Recipe for luxurious bread & butter pudding.

There are always opportunities to make bread & butter pudding in this household. Since it’s just the two of us, we almost always have more than half a loaf of near expiring bread in our kitchen.

Bread & butter pudding is easy to make and so delicious in spite of the minimal effort involved. I love it!

# – Luxurious bread & butter pudding.

I’ve posted a bread & butter pudding recipe before, but this is quite different. Like the title of this post, it’s a lot more luxurious and tastes rightly so ;)

The ingredients:

  • 300ml of milk
  • 1 vanilla pod (or 1 teaspoon of vanilla essence)
  • 40 grams of demerara sugar (or ordinary granulated sugar)
  • 8 slices of white bread
  • A handful of raisins
  • 50 grams of butter
  • 3 eggs
  • 150 ml of whipping cream
  • 3 tablespoon of apricot jam
  • A handful of sliced almonds
  • # – Throw in the sugar, vanilla seeds from as well its pod into a saucepan on medium heat. Pour the milk in.

    # – Stir until the mixture is almost boiling and the sugar has dissolved. Turn off the heat.

    # – Set the mixture aside to cool while you continue with other tasks.

    # – Cut the bread slices across into triangular shapes.

    # – Butter the bread. You can butter both front & back if you’re hardcore like that.

    # – Arrange the bread slices in a baking tin, like this.

    # – Then sprinkle a handful of raisins all over the bread slices.

    # – In the meantime, break the eggs into the whipping cream.

    # – Beat until combined.

    # – Then pour in the milk mixture prepared earlier into the egg mixture. Make sure the vanilla pod has been removed. Stir.

    # – Next, pour the mixture all over the bread. Set aside for 30 minutes to allow the bread to absorb all the milky, creamy goodness.

    # – Put the baking tin into a larger tin filled half way up with water and stick them into a preheated oven at 170 degrees celcius for 45 minutes or until set. You are essentially steaming and baking at the same time with this method.

    # – When done, brush apricot jam all over the crust to glaze.

    # – Then sprinkle a handful of almond slices all over the top.

    # – Stick it under the grill for 10 minutes to brown (top rack of oven, on grill mode).

    # – Luxurious bread & butter pudding, DONE!

    # – Serve with more whipping cream, ice cream or custard sauce.

    # – Yummy!

    Soft & creamy in the middle with a crispy, fruity crust. This recipe is enough for 4 but we hoovered everything up in a matter of minutes, just the two of us.

    What better way to make use of stale bread? Have fun baking!

    Easy poppy seed burger buns recipe.

    Yeah, I can be a little snobbish when it comes to making homemade burgers. I always insist on serving them with homemade buns. Just something about using store bought buns that make me feel like I can’t really call the burgers homemade.

    That’s probably why I’ve only ever made homemade burgers twice so far, hehehe.

    Anyway, I’ll probably be making more homemade burgers now that I’ve discovered this bun recipe. I took the liberty to tweak it a little with some knowledge I acquired from watching one too many bread making videos on YouTube.

    This recipe is fantastic because everything only happens in 2 bowls. You don’t really need a large, clean surface to knead the dough or anything (something I personally quite detest due to the mess).

    # – Easy poppy seed burger buns.

    The ingredients:

  • 1 cup of warm milk
  • 2 tablespoons of butter, melted
  • 2 tablespoons of warm water
  • 2 tablespoons of white sugar
  • 2 tablespoon of dry instant yeast
  • 1 teaspoons salt
  • 3 cups of all-purpose flour
  • 1 egg white
  • Poppy seeds
  • 1 tablespoon of olive oil
  • # – First, pour the mixture of warm milk, warm water and melted butter into a mixing bowl.

    # – Then sprinkle the dry yeast and sugar all over the surface. Allow to stand for 10 minutes.

    # – Sift flour over the yeast mixture.

    # – Followed by salt (Don’t put salt in with yeast, it murders them!)

    # – Now, with your fingers gently mix everything together till combined. It will be very sticky, but refrain from adding flour. The more you work with your finger, the less sticky it will be, trust me! Stop when the dough is only just a bit sticky but manageable.

