Best Toasted Bread And Butter Pudding Recipes

BREAD AND BUTTER PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
• Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with 1/2 of the sugar and all of the currants. Arrange the remaining bread on top, then sprinkle with remaining sugar.
• Beat milk, eggs, and nutmeg together. Pour over the bread and press down firmly to compress the pudding and help the bread absorb the milk mixture.
• Bake in the preheated oven until golden brown and set, about 30 minutes.

BREAD AND BUTTER PUDDING

Steps:

• Heat oven to 350°F. Butter 1 1/2-quart casserole. Spread one side of each slice bread with butter. Layer bread slices, buttered sides up, in casserole; sprinkle with cinnamon. Beat eggs slightly in medium bowl; mix in granulated sugar, vanilla and salt. Stir in milk; pour over bread.
• Place casserole in pan of very hot water (1 inch deep). Cover casserole loosely with aluminum foil. Bake 20 minutes; remove foil. Continue baking 35 to 40 minutes longer or until knife inserted 1 inch from edge of casserole comes out clean. (Cover with foil if top gets too brown.)
• Remove casserole from hot water. Sprinkle with powdered sugar. Serve warm. Store covered in refrigerator.

RAISIN TOAST BREAD AND BUTTER PUDDING

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.

TOASTED BREAD-AND-BUTTER PUDDING

Steps:

• Preheat oven to 350°F.
• Butter both sides of bread slices and arrange in 1 layer on a large baking sheet. Bake in middle of oven, turning over once, until lightly toasted, 15 to 20 minutes. Transfer to a rack to cool.
• Whisk together half-and-half, eggs, sugar, vanilla, and salt until sugar is dissolved. Halve toasted bread slices diagonally and arrange triangles in rows, overlapping slightly, in a buttered 3-quart shallow baking dish.
• Pour custard evenly over toast and let stand 15 minutes.
• Bake pudding in a hot water bath until custard is set 2 to 3 inches from edges but still trembles in center, 50 to 60 minutes. (Custard will continue to set as it cools.) Serve warm.

BREAD AND BUTTER PUDDING FRENCH TOAST SANDWICHES

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.

BREAD & BUTTER PUDDING TOAST

Steps:

• Use a bread knife to remove the crusts and square up the brioche loaf. Cut the loaf into 3cm slices, then cut each slice into three rectangular fingers. Whisk together the eggs, milk and Irish cream liqueur in a shallow dish. Put the brioche fingers in the egg mixture and leave for about 5 seconds on each side until they are soaked but still holding their shape.
• Put a large frying pan on a medium heat, add the butter and heat until sizzling. Add the brioche fingers to the pan and slowly cook on a medium-high heat, turning so all sides are an even, golden brown. Remove the toast from the pan and toss in the sugar, then transfer them to a baking tray or rack. Use a blowtorch to caramelise the sugar on all sides or, if you don't have a blowtorch, grill on each side for 1 min, or until the sugar has melted. Leave the brioche to cool and the sugar crust to harden.
• Tip the crème fraîche into a bowl and whisk until it thickens and forms soft peaks - initially it will loosen but continue to whisk. Serve a big pile of the toast in the middle of the table with the crème fraîche for dipping into or spreading over.