Bread and Butter Pudding

This bread and butter pudding I also used to make for the older men of the Huegenot GedenkschoolTrustee Board. They used to come every now and again for a kind of Conference meeting that had to do with the Gedenkschool. We used to have them from 10h00 in the morning till about 14h00/15h00 when they end off with their lunch at our on-site restaurant. This brings back good memories as one of the members I really was fond off, passed away last December. He used to come first to greet us at the restaurant and I think he also wanted to peep what lies ahead for their lunch afterwards! The men were not full of nonsense when it came to food, and I always wanted to treat them with their lunch. This bread and butter pudding was accepted well by them. This bread and butter pudding's vanilla taste is wonderful because you use vanilla pods in it, and I personally love pudding a bit of vanilla essence (not too much) extra to give it a bit of an uplift! If you do not like sultanas/raisins - do leave them out - it doesn't make that big of a difference. This is also a lovely winter dessert, but can also be enjoyed in spring and autumn. If you are a chocolate lover, try the chocolate variation named Chocolate Bread and Butter Pudding.

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Serves: 6 Prep time: 30 Minutes Cook time: 30 Minutes Ready in: 60 Minutes

Nutrition: Calories 126 Carbs: 18g Protein: 3g Fat: 4g

Ingredients:

50 g butter

12 slices white bread

50 g raisins or sultanas

4 eggs

4 egg yolks

175 g caster sugar

600 ml cream

1 vanilla pod/bean, cut lengthwise, seeds scraped

3 Tablespoons apricot jam, softened in microwave

Instructions:

Spray the baking dish with spray and cook.

Butter the bread and remove the crusts. Slice the bread slice into triangles. Cut the triangles in half. Arrange the triangles in layers in the dish, then sprinkle the sultanas in between the layers so they won't burn when baking.

Whisk together the eggs, egg yolks and caster sugar.

Place the cream in a saucepan with the vanilla pod and vanilla essence and bring to scalding point.

Pour the cream over the egg mixture and whisk lightly to combine. Strain the mixture over the bread slices, making sure all the bread is covered. Leave to rest for at least 30 minutes - the pudding will be light when baked.

Preheat the oven to 180° Celsius.Bake the pudding for 15 minutes covered with foil, then 15 minutes without the foil ( I prefer not to use foil at all) until the pudding is a golden colour.

Heat the apricot jam in the microwave for about 30 seconds and brush the apricot jam evenly on top of the baked pudding.

Serve immediately warm.TIP: Most recipes use marmalade on top, but I prefer apricot jam. It is very tasty too .

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4.50

4.50 from 18

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