Bread 'n' butter pudding

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Preparation

2 tbsp butter
6 eggs
200 g sugar
250 ml milk
500 ml cream
250 ml double cream
1 vanilla pod
Grease the dish generously with butter. Scrape the vanilla seeds out of the pod. Blend the eggs, sugar, milk, cream, double cream and vanilla seeds using a blender.
(Pre-)heat cooking space to 180°C with Hot air humid
1 baguette, about 260–350 g
Cut the baguette diagonally into about 24 thin slices and arrange in overlapping rows in the buttered porcelain dish. Slowly pour the egg and cream mixture over the arranged slices of baguette. Allow to stand until the bread has soaked up the mixture and is soft. Place the dish on the wire shelf in the preheated cooking space. Bake.
Put the pastry in
Hot air humid 180°C for 38 Mins
Icing sugar
Dust the baked bread 'n' butter pudding with icing sugar. Serve lukewarm.
  • Porcelain dish ½ GN, depth 65 mm
  • Wire shelf
Quantity Ingredient
1 baguette
250 ml double cream
200 g sugar
Icing sugar
2 tbsp butter
1 vanilla pod
6 eggs
250 ml milk
500 ml cream

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