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Without any doubt, a bread and butter pudding recipe is one of the easiest and the cheapest of puddings to make and is such a great way use up any leftover slices of bread The pudding is also so versatile as you can ring the changes by simply using brown bread, a brioche or even stale croissants or hot cross buns instead of regular bread and the easy bit;This is a remake of my Bread and Butter Pudding recipe video from 07 Bread and Butter Pudding is a classic dessert that is rich, delicious and easy to makScatter the surface of the bread with the grated orange zest, demerara sugar and candied peel, then place the pudding on a high shelf and bake it for 3540 minutes until it's puffy and golden and the top crust is crunchy Serve the pudding straight from the oven while it's still puffy, with either crème fraîche or chilled pouring cream

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Bread butter pudding packaging

Bread butter pudding packaging-Bread pudding started life as the ideal way to use up stale bread and was simply steamed and enriched with a variety of mixtures (from meat to fruit) before baking When more luxurious produce such as eggs, milk, sugar and butter became readily available, the bread and butter pudding was bornPreheat the oven to 180°C, gas mark 4 Lightly grease a 15litre ovenproof dish Butter the bread Cut each slice into quarters, to form squares, then layer the pieces in the prepared dish, scattering the sultanas between the layers Lightly beat the eggs in a jug with the milk, sugar and vanilla Pour over the bread and grate nutmeg over the

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Butter 5 slices of bread, cut in half Layer the bread in the dish adding a handful of sultanas and the sugar mix as you go, covering each slice Mix the milk and eggs together and whisk Pour over the bread and leave to absorb for 10 minutes Bake in the oven for 35 to 45 minutes, until the pudding is set and browned TipPour apple mixture into baking dish Lightly press remaining 3 cups bread pieces on top of mixture in baking dish Brush top of bread with melted butter In small bowl, mix 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon;Gary Rhodes's Bread & Butter Pudding Recipe by Sherriepie I always hated those burnt raisins on top of Bread and Butter Pudding This is a first class recipe with no shrivelled and burnt bits of charcoal to spoil the flavour This is the RollsRoyce of bread puddings, using lots of eggs and cream

Perfect bread and butter pudding Photograph Felicity Cloake Serves 4 50g currants, raisins or sultanas, or a mixture, optional 3 tbsp brandy, optionalGrease a 5cm/8in square ovenproof dish with butter, then butter the bread Arrange 4 slices of bread, butteredside down, in one layer in the base of the buttered dish It's really important to leave a generous space between each slice of bread to allow for expansion, so the pudding will be light and fluffyInstructions In your microwavable mug, mix together the milk, egg, sugar, cinnamon and vanilla until combined Cut your buttered bread into square bitesized pieces Add the bread and raisins to the mug and press them down so they are submerged within the liquid

Set aside In a bowl, beat eggs, milk, sugar, cinnamon, nutmeg and salt Pour over breadBread and butter pudding is a quintessentially British dessert Layers of buttered bread, scattered with raisins and spices, and covered in lashings of egg custard mixture and baked in the ovenI love amul butter every time i am back in India i am rejoicing the taste from amul, maybe it has qqomething to do with the flavour I love the bread pudding too It is such a comfort dish

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Air fryer is considered as the healthier alternative of the traditional deep fryer However, the manual recipes that are coming witA bread and butter pudding is a classic British dessert that's big on taste yet so easy to make It's even more delicious served with custard or ice cream Bread and butter pudding 44 ratings 47 out of 5 star rating Transform a stale loaf into a comforting bread and butter pudding This traditional British dessert is layered with a richButter 1 side of the slices of bread and cut them into triangles Butter an 8 by 8inch square baking dish and put a layer of bread points, overlapping, in the bottom of the dish Strain the

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Delia's Bread and Butter Pudding recipe This traditional English recipe is fragrant, soft, moist, wobbly beneath, and toasted and crunchy on top I would go the whole hog and serve it with some chilled, untreated Jersey creamGrease a 1 litre/2 pint pie dish with butter Cut the crusts off the bread Spread each slice with on one side with butter, then cut into triangles Arrange a layer of bread, butteredside up, inBread Pudding If using sauce, make that first and set aside Butter your mug of choice I usually put a pat of butter in the bottom of the mug and microwave for 15 seconds until soft and then coat the butter with a knife around the bottom and edges of the mug Cube the bread and place in the mug You will want it overflowing

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Everybody loves a good bread and butter pudding There's lots of ways of making bread and butter pudding The most basic pudding is quite simple to make A deluxe bread and butter pudding takes a little bit of extra time and effort, but the results are wellworth it Whichever pudding you end up making, you are bound to end up with a crowdpleaserRum Raisin Bread and Butter Pudding is a traditional dessert made with ingredients many people already have in their homes It's best served piping hot with a scoop of vanilla ice cream It's quite literally a sweet pudding that you make with breadHi Bread and butter pudding and bread pudding are two different things Bread pudding is dense pudding/cake, full of dried fruit, spice, egg milk and bread The difference is that the bread is really soaked until a pulp It sounds awful from this, but it's delicious poor people's food

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Preheat the oven to 325 degrees F Pudding In a saucepan over low heat, add the cream, the scraped vanilla bean and the seeds (or extract) and 1/2 cup of sugarBread and butter pudding is a traditional type of bread pudding popular in British cuisineIt is made by layering slices of buttered bread scattered with raisins in an oven dish, over which an egg custard mixture, made with milk or cream and normally seasoned with nutmeg, vanilla or other spices, is poured It is then baked in an oven and servedIn addition to bread pudding, cooks also used stale bread to make stuffing, thickeners and edible serving containers Although the Romans did use eggs as binding agents in various recipes, custard was not invented until the Middle Ages, so early bread puddings were probably made simply from milk, stale bread, fat and perhaps a sweetener

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