Wednesday, June 20, 2012

Bread and butter pudding

So I’ve been in a baking mood lately. Last week I made a non-bake cheese cake and this week I made my all-time favourite Bread and Butter Pudding. Best part I finally nailed the vanilla sauce. The thing that I don’t like about baking is you usually need to be precise with the measurements and I’m a cook who doesn’t like to measure. Good thing is both didn’t need much measuring. Since there was a recipe request, and I’ll tell you the few things I did different.  

Bread Pudding
2 cups whole milk (or 2 cups half & half (don’t ask me what this is as we don’t have it in KL, I used a liquid creamer)
1/4 cup butter (for the bread and the pan)
2/3 cup brown sugar/ white sugar (light or dark, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread, white bread or any kind of bread you have which is about a day old)
1/2 cup raisins (optional)
a dash of salt
1. Preaheat oven to 325 degrees F (170 degrees C)
2. Grease an oven proof baking dish.
3. Combine milk, sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed. Not too fast or you might over mix it.
4. Place bread into the baking dish and drench with butter. Try to get some butter on all the pieces. Sprinkle raisins on top of it.
5. Pour the batter over the bread and let it rest for a while so the bread soaks up the batter.
6. Sprinkle some brown sugar over the mixture.
7. Bake at 40 to 50 minues or until its brown and set. Trick to know if its set put a knife throught the middle and if it comes out smoothly with very little pudding sticking on the knife its set.

What I did different from the basic recipe.

The good thing about bread and butter pudding you can add anything you want.
  1. I added crushed chocolate chip cookies that came with choc and nuts on the bread – once it melted it gave an awesome chocolaty taste to the bread pudding.
  2. I didn’t have nutmeg or cinnamon so I omitted it and instead increased the vanilla essence a bit
  3. You can add chocolate pieces into the bread if you want.
  4. Also I substituted the brown sugar to half granulated white sugar and half dark brown sugar.
  5. Increase or decrease sugar amount according to taste

Vanilla Sauce
1 cup whole milk
2 Tablespoons butter
1/3 cup granulated white sugar (light brown sugar can be substituted)
1 teaspoon vanilla
1 Tablespoon flour
dash of salt

Its super easy to do but you’ll need to constantly stir it. Just mix everything together and stir until it thickens. The milk should reduce in amount and thicken. Reduce to the consistency that you want. Remember that it will thicken once cold. I like to serve this cold.

You can add more sugar if you want and keep it thick so you won’t need a lot of sauce.

I used fresh milk and a layer of cream formed when it cooled – just mix it together before serving. 

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sabrina said...

OMG babes this post made me very very hungry....doesn't help that it's now tea time and i have no one to go looking for cake with!!!

Any pictures to go with that post? :p

Visithra said...

hehhe ops sorry - nah rarely take photos of food i cook - coz im usually cooking coz im hungry ;p

next time maybe ill take a photo ;p

sabrina said...

Yes please do...with your brilliant photography skills i am dying to see what the pixx will look like!

Visithra said...

dont do much food photography but the next time will get a photo ;p

Anonymous said...

thanks for posting.

Visithra said...

no prob ;)