” Its not improbable that a man may receive more solid satisfaction from pudding while he is alive than from praise after he is dead”.
This good old bread and butter pudding is a dessert classic, a centuries old comfort food, rustic and no fuss! I don’t know another food that is more comforting than a bowl of this pudding with hot vanilla custard. I make it for Sunday breakfast on Saturday night but usually its gone before Sunday ! Other than hot custard, it tastes great with vanilla ice cream or simply cream. Indulge and enjoy !
For The Pudding:
5 large or 6 medium bread slices
3+1/2 cups milk
1/2 cup cream
2 tablespoons butter
4 tablespoons granulated sugar
2 tablespoons brown sugar
1/2 teaspoon vanilla essence
1/2teaspoon ground cinnamon
This Is What You Do :
Preheat oven to 180 degrees C. Put a kettle full of water to boil on the stove. Toast bread slices in an electric toaster or grill them till golden and crisp. Heat milk and butter in a saucepan till milk is warm and butter melted. Pour in an oven proof deep bowl( approximately 1+1/2 litre capacity), beat eggs and add to the mixture ( mixture should be Luke warm not hot or the eggs will solidify). Add sugar, vanilla and cinnamon, stir. Cut the slices into 4 cubes each, dip into the milk bowl, press down softly till all the slices are soaked and covered with milk mixture. Sprinkle the brown sugar on top, this will give a nice golden and crunchy topping to the pudding.
We bake this pudding in a water bath. Take a deep dish (3 inches deep), that’s bigger than the pudding bowl . Place the bowl in the dish, pour hot water from the kettle into the dish( about 1 inch ). Place the whole water bath in the oven and bake for around 50-60 minutes or till a knife inserted in the centre comes out clean.