Prep Time: 10 mins
Cook Time: 30 mins
Servings: 6
Bread and Butter Pudding
Rate this recipe for points
97
Ingredients
- 1 loaf of Villaggio Artesano® Original White Bread
- 5 large Eggs, whisked
- 1 cup (250g) Sugar
- 3 1/2 cups (875ml) Whole Milk
- 3 1/2 cups (875ml) Double Cream
- 1 Vanilla Bean, scraped to remove seeds
- 1/2 cup (125g) melted Butter
- 1/2 cup (125g) Raisins
- 1/2 cup (125g) Apricot Jam
- 1 tbsp (15ml) Water
- 2 tbsp (30g) Icing Sugar
Directions
- Preheat oven to 350°F (180°C)
- Butter a 13 x 9-inch oven-proof baking dish or large roasting pan
- Arrange slices of bread in one layer
- Whisk eggs together with sugar, in a mixing bowl and set aside
- Heat up milk and cream, over medium heat, for about 5 minutes, then add in vanilla bean and scraped seeds
- Bring to a boil and slowly whisk in egg mixture, gradually whisking in until fully combined
- Add in melted butter
- Pour mixture through a sieve over the bread slices
- Bread will float on top, so gently press down on the slices to make sure they are covered and fully absorb the mixture
- Scatter raisins and tuck some between bread slices
- Bake at 350°F (180°C) for 15 minutes, then using a large spoon gently press down bread slices, and, continue to bake for approximately 15 minutes, ensuring that it does not overcook as it will continue to cook while resting
- In a small saucepan, heat up apricot jam over medium heat, then, add in water, stirring to incorporate for about 10 – 15 minutes.
- Brush surface of pudding with apricot jam and sprinkle with icing sugar
- Serve
