Saturday, 21 January 2012

Bread and Butter Pudding

Bread and Butter pudding.

1.White Bread( crust removed)- 6 slices.
Butter - 3 tsp.

2. Sugar - 1 tsp.
Almond and/or cashew - 3 tsp.

3. Egg- 1
Milk - 1 cup.
Vanilla essence - 1 tsp ( or according to your taste).
Cardamon powder and cinnamon powder- 1/4 tsp.
Custard powder- 1/2 tsp (optional)

4. Raisins or dry fruits- 3 tsp.

5.Sugar- 1tsp (optional).

Jam - 2 tsp (optional).


1.Fry almond and cashew in sugar in a non stick and once cashew is coated with sugar. Take this out of pan ( It will be a bit sticky) and powder this.

2. Apply butter to both sides of bread.

3. In the serving dish (if you are using oven, then oven proof dish) apply a little bit butter and spread half of the powdered mixture and give the dish few shakes.

3.Place 2 bread slices in this dish and spread one tsp fruit mixture. Repeat this process with remaining bread and fruit mixture.

4. Warm milk, please do not boil.( If you are using micro wave less than a minute).

5. Beat egg and Vanilla essence together with the powders. Then slowly add the milk and beat well.

6. Pour this over the bread pieces.

Baking method.


1. You can cover this in aluminium foil. Then steam this. Pour 1/4 water in to a steamer and steam in high flame for 10 mnts then lower the flame and for another 10 mnts.Remove from heat and tet this remain in in the foil for another 10 mnts. You can serve this hot or cold.

Over Bake:

Spread that 1 tsp sugar on top of the pudding.

1.Pre-heat oven. Fill boiling water in a baking try(half) and place the pudding dish. Bake in 180 degree for 45 mnts.

2.Warm the jam in a non stick pan and spread this on top of the pudding and bake in gas mark 6 for further 10mnts( optional).

Serve warm.


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