Never fear if you have some stale bread that needs using up. This is a light delicious pudding with a lovely dark toasted nutmeg crust. One of the best things about these types of desserts is it is an excellent way to use up leftover white bread, making this a very economical dish to cook.
There is barely anyone who does not love a good bread-and-butter pudding. It is one of those desserts that made British puddings the envy of the world and is centuries old. With this recipe, milk, cream, and egg-soaked bread are transformed into a light, custard-like pudding in a mere 40 minutes in the oven.
The classic English dessert, a firm favourite world-wide, this is custardy on the inside, and golden and buttery on the surface. Let your imagination run wild with add ins of your choice – and toppings! This is the Aussie / English version which is far less sweet than typical American Bread Pudding recipes (but still plenty sweet in my opinion!).
Serves: 12, 95sp for the whole recipe, 8sp per serving
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With this recipe, milk, cream, and egg-soaked bread are transformed into a light, custard-like pudding in a mere 40 minutes in the oven.
Ingredients:
1 teaspoon ground cinnamon
1/4 cup sugar
4 Tablespoons butter or margarine, at room temperature
5 slices crust-on white bread
1/2 cup raisins
2 cups milk, fat free
2 eggs
Directions:
Preheat oven to 350 degrees F / 180 C
Add cinnamon to sugar in cup and mix well.
Set aside.
Generously spread one side of each piece of bread with butter or margarine.
Cutting diagonally, slice each in half.
Arrange triangle slices in pan, slightly overlapping, with butter-side
up and cut edges facing the same direction, making a spiral.
As you add the bread, sprinkle with sugar, cinnamon, and raisins.
Put milk in small bowl, add eggs, and using whisk or fork, mix to blend well.
Pour milk mixture over bread and raisins in baking pan.
Set aside for about 15 minutes for bread to absorb liquid.
Bake in oven for about 30 minutes, or until top is golden brown.
Serve the pudding while still warm in individual dessert bowls.
It is eaten plain or with cream poured over it.
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