Simple Bread and Butter Pudding – An Everyday Treat
A family favourite with readily available ingredients t0 serve to family or guests. Whilst not many people made this in the 80’s and 90’s, there has been a resurgence in recent times with many recipes for upmarket versions. However, I believe simple flavours are what we need some of the time. The key to success in this recipe is the addition of the raisins and the apricot jam – either basic jam or the more upmarket varieties work equally well. This recipe has the excuse of being healthy because it is just bread – I often make it with wholemeal bread instead of white. My son used to make this simple recipe for his afternoon tea after school when he was a teenager – he just loves it.
6–8 slices stale white or brown bread
handful of seedless raisins
1 cup milk
few T sugar
1t (5ml) vanilla extract
- Butter the bread on one side and spread thickly with apricot jam on the other side.
- Arrange the slices of bread in a greased ovenproof baking dish, buttered sides down.
- Sprinkle with the raisins and sugar over leach layer of bread as you go.
- Beat the eggs and vanilla in a bowl with milk.
- Pour the milk mixture over the bread and raisins and leave for 20-30 minutes to soak through. Make sure all the bread is saturated.
- Bake in the oven at 190°C (325°F) for 30 minutes until the top is golden brown.
- Serve hot as it is or with custard.