Sunday, 7 July 2013

Bread and Butter Pudding Recipe - Two Ways!

Now I realise that bread and butter pudding isn't exactly 'clean' or 'healthy', which is why this recipe isn't going to be a part of my eat yourself clean series.  It is, however, a great way to warm up your tummy during winter.. and it's also an excellent way to use up any almost stale bread that you might have lying around. ;)  I've been trying out a few different versions of this winter dessert lately, and after making a few little adjustments of my own, I found the following two versions to be the tastiest and the easiest. :)

Both of these recipes only serve 2, so you may want to adjust your ingredients depending on how many people you're cooking for.



Ingredients:
2 eggs
1 cup milk (full cream is best)
½ cup thickened cream
¼ cup castor sugar (or a sweetener of your choice)
1 tsp vanilla extract
5 slices of bread (I use multigrain bread and it tastes amazing)
raw, organic butter
raspberry jam or nutmeg

Method (Traditional Version):
1. Preheat oven to 200 degrees Celsius.
2. Beat eggs with milk, cream, castor sugar and vanilla extract.
3. Spread butter on 5 slices of bread.  Cut off the crusts.
4. Tear bread and place into a buttered baking dish.
5. Pour in milk mixture, sprinkle with nutmeg, and cook in the oven until golden and set (around 15-20 mins).

Method (Jam Version):
1. Preheat oven to 200 degrees Celsius.
2. Beat eggs with milk, cream, castor sugar and vanilla extract.
3. Spread butter and jam on 5 slices of bread.  Cut off the crusts.
4. Tear bread and place into a buttered baking dish.
5. Pour in milk mixture and cook in the oven until golden and set (around 15-20 mins).

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