Felt like having bread and butter pudding. Bought raspberries, eggs, thickened and sour cream and using my 4 days old bread. Today, I am not putting any raisins nor sultanas. I am putting raspberries and using sour cream. I am going to cook raspberries with 50g castor sugar and a bit of lemon juice about 1/2 small lemon. Instead of vanilla extra, I am using rose water.
Google: “Bread and butter pudding is a traditional bread pudding in British cuisine. Slices of buttered bread scattered with raisins are layered in an oven dish, covered with an egg custard mixture seasoned with nutmeg, cinnamon, vanilla, or other spices, then baked”.
I am changing the method of doing the original method of layering and scattering raisins or sultanas. This is me, love to tryout the recipes I browsed with my own ingredients and combining the methods. Got to be brave and courageous to explore and experiments. My dessert is creative, comfort and delicious to eat sitting in front of fireplace and watching TV. Let’s baked!!!
Ingredients
4 slices stale bread or brioche
4 eggs
2 egg yolks
1/2 small lemon juice about 2 Tbs
375 ml milk
300 ml thickened cream
250 ml sour cream
225 g raspberries, plus 25 g gently mushed, divided
210 g castor sugar, divided
30 g butter, softened
20 g butter, for greasing
3 Tsp rose water, divided
a pinch of salt
icing sugar
Method
Put 225 g raspberries and 25 g castor sugar in a pot with lemon juice. Press with a fork while cooking on medium heat for 5-10 minutes or until mixture thickens, then removed from hob. Set aside to cool completely.
In another pot, bring thickened cream, rose water and milk to the boil, then take off the heat and let stand for a minute. Beat eggs, yolks, 110 g castor sugar, and salt together. Then beat into the hot creamy milk. Pour the custard into a deep plate and set aside. Place sour cream, 1 Tsp rose water and 75 g castor sugar in a bowl and beat until soft peak. Spoon into the cooled raspberries mixture and ripple through using a palette knife. Set aside. Preheat oven 170 degrees C.
Grease the small baking pan with 20 g butter, pour in a layer of custard into greased pan. Dip a slice of bread one at a time into the custard on plate to soak about 1 minute. Then layer the soak slice of bread at the bottom of the pan with a layer of custard, repeat with the second slice of bread dip and soak in custard, transfer to the bottom. Scatter some of the mushed raspberries over. Now spread the raspberry ripple over the top of the two slices of bread with some mushed raspberries.
Repeat with the third slice of bread, dip and soak in custard for 1 minute, place into the pan on top of raspberry ripple. Repeat with the fourth slice of bread, dip and soak in custard for 1 minute, place into the pan on top of raspberry ripple. Scatter some of the mushed raspberries over. Let it stand for 20 minutes to allowed the bread fully to absorb the liquid. Reserve the rest of the custard.
Top up the dish with the remaining custard and put the 30 g butter on top of the pudding. Stand on a lined baking tray and cook in the oven for 30–35 minutes until the custard is lightly set. Remove from oven. Turn to grill mode and preheat grill to high. Dust the top of the pudding with icing sugar twice to get a good covering, and then place under the hot grill for a few minutes to glaze. Add a final sprinkling of icing sugar before serving. Enjoy!!!
Note: You can use raisins and sultanas. You can use double cream instead of thickened cream. Instead of sour cream you can use double cream. You can use brioche or hot cross buns or even croissants. If you like you can add marsala wine about 75ml so removed milk 75 ml.
https://helenscchin.com/2024/08/27/raspberry-bread-and-butter-pudding/
#helenscchinrecipes
#awesomedessertandentrees
#cookingforthefun
#foodiesplus
helenscchin's Blog 
You must be logged in to post a comment.