Bread and Butter Pudding with Cranberries
Bread and Butter Pudding
The weather is so hot and humid.
Have no choice but to switch on the air condition while making
this pudding. My family love this bread pudding and all of them
has their own preferences e.g. raisin, cranberries, chocolate,
nuts, peaches and etc. Well, today I am putting cranberries
which is my favourite. I adapted this recipe from The Malaysian
Women's Weekly "Fast & Fabulous Recipes".
300 ml Fesh Milk
6 Eggs, beat slightly
300 ml Thickened Cream
50 g Butter
1/2 tsp Vanilla Extract
80 g Dried Cranberries
165 g Caster Sugar
8 slices of White Bread (used 10 slices)
2 small Bananas, sliced diagonally (omitted)
25 g Sultanas (omitted. replaced with cranberries)
25 g Apricot Jam (omitted)
25 g Flaked Almonds (omitted)
Cream, for serving (optional)
*Red notes will be my modification.
Combine cream, milk, eggs, sugar and vanilla.
Beat until all well combined.
I abandon the idea of cutting off the crusts of bread
because I find it will be a waste.
Butter up all the white bread.
The bread can be cut into rectangles or triangles, depending on
the shape of your dish.
Grease an oven proof dish.
Arrange 1st layer with buttered bread in the dish.
Arrange with dried cranberries. Pour in over 1/3 of the egg mixture.
Repeat, then place remaining bread on top.
Pour remaining egg mixture and stand for 20 minutes.
Bake for 30 minutes or until set at 180 Degree Celcius.
Remove pudding from oven.
Brush the top with heated jam and sprinkle with almonds. (omitted)
Return to oven for 5 minutes and serve warm with cream. (omitted)
The sweetness is yummy and the texture is not hard nor too soft.
This recipe sure a keeper.
I am submitting this post to Little Thumbs Up event