"BREAD AND BUTTER PUDDING" is a great and useful way to use leftover bread. There are so many different manners to adapt the basic traditional recipe that it's impossible to get tired of such a yummy dish.
"BREAD AND BUTTER PUDDING" can be made as a sweet or savory meal and is super fine eaten hot or cold, as a dessert, main course or for breakfast. The old-fashioned classic has been adapted and transformed over the years for our biggest pleasure and has now been accomodated to our modern gastronomical needs and tastes...
One day, I decided to invent a different version of "BREAD AND BUTTER PUDDING" as I had one single ripe banana desperately lying around and waiting to get eaten! I came up with this wonderfully aromatic and sinfully delicious "BANANA BREAD PUDDING". I really love it's springy and moist consistency which contrasts with it's golden crunchy top; simply de-li-cious! This is comfort food at it's best!!!
Makes a quantity for 2-3 people
260g Stale white bread
4 Eggs (~50g)
5 Tbs Flour
150ml Double cream or thick cream
400ml + 150ml Milk
1 Ripe banana, mashed
8 Tbs Caster sugar
4 Tbs Light brown sugar (for topping)
3 Tbs Butter, melted
1 Lemon, zested
1/2 Tsp Ground cinnamon (+ more for the top)
A pinch ground cloves
1 1/2 Tbs Brown rum
4 Tbs Raisins, currants or sultanas (I prefer raisins)
1. Cut the bread in cubes. Wet with 150ml milk. Set aside.
2. Mix together the eggs, flour, cream, milk, mashed banana, caster sugar, butter, zest, cinnamon, cloves and rum.
3. Butter a rectangular pudding dish. Place the bread cubes in the dish and sprinkle with the raisins.
4. Pour the batter over the bread and gently press the bread down into the batter in order to soak it well and to shape the pudding.
5. Sprinkle the top with cinnamon and brown sugar.
6. Cook in Moderate oven (180°C or 350°F)for about 1 hour or until it is set and the top is crunchy.
You can use any French type of bread or brioche bread for this recipe.
Instead of raisins, you can also use dried cranberries.
Light brown sugar may replace the caster sugar.
Sprinkle this pudding with powder sugar or dribble runny honey, light molasses or maple syrup over it.
Eat either hot or cold
(Bread And Butter Pudding -Pic by www.bakersfederation.org.uk)
(Banana Bread Pudding -Pic by Rosa www.rosas-yummy-yums.blogspot.com)
Rosa, je viens de publier la recette du "bolo de arroz" à ton attention...ReplyDelete
Merci beaucoup, ça me fait un grand plaisir de pouvoir enfin confectionner des "Bollo de arroz"!....ReplyDelete
rosa, we have a special WCB this weekend - do join us with the kitties. Click on Farmgirl's link and my site for details:ReplyDelete
Yes, I will join you this weekend, so see you soon!