bread-and-butter pudding – My Whisk and I

4 eggs
180g sugar
600ml cream
600ml milk
15ml vanilla
6 hot cross buns
butter
125ml pistachio nuts
grated zest of 1 orange

Preheat your oven to 170℃.
Add the eggs and sugar to a mixing bowl and whisk together with electric beaters until pale. Set aside.
Pour the cream and milk into a saucepan and place it over a high heat. Bring the mixture just to the boil.
Pour the cream and milk onto the egg and sugar in a very thin stream, while constantly whisking.
Add the vanilla to the mixture and stir through.
Set aside to cool slightly.
Slice the buns in half and spread each with butter. Dip each half into the milk mixture, allowing 2-3 seconds for the buns to absorb the liquid.
Arrange the halved buns so that they overlap slightly in a 18 – 23cm ovenproof dish.
Now pour the rest of the mixture through a sieve and drizzle it onto the buns.
Scatter the pistachio nuts and orange zest over and set aside for 20 minutes so that the buns can soak up the custard mixture.
Place the pudding in the oven and bake for 45 minutes.
Dust with icing sugar and serve with custard.

This is the perfect make-ahead dessert when entertaining as it needs to rest in the refrigerator for 24 hours before baking. With its crunchy outside top and soft, squidgy inside it is best served in small portions as it is very rich. Leftovers are equally good when cold!

10 slices white bread, 0,5cm thick
160g dark chocolate, chopped
75g butter
450ml cream
60ml dark rum
110g caster sugar
a pinch of cinnamon
3 eggs
extra pouring cream for serving

Grease a 18cm X 28cm ovenproof ceramic dish.
Remove the crusts from the bread slices and then cut each slice into 4 triangles. Set aside.
Add the chocolate, butter, cream, rum, sugar and cinnamon to a heatproof bowl set over a saucepan of barely simmering water.
Stir the mixture every now-and-then until the butter and chocolate has melted and the sugar has dissolved.
Remove the bowl from the heat and give it a good stir to amalgamate the ingredients. Put aside.
Add the eggs to a large mixing bowl and whisk together.
Pour the chocolate mixture over the eggs in a thin stream while whisking continuously. Remember: pour slowly, whisk quickly.
Spoon a 1cm layer of chocolate mixture into the base of the baking dish and arrange half the bread triangles in overlapping rows on this chocolate layer.

Pour half of the remaining chocolate mixture as evenly as you can, over the bread.
Arrange the rest of the triangles on top of this layer, finishing off with a layer of chocolate.

Gently press down the bread with a spoon so that it gets covered evenly with the liquid as it cools.
Cover the dish with plastic wrap and allow to cool completely. Place the dish in the refrigerator for 24 hours.

Cooking the pudding:
Preheat your oven to 180℃.
Remove the plastic wrap and bake the pudding for 35 minutes.
Allow to stand for 10 minutes before serving with pouring cream, custard or ice cream.

Tag: bread-and-butter pudding

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