Best Wattleseed And Walnut Bread And Butter Pudding With Stewed Fruits Recipes

Fruit and Nut Bread Pudding image

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12-15 servings.

Number Of Ingredients 12

16 slices day-old bread, torn into 1-inch pieces
2 cups sugar
4 large eggs
3 cups whole milk
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 tablespoons vanilla extract
1 can (21 ounces) apple pie filling, slices cut in half
2 cups coarsely chopped pecans
1 cup golden raisins
3/4 cup butter, melted
Whipped cream, optional

Steps:

In a large bowl, combine bread and sugar. Set aside. In another bowl, beat eggs, milk, cinnamon, salt and vanilla until foamy. Pour over bread and sugar; mix well. Cover and refrigerate 2 hours. , Stir in all remaining ingredients except cream. Pour into a greased 13x9-in. baking dish. , Bake at 350° for 45-50 minutes or until firm. Cut into squares. Serve warm or cold with whipped cream if desired.

Nutrition Facts :

Gary Rhodes's Bread & Butter Pudding image

Provided by Sherrie-pie

Categories Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

12 slices white bread, crusts remove and buttered with
50 g unsalted butter, softened
8 egg yolks
175 g caster sugar
1 vanilla pod or 3 -5 drops vanilla essence
300 ml milk
300 ml double cream
25 sultanas (1 ounce)
25 g raisins
caster sugar, to finish

Steps:

Grease a 1.7 (3pint) litre pudding basin with butter.
First make the custard:.
Whisk the egg yolks and caster sugar. Split the vanilla pod and place in a pan with the milk and cream. Bring the milk and cream to the simmer, then sieve onto the egg yolks, stirring all the time.
Then:.
Arrange the bread in layers in the prepared basin, sprinkling the sultanas and raisins in between layers. Finish with a final layer of bread without any fruit on top as this tends to burn. The warm egg mixture may now be poured over the bread and cooked straightaway or pour the custard over the pudding then leave it to soak for 20 minutes before cooking as it allows the bread to take on a new texture and have the flavours all the way through. So says Gary.
Preheat the oven to 180C/350F/gas4.
Put the dish in roasting tray three-quarters filled with warm water and place in the oven. Cook for about 20-30 minutes until it begins to set. We're not aiming for a thick custard here - says Gary.
When ready, remove from the water bath, sprinkle liberally with caster sugar to cover and glaze under the grill on medium heat, until the sugar dissolves and caramelizes.

Nutrition Facts : Calories 591, Fat 34.5, SaturatedFat 19.4, Cholesterol 316, Sodium 310.2, Carbohydrate 62.2, Fiber 1.4, Sugar 33.9, Protein 9.9