BREAD AND BUTTER PUDDING
Provided by Anton Mosimann
Categories Milk/Cream Dessert Bake Kid-Friendly Wedding Butter Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven and preheat to 325°F. Butter a 9- by 13- by 2-inch rectangular ovenproof dish.
- Spread the remaining butter on one side of each bread slice. Arrange the bread slices, buttered side up, in one layer on the bottom of the prepared dish. Sprinkle with the raisins and set aside.
- In a large saucepan, combine the milk, heavy cream, and salt. Using the blade of a small, sharp knife, scrape the seeds from the vanilla beans into the mixture; add the scraped vanilla beans. Place the pan over moderate heat and bring to a boil. Remove from the heat.
- In a large bowl, whisk together the eggs and sugar until pale yellow, about 1 minute. Whisk about 1 cup of the hot milk mixture slowly into the egg mixture to raise the temperature without cooking the eggs. Gradually whisk in the remaining milk mixture, whisking until fully combined. Pour the custard through a fine-mesh sieve into a large bowl and discard the vanilla beans.
- Pour the custard over the bread. The bread will float to the top-use a spatula to gently press down on the slices, making sure they are completely covered in custard. Place the dish in a large roasting pan or rimmed baking sheet and add enough warm water to the pan to reach about halfway up the sides of the dish.
- Bake the pudding for 30 minutes, then use a spatula to gently press down on the bread slices. Continue baking until the pudding is puffed and set but still jiggles in the center, about 30 more minutes. Transfer the pudding in its water bath to a rack to cool slightly.
- Meanwhile, in a small saucepan over low heat, warm the apricot jam with 1 tablespoon of water, stirring occasionally until liquefied, about 1 minute.
- Carefully remove the pudding from the water bath, then brush the surface with the warm apricot jam. Dust the top with the confectioners' sugar and serve warm. DO AHEAD: The bread and butter pudding can be prepared ahead, covered, and refrigerated up to two days. Reheat the entire dish in a water bath in a 325°F oven until the center is warm. Individual portions can be reheated in a toaster oven.
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V one Sharma
[email protected]This is my go-to recipe for bread and butter pudding. It's always a crowd-pleaser.
audrey taylor
[email protected]I made this for a potluck and it was a huge hit! Everyone loved it.
Ufg Uf
[email protected]This is the best bread and butter pudding recipe I've ever tried. It's so easy to make and it always turns out perfect.
Kellie Austin
[email protected]I've never made bread and butter pudding before, but this recipe made it easy. It turned out great!
Minenhle Khuzwayo
[email protected]This bread and butter pudding was so delicious! I'm so glad I found this recipe.
Ray V
[email protected]This recipe is a keeper! I will definitely be making it again.
Fahim Neha
[email protected]I made this for my family and they loved it! It was the perfect dessert for a cold winter night.
Vanessa Zarate
[email protected]This bread and butter pudding is the best I've ever had! It's so rich and creamy and the bread is perfectly cooked.
Dean McCracken
[email protected]I love this recipe! It's so easy to make and it always comes out perfect. I've even made it with different types of bread and it's always delicious.
Muzen Abdlurhman
[email protected]This recipe was easy to follow and the pudding turned out great! I used a mix of white and wheat bread and it was delicious.
Pranta gaming
[email protected]I've made this bread and butter pudding recipe several times now and it always turns out perfect. It's a great way to use up leftover bread and it's always a crowd-pleaser.
Nathan Nate
[email protected]This bread and butter pudding was a hit with my family! It was easy to make and tasted delicious. The addition of the raisins and cinnamon gave it a nice touch.