Bread and Butter Pudding.
When you need easy comfort food, bake this. You can never make any mistakes with the recipe. It’s one of the dessert that I first learned to bake using my mom’s Betty Crocker recipe book published back in the 70’s (and we still have it, though tattered). Enjoy!
- 8 slices bread
- 2 tbsp butter
- 1 tbsp ground cinnamon
- 3 eggs
- 2/3 cups granulated sugar
- 1 tsp vanilla essence
- 2 1/2 cups milk, scalded*
- 1/2 cup raisin
- Pinch of salt
Heat oven to 175 degree celsius. Butter a medium sized casserole.
Toast the bread, spread butter and sprinkle a bit of sugar and cinnamon. Cut into squares and arrange the bread in the casserole, butter side up. Sprinkle raisins.
In a bowl, beat egg together with salt, sugar and vanilla. Stir in milk and pour over bread.
Place casserole in a pan of very hot water about an inch deep. Cover casserole lightly with aluminium foil, bake for 25 minutes. Remove foil and continue baking for another 30 minutes or until toothpick/knife inserted from edge of casserole comes clean. Cover with foil if tops get too browned.
Alternative: Replace bread with croissant and raisins with chocolate chip for a different twist to the original recipe.
*Scaled milk means heating the milk just before it reaches boiling point.