Friday, September 14, 2012
Bread and Butter Pudding
Remember my challah? I finished up the last few slices from the loaf that i kept in the freezer and made this. I guess many of you already know how to make your best bread pudding and probably dont even need to refer to any recipe but i cant, i still need something to guide me, i'm afraid that my bread will end up being too soggy or too eggy. I refer this recipe from the Australia Masterchef website how to make my custard and i am so pleased with the end result. The sogginess was perfect for me , the custard mixture was well absorbed by the challah ,i cut them fairly thick and the taste was delicious. I did cut down a little on the sugar and if you're going to make this, do not leave the marmalade out, it makes this even more delicious, very nice.
Recipe (from masterchef.com.au )
i made half the recipe in a 1 litre capacity shallow baking dish
a handful of raisins
2 egg yolks
300ml dairy cream
1/2 tsp vanilla extract
1/8 cup of hot orange marmalade ( for brushing )
1. Arrange the cut sliced challah in the baking dish. Whisk eggs, yolks and sugar together. Place cream and vanilla in a saucepan and almost bring to boil. Pour cream over egg mixture and whisk to combine. Strain mixture over bread and let stand for 20 minutes. ( l didnt use all, just about 3 tbsp of custard left behind ).
2. Sprinkle the raisins all over. Place baking dish in a large roasting pan and pour boiling water into pan coming halfway up the sides of the baking dish. Loosely cover with foil.
3.Bake at 180C for 15 minutes. Remove foil and bake a further 20 minutes or until golden. Meanwhile you can heat your marmalade. Brush pudding with hot jam and cook further 3 mins before serving.
This post is linked to the blog hop event, Cook Like A Star organised by Zoe together with Anuja of Simple Baking and Baby Sumo of Eat Your Heart Out
also sharing this with Recipe Box 14 hosted by Chaya of Bizzy Bakes