients 9

Ingredients

16 slices medium white bread
125 g butter, softened
100 g mixed dried fruit
4 medium eggs
150 ml double cream
150 ml 1% low-fat milk
3 drops vanilla extract
50 g caster sugar
cinnamon

Steps:

Cut out an 8cm (3") circle from each slice of bread and lightly spread with butter. Divide the dried fruit between 8 bread discs and sandwich with the remaining discs, buttered sides together. Press together well.
Beat the eggs, cream, milk and vanilla together in a shallow bowl.
Clarify the rest of the butter, by melting and pouring off the buttery liquid into a large non-stick frying pan, leaving the white solids behind. Put the frying pan over a medium heat.
Dip the fruit 'sandwiches' into the egg mixture until well-soaked and evenly coated. Fry the sandwiches for 2 minutes on each side until golden. Drain on kitchen paper, then dip in the caster sugar and sprinkle with cinnamon.
Serve immediately.

Nutrition Facts : Calories 811.1, Fat 47.5, SaturatedFat 27.1, Cholesterol 307.2, Sodium 957.2, Carbohydrate 82.5, Fiber 4.3, Sugar 19.2, Protein 16.1