![]() ![]() I think it’s better to use bread that hasn’t been pre-sliced because then you can cut or tear it into chunks so you get a better custardy texture inside and WAY better crunch on the surface - very appealing characteristics of a Bread and Butter Pudding that I deem company-worthy! But ANY plain bread will work just fine – pre sliced or not. This is a stale plain white cob loaf that I had leftover from a recipe that never happened. What you need for Bread and Butter Puddingīread…butter… and just a few other things: eggs, milk, cream (or more milk), sugar (less than in most recipes you’ll find), plus sultanas or raisins, cinnamon and vanilla for flavour. And while it’s well-known as a rustic, home-style dessert of frugal origins, nowadays the humble Bread and Butter Pudding even makes an appearance on the menu at upscale bistros! Though admittedly, they tend to make it with rich and extra-buttery bread like brioche and challah, which gives it a really luxurious edge.īut today, we’re using old school, economical everyday plain white bread. □ Though I think you’ll agree there’s nothing economical about how this tastes!!! ![]()
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