Bread And Butter Pudding Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
• Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with 1/2 of the sugar and all of the currants. Arrange the remaining bread on top, then sprinkle with remaining sugar.
• Beat milk, eggs, and nutmeg together. Pour over the bread and press down firmly to compress the pudding and help the bread absorb the milk mixture.
• Bake in the preheated oven until golden brown and set, about 30 minutes.

Steps:

• Heat oven to 350°F. Butter 1 1/2-quart casserole. Spread one side of each slice bread with butter. Layer bread slices, buttered sides up, in casserole; sprinkle with cinnamon. Beat eggs slightly in medium bowl; mix in granulated sugar, vanilla and salt. Stir in milk; pour over bread.
• Place casserole in pan of very hot water (1 inch deep). Cover casserole loosely with aluminum foil. Bake 20 minutes; remove foil. Continue baking 35 to 40 minutes longer or until knife inserted 1 inch from edge of casserole comes out clean. (Cover with foil if top gets too brown.)
• Remove casserole from hot water. Sprinkle with powdered sugar. Serve warm. Store covered in refrigerator.

Steps:

• Preheat the oven to 325 degrees F.
• In a saucepan over low heat, add the cream, the scraped vanilla bean and the seeds (or extract) and 1/2 cup of sugar. Whisk to combine. Bring the cream to a boil. While the cream is coming to a boil, whisk the yolks and 1/2 cup sugar together until they are a homogeneous mixture. When the cream comes to a boil, remove it from the heat and whisk in 1/3 of the egg yolk mixture, then immediately whisk in the remaining egg mixture. This is called tempering, it allows you to combine hot cream and eggs without making scrambled eggs. It's kinda fun! Reserve this mixture until you are ready to assemble the pudding.
• To assemble the pudding:
• Butter 1 side of the slices of bread and cut them into triangles. Butter an 8 by 8-inch square baking dish and put a layer of bread points, overlapping, in the bottom of the dish. Strain the raisins reserving the whiskey. Sprinkle half of the whiskey soaked raisins on top of the bread layer. Pour half of the cream/egg mixture over the bread and raisins. Repeat this process with the bread and raisins and finally finish with bread. Pour the remaining cream/egg mixture into the dish. Press down gently on the whole thing to compress and really compact the pudding. If all of the cream mixture doesn't fit into the pan, wait 10 to 15 minutes and then try again. The bread may need a little while to absorb all the cream. MMMMM& don't skimp on this step.
• Set the bread pudding dish inside a 9 by 13-inch baking dish or roasting pan and add hot water until it reaches 1/2 to 2/3 of the way up the sides of the pudding dish. Cover the whole thing with aluminum foil and bake in the preheated oven until the custard has set, about 1 hour.
• Remove the pudding from the water bath and let it cool for 10 minutes. Sprinkle the top of the custard with the remaining 1/2 cup sugar in a thin even layer. Put the pudding under the broiler or use a blow torch (This is REALLY fun!) to crystallize the sugar on the top of the pudding. A little bit crusty and burnt and sweeeeeeet! YuuuuuummmY! Serve with the whiskey tea sauce.
• To make the sauce:
• While the pudding is baking, combine all the ingredients and the reserved Irish whiskey in a small saucepan and let steep for 15 minutes. Discard the tea bags and the lemon half. Bring the sauce to a boil and then lower the heat and simmer until the liquid has reduced by half. Taste, the sauce should be very pungent, sweet and spicy (cinnamon and clove--not spicy hot) and a perfect accompaniment to the creamy sweet pudding.
• MMMMMMMMMMMMMMMMM&MMMMMM&.MMM!

