About this recipe
During winter time there is nothing better than a warm bread and butter pudding to finish a perfect meal. A bread and butter pudding recipe is really simple to make and is great served with ice cream or even my lemon myrtle custard. A good bread and butter pudding should have a baked custard consistency together with the bread.
The bread and butter pudding recipe I had for years was good, but during an Australian event at Cornitha Towers Hotel in Prague, Executive Pastry Chef Vladimir Krofta, who trained under Alain Ducasse, showed how to improve my recipe, so this is my bread and butter pudding recipe enhance by Vladimir.
Ingredients
10 slices of bread, crusts removed
30g (2 tablespoons) butter
2 bananas, sliced into rounds
5 eggs
100g (½ cup) caster sugar
200ml (1 cup) milk
500ml (2¼ cups) cream
15ml (1 tablespoon) wattlseed extract
60ml (¼ cup)white rum
16 halves of quandong confit
Cooking instruction
Preheat the oven to 180°C and grease the pudding dishes with a little butter and line the bottom of the dishes with the banana slices. Cut the bread diagonally into triangles and place these into moulds on top of the banana.
In a bowl whisk the eggs and castor sugar together, then pour in the milk, cream and rum; pour over the bread and leave to soak for about 10 to 15 minutes.
Put the dishes in a deep tray and half fill the tray with hot water; cover the whole tray with foil ensuring it does not touch the bread. Then bake for approx 25 minutes; remove the foil and cook a further 10 to 15 minutes to brown the tops.
Allow to cool slightly, then serve bread and butter pudding topped with a few quandong halves and syrup.