    # – Grease another bowl with olive oil (I poured 1 tablespoon of oil into the bowl then used a kitchen towel to spread it all over). Transfer the dough into the greased bowl and cover with cling film. Leave it be in room temperature for 1 hour.

    # – After an hour, the dough should double in size. Use a pastry cutter or a knife to cut the dough into 6 equal pieces. It is very easy to handle the dough now. Not sticky! :)

    # – Take one piece and pull it towards the end of your finger tips like this.

    # – Then pull it back towards your body, like this. Repeat 2 or 3 times.

    # – Then form into a ball and lay it on a non-stick baking tray. Do the pulling thing with the rest of the dough pieces.

    # – Cover the balls with a clean tea towel and let stand for another hour. They will expand in size as well.

    # – Before sticking them into the oven, brush egg white all over the surface of the balls.

    # – Sprinkle poppy seeds all over. You may use other type of seeds too.

    # – Bake in a pre-heated oven at 190 degrees celcius for 15 minutes.

    # – Poppy seed burger buns, DONE!

    # – Slice bun in half and put in your homemade patty for a true homemade burger :D

    The buns were soft and spongy. Absolutely delicious and so simple to make! Like I said, it all only happened in 2 bowls, no messy counter top to clean, no flying flour. Lovely :)

    From old bread to sumptuous pudding.

    It’s extremely hard for 2 people to finish a loaf of bread before its expiration date. So we freeze bread to keep them longer and heat it up the in the toaster whenever a hankering for bread emerges.

    That means I’d be eating toasts up until we get fresh bread. A great idea for my BF who LOVES toasts but I’d much prefer soft, pillowy, sinful white bread any day. And hence, I decided to make bread & butter pudding using bread that we couldn’t finish in time.

    This recipe is adapted from BBC Food. Very easy and straightforward, just the kind of recipes that I love to keep.

      For the pudding:

    • Enough butter for spreading 6-8 slices of bread as well as greasing bowl
    • 6 – 8 slices of white bread
    • 50g sultanas
    • Cinnamon powder
    • Nutmeg powder (or freshly grated ones if you’ve got it)
      For the custard:

    • 250ml of milk
    • 150ml of whipping cream
    • 2 eggs
    • 25gm of granulated sugar

    # – First, butter 6 slices of white bread and cut each into half, forming triangles.

    # – Then lay 4 slices at the bottom of a lightly greased heat-proof bowl. Sprinkle some raisins all over.

    # – Add a sprinkling of cinnamon powder.

    # – Add more layers of bread, raisins and cinnamon powder until you run out of bread.

    # – Top off with a sprinkling of nutmeg for that extra oomph. If you’ve got no nutmeg, just cinnamon will do too ;)

    Set the bread aside. It’s time to make the delicious custard!

    # – Whisk eggs and granulated sugar in a bowl until the colour turns pale.

    # – Heat up whipping cream and milk in a pot till scalding but not boiling.

    # – Pour egg mixture into the milk mixture and whisk till combines. Remove from heat.

    # – Strain the mixture to remove the stringy egg bits. Custard is now done :D

    # – Pour the custard into the bread up until just the bottom of top layers are submerged. You will have more custard left so stick it in the fridge for some awesome chilled custard to serve with the pudding!

    # – Stick it in a preheated oven at 175 degrees celcius for 30-40 minutes or until top is brown.

    # – After 30 minutes, bread and butter pudding, DONE.

    # – The beautiful, creamy, delicious bread & butter pudding.

    Pour the chilled custard you’ve made earlier over the pudding and you’ve got yourself a delicious, belly-warming and very yummy dessert.

    # – YUMMEH!

    And yes, I can now have toasts because I want to and not because I have to!