Dessert, Snack
Comments 13

Bread and Butter Pudding

 

Autumn is definitely here. Everyday now is cloudy, raining and windy. Starting to wear coat and scarf too. For me, nothing is better than staying home, watch tv, snuggles with my loved ones and enjoying a warm dessert when it’s raining and cold outside

Bread and butter pudding is one of my favourite warm dessert. It’s my comfort food. And most of comfort food contain lots of calories and fat (don’t try to count it!) ๐Ÿ˜›

Anyway, I made this pudding using my danish pastries. ย Personally, I like using danish pastries / croissant for pudding than using a regular bread or brioche. So if you like bread and butter pudding and always make it with a regular bread, do try with danish pastries / croissant. It’s gonna be a bit pricey (that’s why I suggest you to make them your self ๐Ÿ™‚ ) but worth it. Even though it won’t look as pretty as if you’re using normal bread or brioche but you’ll get more buttery and satisfying feeling when you eat it.

Usually I serve this with vanilla ice cream (recipe coming soon). Just perfect combo ๐Ÿ™‚

 

 

Ingredients:

  • danish pastries / croissant / bread of your choice
  • 3 eggs
  • 50g castor sugar
  • 210 ml cream
  • 210 ml milk
  • seeds from half vanilla pod
  • dark chocolate chips (optional)
  • milk chocolate chips (optional)

 

How to:

  1. Preheat your oven to 175 C.
  2. Depending on how thick is your bread, for my danish pastries, I didn’t cut them at all. Since they’re quiet small. But if you’re using big croissant, you can slice it into 2 or 3 parts. For normal bread, just cut off the brown edges.
  3. Place eggs and sugar in a bowl and whisk until incorporated with a hand whisk.
  4. Add cream, milk and vanilla. Mix well.
  5. Place your pastries / bread into a baking pan. When you done filling the pan with a layer of bread sprinkle with chocolate chips evenly (not too much, just enough). Then add another layer of bread and sprinkle more chocolate chips. And then add one more layer and more chocolate chips on top.
  6. Pour the cream mixture into your bread evenly. Then press the bread until the cream comes up and cover the bread with it.
  7. Wrap your baking pan with aluminium foil and bake it for 30 minutes or so (depending how big you make it).
  8. When it’s done, take it out from the oven, let it sit for a while then put it in the fridge (easier if you want to cut it), otherwise you can also enjoy it right away with some vanilla ice cream.
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13 Comments

  1. Yes, it definitely is autumn… the weather is absolutely terrible. That is perhaps the best bread and butter pudding I’ve ever seen. The colour is simply exquisite.

  2. humm…yummy! One of my friends likes to make this one and she always put a little bit of ground cinnamon and ginger and served it with custard.

    Thanks for the recipe! ๐Ÿ™‚

    • Yes, you can of course add some stuffs that you like. The original recipe from my friend also use raisins instead chocolate chips. But unfortunately no one in my family like raisins. So chocolate chips is the best choice ๐Ÿ˜€

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