Steps:

• Soak the raisins in the Amaretto, and leave covered with plastic wrap at room temperature 6 to 8 hours or overnight.
• Preheat the oven to 350°F.
• Cut 4 slices of the bread into 1/2-inch dice, and spread the diced bread on the bottom of a casserole dish. Sprinkle the raisins on top of the bread cubes, and pour any remaining liquid over the bread. Cut the remaining 8 slices of bread in half diagonally, and then cut each half slice in half diagonally to create 4 even triangles per slice. Dip the triangles into the butter, and arrange on the top of the raisins, overlapping the triangles slightly. Pour any remaining butter over the top of the bread.
• Whisk the yolks, vanilla paste, and sugar in a large bowl until combined. Bring the milk and cream to a boil in a heavy saucepan over high heat, and pour the hot mix onto the egg yolks, whisking constantly. Pour the warm egg mixture over the bread, making sure all of the bread is coated, and set aside the coated bread for 20 minutes to allow the egg mixture to soak into the bread.
• Place the casserole dish in a roasting tray filled with hot water halfway up the sides of the casserole dish, and bake on the middle rack in the oven for 30 to 45 minutes, or until golden brown on top with the filling just set.
• Remove the dish from the oven and roasting tray, and sprinkle with the extra sugar. Broil or use a crème brûlée torch to caramelize the sugar. Sprinkle with the toasted sliced almonds, and dust with powdered sugar. Cool slightly, and serve warm with a jug of cream and some fresh berries.

Steps:

• Position a rack in the middle of the oven and preheat to 325°F. Butter a 9- by 13- by 2-inch rectangular ovenproof dish.
• Spread the remaining butter on one side of each bread slice. Arrange the bread slices, buttered side up, in one layer on the bottom of the prepared dish. Sprinkle with the raisins and set aside.
• In a large saucepan, combine the milk, heavy cream, and salt. Using the blade of a small, sharp knife, scrape the seeds from the vanilla beans into the mixture; add the scraped vanilla beans. Place the pan over moderate heat and bring to a boil. Remove from the heat.
• In a large bowl, whisk together the eggs and sugar until pale yellow, about 1 minute. Whisk about 1 cup of the hot milk mixture slowly into the egg mixture to raise the temperature without cooking the eggs. Gradually whisk in the remaining milk mixture, whisking until fully combined. Pour the custard through a fine-mesh sieve into a large bowl and discard the vanilla beans.
• Pour the custard over the bread. The bread will float to the top-use a spatula to gently press down on the slices, making sure they are completely covered in custard. Place the dish in a large roasting pan or rimmed baking sheet and add enough warm water to the pan to reach about halfway up the sides of the dish.
• Bake the pudding for 30 minutes, then use a spatula to gently press down on the bread slices. Continue baking until the pudding is puffed and set but still jiggles in the center, about 30 more minutes. Transfer the pudding in its water bath to a rack to cool slightly.
• Meanwhile, in a small saucepan over low heat, warm the apricot jam with 1 tablespoon of water, stirring occasionally until liquefied, about 1 minute.
• Carefully remove the pudding from the water bath, then brush the surface with the warm apricot jam. Dust the top with the confectioners' sugar and serve warm. DO AHEAD: The bread and butter pudding can be prepared ahead, covered, and refrigerated up to two days. Reheat the entire dish in a water bath in a 325°F oven until the center is warm. Individual portions can be reheated in a toaster oven.

Steps:

• Coat a pie dish with butter.
• Spread the breads with butter on 1 side.
• Arrange 4 pieces of bread in the pie dish with their buttered side down.
• Sprinkle some rasins,some lemon rind and half of the sugar over the breads.
• Arrange the other 4 pieces of bread with their buttered side down on top.
• Sprinkle the rest of the rasins, lemon rind and sugar over the breads.
• Blend the milk and the egg.
• Pour the liquid mixture over the breads.
• Leave it to soak for 30 minutes.
• Bake in a preheated oven at 180 deg C or gas reg 5 for about 40 minutes.
• Serve hot.

Steps:

• Cut the croissants open and smear a thick layer of butter and apricot jam on them.
• Add the raisins and dark rum in a bowl. Microwave them for 1 minute on high until the dark rum is absorbed by the raisins.
• Mix the custard mixture together.
• Put the croissants in an oven baking dish. Sprinkle the almonds, raisins and cinnamon over the croissants. Then add the custard mixture.
• Let it stand for about 5 minutes. Then cover the baking dish with foil and bake for about 30-45 minutes at 350°F.
• Serve hot with a dollop of cream or ice cream.
• Note: You can always and some chocolate chips or caramel chips for variation.