Bread and butter pudding recipe without raisins and almonds
Bread and butter pudding is really a traditional British pudding. I have discovered that people frequently say they do not like bread and butter pudding because it is typically created using raisins, which are saturated within the milk. So don't put raisins in! This really is my version (without raisins, and thus not traditional).
knife and board for cutting bread knife for distributing butter, etc. fork or whisk sieve (optional) casserole
oven. then amount of time in oven. 40 mins
preparation time. cutting bread distributing butter etc. mixing eggs, milk and sugar
This can be a minimal recipe. In the finish, I would recommend extra or substitute ingredients.
Cooking process
Cut 4 slices of bread. Spread butter on every slice. Stop the crusts.
Whisk the milk, sugar and eggs. This does not need to be very thorough utilizing a fork ought to be enough. You are able to sieve the mix to get rid of the small eggy bits if you would like.
Spread one slice of bread with marmalade. Work right into a couple of pieces and lay it within the casserole. Follow the other slices, except the very best layer shouldn't have marmalade onto it.
Pour the milk, eggs and sugar mix within the layers of bread.
Place the casserole within the oven with no lid. This must prepare for around 40 minutes at. Whether it still looks a little pale, place the warm up to and prepare until brown. It ought to be crispy on the top and soft inside.
Other ideas
A few of the following ingredients are traditional and a few are possible variations.
The standard bread and butter pudding doesn't have marmalade, and it has raisins or perhaps sultanas rather. They are scattered between your layers. Those between slices go saturated and those on the top go crisp or perhaps burnt.
The quantity of butter and marmalade can be you. Just spread the quantity that you'd normally use to consume. Make certain you spread up to the perimeters, though. You should use lemon curd rather of marmalade. I am unsure about jam - it could go an interesting colour, but I am sure it might taste OK.
You could attempt adding some spice. Cinnamon goes well with cooked bread. Nutmeg is really a traditional spice for egg custards (and the bottom of this dish is actually an egg custard, because it cooks egg and milk together). You can even try some exotic spices, like cardamom. However, I would recommend that you simply try an unspiced version to begin with before complicating the recipe. It's a surprisingly tasty dish alone.
I personally use normal British tinned loaf white-colored bread (bought unsliced and sliced by me). The crusts from the bread are stop and never used. Try providing them with to the children around. For whatever reason, children who show up their noses at crusts on their own bread like eating the crusts on their own after they have been stop. Or you might eat them yourself, I guess. You are able to test out other kinds of bread. I have eaten bread and butter pudding created using panettone (Italian flavoured bread) that was scrumptious.
