It was a suitably dull and chilly morning to welcome the first day of Winter here on our little mountain and what could be a better way of bringing in the change of season than baking up some lovely comfort food!My kitchen seemed to be suffering a glut of eggs and several-days-old bread so the obvious answer to this dilemma was to bake a traditional bread and butter pudding. I’ve loved the gluggy, creamy goodness of this pud ever since my childhood when my mother would bake it for us….mmm that warm, cinnamony smell brings back memories. Perhaps you might like to try it on a grey and gloomy Winter’s day.
The Old Farmhouse Bread & Butter Pudding
(I have made a few changes to the traditional recipe which I sourced at Taste.com.au)
2 cups milk
300ml pure cream
1/4 cup caster sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
8 slices of bread
40g of butter, softened
1/2 cup sultanas (optional)
2 tablespoons raw sugar
Little extra cinnamon to dress
Preheat oven to to 180C/160C fan-forced. Grease a 5cm deep baking dish.
Whisk eggs, milk, cream, caster sugar, vanilla and cinnamon in a bowl.
Spread both sides of each bread slice with butter and cut each slice in half diagonally.
Arrange the bread in rows (add the sultanas onto the first layer if you wish to add them – I’ve never been a fan of cooked sultanas!). Pour egg mixture over bread making sure that all the bread gets a good soaking as this will help create a lovely custard. Sprinkle with the raw sugar and a little more cinnamon to dress.
There’s a tradition in my family that whenever we put something in the oven to bake we always wish it good luck – so “Good Luck, pud!” Bake for 30-35 minutes or until golden and set. Now there’s just enough time to clean up and pop the kettle on!
Oh my! Delish…..
Serve warm with a scoop of vanilla ice-cream – yum!