Born out of tough times, Bread and Butter pudding was a way to use up stale bread, it is comfort food for a lot of us, easy to cook and packed with memories of Grandma!
Nowadays, we are a little more extravagant and this version will delight first timers and bring back a flood of memories for those who remember grandma’s bread and sultana version!
6 Croissants torn to pieces
2 cups frozen mixed berries
½ cup Brown Sugar
For the custard:
2 cups of milk
1 tsp vanilla extract or paste
4 large eggs
125g caster sugar
125g icing sugar for dusting
Preheat the cooker to 160°C (320°F). fill an ovenproof dish or 4 individual ramekins with the torn Croissants. Mix the custard ingredients with a whisk and pour over the Croissants.
Allow the puddings to stand for about 10-15 minutes then sprinkle with the Berries and Brown Sugar before baking. Bake for 30-40 minutes until just golden brown and bubbling.
Dust with the icing sugar and serve immediately with a jug of fresh cream.
Cheers
Chris
Bread and Butter Pudding with Berries
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Bread and Butter Pudding with Berries
Common Sense is so rare these days it should be a Super Power!
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Re: Bread and Butter Pudding with Berries
Yep, now I am officially starving - that looks fantastic Chris
I think I will give this a go tonight too
Armchairbenko
I think I will give this a go tonight too
Armchairbenko
Re: Bread and Butter Pudding with Berries
Chris, should you cook this until the custard actually sets firm? I made one of these (with the croissants, but using sultanas not berries) two nights ago and was a bit disappointed. The custard set so that it ended up tasting more like a quiche or scrambled eggs! Or maybe that's how its supposed to taste, been so long since I have eaten it I've forgotten
Bob
Weber OTS, Weber GA, Weber BabyQ, Cobb, Turbo 4 burner gasser
Weber OTS, Weber GA, Weber BabyQ, Cobb, Turbo 4 burner gasser
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Re: Bread and Butter Pudding with Berries
Hi Bob,bobbbq wrote:Chris, should you cook this until the custard actually sets firm? I made one of these (with the croissants, but using sultanas not berries) two nights ago and was a bit disappointed. The custard set so that it ended up tasting more like a quiche or scrambled eggs! Or maybe that's how its supposed to taste, been so long since I have eaten it I've forgotten
It still needs to be wobbly....quite wobbly as it will continue to cook in the hot bowl. Get more sugar and vanilla in so the scrambled egg taste goes away!
Cheers
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Bread and Butter Pudding with Berries
Thanks Chris, I'll up the vanilla and sugar next time. And maybe cook a little less. Should it be liquidy or fully set, like a cake? Wobbly sounds pretty well set to me?
Bob
Weber OTS, Weber GA, Weber BabyQ, Cobb, Turbo 4 burner gasser
Weber OTS, Weber GA, Weber BabyQ, Cobb, Turbo 4 burner gasser
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Re: Bread and Butter Pudding with Berries
Not like cake...wobbly, like jelly.
Chris
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Bread and Butter Pudding with Berries
Thanks, understand. Appreciate your help!
Bob
Weber OTS, Weber GA, Weber BabyQ, Cobb, Turbo 4 burner gasser
Weber OTS, Weber GA, Weber BabyQ, Cobb, Turbo 4 burner gasser