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Bread And Butter Pudding

Bread butter pudding recipe is made by layering slices of buttered bread scattered with raisins in an oven dish into which an egg and milk mixture, commonly seasoned with nutmeg (and sometimes vanilla or other spices), is poured. The earliest bread butter pudding recipe were called whitepot and used either bone marrow or butter. Whitepots could also be made using rice instead of bread, giving rise to the rice pudding in British cuisine. Baked custard pudding have been around for a long time. Not only is it easy to prepare but also very very rich and creamy making it a popular item at the dining table.

Below is a video showing you how to bake Bread And Butter Pudding. It may take some time for the video to load and your patience are very much appreciated. Press on the play icon if video does not start automatically. Happy Baking.
Recipe
Some Bread (Any type will do)
4 nos Whole Egg
1 nos Egg Yolk
125 gm Sugar
1 tsp Vanilla Essence
500 ml Cream
Some Raisins (50 gm will do great)
And not forgetting some Butter (50 gm will be great)
Method
1) Add in eggs and egg yolk in a mixing bowl.
2) Add in sugar and mix well together using a wooden spoon.
3) Add in vanilla essence followed by cream and mix well.
4) Slice the bread into smaller pieces to better absorb the egg custard.
5) Arrange the bread slices in an ovenproof dish.
6) Scatter the raisins over the bread slices.
7) Strain the egg mixture and pour it into the dish till the brim.
8) Set aside for at least 10 minutes for the bread to soak up the egg liquid.
9) Slice and arrange generous amount of butter on top.
10) Place dish in a deep baking pan and fill up with water till about 2/3 full. This will create a steam baking effect for the pudding (baked custard).
11) Bake in oven at 160C (320F) for 45 minutes.
12) Serve either hot or cold with vanilla sauce.
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