Bread & Butter Pudding
A deliciously decadent homestyle dessert.
This is the first in a series of authentic English recipes from my friend Andrew Bingham. He's a classically trained chef from merry 'ol England.
Bingham has mentioned this dessert several times. For some reason I was a little reluctant to try it, because I'd never heard of bread pudding.
Well, my fears were definitely unfounded. This stuff is absolutely yummy! It tastes a lot like caramel with a toasty bread crust. I can't wait to make this at our next family gathering.
What You'll Need :
- 15 slices French baguette slices
- 1 stick butter
- 1 cup brown sugar
- 1 pint heavy cream
- 3 egg yolks
- 7 oz. marzipan sliced
- 1/2 cup almonds, toasted and sliced
- 1 cup golden raisins
What To Do
- Liberally spread the butter on the bread.
- In a bread loaf pan, layer the bread with the raisins, almonds, marzipan, and brown sugar.
- Combine heavy cream and eggs in a mixing bowl and whisk for about 1 minute.
- Pour the custard over the bread. Tuck in the sides to avoid spillage.
- Press the top layer of bread down into the custard mixture so that it soaks in.
- Bake on the middle rack of 350 degrees (Fahrenheit) oven for 15-20 minutes.
- The pudding will be done when golden brown - there should be a little spring to it when pressed. You can also test it by sliding a clean knife into the center - if it's clean coming out, it's done.
- Serve hot, with pouring cream or creme' anglaise.