Recipe

Fruity bread and butter pudding

Nov 30, 2010 1:00pm
  • 45 mins cooking
  • Serves 6
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Ingredients

Fruity bread and butter pudding
  • 600 millilitre thickened cream
  • 700 gram continental fruit loaf, cut into 1.5cm slices
  • 30 gram butter, softened
  • 4 59g eggs
  • 2 tablespoon sugar
  • 1 teaspoon vanilla essence
  • cinnamon sugar, for sprinkling
  • fresh or canned fruit, for serving

Method

Fruity bread and butter pudding
  • 1
    Preheat oven to 180°C.
  • 2
    Spread slices lightly with butter and place half the slices over base of six 375ml-capacity ovenproof dishes or one 2-litre capacity ovenproof dish.
  • 3
    In a large bowl, beat eggs, sugar and vanilla together, then whisk in cream. Pour half the cream mixture over bread in dishes. Repeat layers with remaining bread slices and cream mixture. Stand 30 minutes.
  • 4
    Place dishes on an oven tray and bake for 30-35 minutes for small puddings or 45 minutes for large pudding, until puddings are puffed and light golden. Stand 5-10 minutes before serving.
  • 5
    Serve sprinkled with a little cinnamon sugar and accompany with fresh or canned fruit.

Notes

Pudding can be prepared several hours ahead. Stand, covered, in the refrigerator. Bake as required.

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