Bread and Butter Pudding with CurrantsBread and Butter pudding is a bread-based dessert popular in many countries' cuisine, including that of Ireland, Great Britain, France, Belgium, Puerto Rico, Mexico, Malta, Argentina, Louisiana Creole, and the southern United States. In other languages, its name is a translation of "bread pudding" or even just "pudding", for example "pudín" or "budín" in Spanish; also in Spanish another name is "migas" (crumbs). There is no fixed recipe, but it is usually made using stale (usually left-over) bread, and some combination of ingredients like milk, egg, suet, sugar or syrup, dried fruit, and spices such as cinnamon, nutmeg, mace or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked. The following recipe is reprinted with permission from "Table for 2...or More" Butter Bread Pudding (serves 1-2, depends on who much one can eat) Few slices of French loaf, about ¼ of a stick Some butter softened for spreading 150ml milk 75ml whipping cream 1 egg Few drops vanilla extract 3 tsp sugar 2 Tbsp currants or raisins 1. Spread butter over bread slices. Oh please be generous. 2. Arrange bread slices into a lightly buttered baking dish. 3. Sprinkle raisins or currants over. 4. Combine milk, whipping cream, vanilla and egg. 5. Pour ¾ of it over arranged bread. Sprinkle sugar over bread. 6. Let the bread soak for few minutes before pouring the rest of the egg mixture. 7. Bake in a preheated oven of 160C in a waterbath for 40-45 minutes or until a knife inserted comes out clean.
Wendy lives in Malaysia where she enjoys cooking for her husband and two young daughters, sharing the recipes she creates, like this one for bread and butter pudding, on her blog, Table for 2...or more: http://wendyinkk.blogspot.com.
The best b&b pudding I’ve ever tasted
Thanaa July 26, 2020