Bread and Butter Pudding
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 12 (estimated)
Nutrition facts
- Protein4 %12 g
- Carbs58 %155 g
- Fat38 %45 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 1,002 kcal | 308 kcal |
| Protein | 12 g | 3.7 g |
| Carbs | 155 g | 47.7 g |
| Fat | 45 g | 13.8 g |
One serving is about 325 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty33/100
- Recipe completeness40/100
- Nutrition reliability
- Low
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Dessert - British
Ingredients
- 8 slices Bread (thin)
- 350 Milk (ml/12fl)
- 25 Butter (g/1oz)
- 2 Egg (free-range)
- 25 Sugar (g/1oz)
- 2 teaspoons Cinnamon
- 50 Raisins (g/2oz)
- Nutmeg (grated, to taste)
- 1.4 kg Double Cream (ml/2fl)Original: 50 oz
Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.
Instructions
Grease 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, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
Gently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil.
Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
Preheat the oven to 180C/355F/Gas 4.
Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.
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