My husband does not have a sweet tooth but he does like a bit of Homemade Bread and Butter Pudding. Once again I have to acknowledge the Domestic Goddess, Delia Smith however I have only really used her recipe to get the custard ratio.
WARNING. This is NOT a low fat version!!!!
The two ingredients that makes this my hubby’s favourite recipe are Brioche and Marmalade!
RECIPE
Brioche loaf (Tescos own brand is good enough and it doesn’t have to be stale)
Butter for spreading (own brand unsalted works well and I prefer butter to margarine/vegetable spreads.
Marmalade for spreading (shop own brand or expensive thick and chunky, it’s up to you)
Demerara Sugar for sprinkling
2 eggs
10floz milk (or 5floz double cream and 5floz milk if you’re loading on the calories)
It is very difficult to be precise with this recipe because it will depend on how many you are making this for however trust your instincts…………
METHOD
pre heat the oven to gas 4, 350f or 170c
Slice the brioche loaf, about 1cm thick
Spread BOTH sides of the slices with butter and marmalade
Place the slices of bread in your dish carefully but you will need to make sure they are set out evenly and do not come over the top of the dish.
Mix together eggs and milk/cream with 2 desert spoons of Demerara Sugar. If you need more liquid add 1 egg for every 5 fluid oz of milk/cream. Pour the liquid carefully over the slices of bread. You might want to do this in several stages whilst it soaks into the bread. Once you feel that you have soaked it well enough, cover and seal with cling film.
Then add a gentle and even weight to the top of the pudding. You can place a bowl with a tin of baked beans on the top. But, be careful as it may well squidge over the edge so place your Pudding on a plate. Leave it to stand for 15-20 minutes. If you feel you can add more liquid then remove the cling film and carefully pour more custard liquid over the top.
When it’s rested and soaked up the eggy custard liquid, remove the cling film, sprinkle some Demerara sugar on the top of the Pudding and place on a baking tray in the oven
Cook for 25/30 minutes and then eat!!!!!
TIPS
I always use unsalted butter
Ive only just recently discovered Brioche loaf but it really does make a difference however, if you don’t have any to hand any bread will work: a granary one would add some crunch!
Seville Marmalade or thick n chunky marmalade is brilliant but you can use any Marmalade or even a jam
You could add sultanas soaked in alcohol of your choice (rum, brandy, port?) Soak for several hours until plumped and juicy. As an alternative you could soak them in warmed orange juice or boiled water
Chocolate and Hazelnut spread (instead of Marmalade) with chocolate chips (instead of sultanas) would work as well, for a chocoholics.
Its pretty darned good cold too!
Mama makes and bakes 