” width=”600″ height=”560″>Bread and Butter Pudding for a rainy day.
I was looking for something to bake with the kids again and found an unopened loaf of bread in the press that was about to expire. My first thought was that it was good that we’re not eating so much bread. My second thought was bread and butter pudding, so much for thought number 1. I think the cold wet weather reminds me of my mams bread and butter pudding even though I didn’t like it back then. My mother’s bread and butter pudding was wet and soggy so naturally I didn’t use her recipe. Thomas, my husband, has made an Irish version a few times and I really liked it so mine is inspired by his (with a few improvements of course).
I asked the kids to butter the bread, my goodness the mess! There was bits of bread disappearing into their mouths and butter falling off knives but I admit I enjoyed every minute. It’s great to be able to put a big tick in the ‘quality time with the children’ box AND get a delicious treat out of it too. Josh was not happy about me calling it bread and butter pudding. He calls it Sandwich Cake. Bread = Sandwich, baked in the oven = Cake.
- 400 g bread
- 6 tbsp sugar
- 1 tsp cinnamon
- 3 cardamon pods, Peeled and crushed
- 2 eggs
- 800ml milk
- 1 tbsp Vanilla essence
- Grated coconut
- Preheat oven to 190 C.
- Lightly grease a baking dish.
- Mix together the sugar, cardamon and cinnamon.
- Butter the bread and break them into rough pieces.
- Layer it onto the baking dish.
- Sprinkle the sugar mixture on top.
- Mix the milk and eggs together and whisk.
- Add the Vanilla essence to the milk
- Pour over the bread and leave to absorb for 15 minutes.
- Sprinkle the grated coconut on top.
- Bake in the oven for 35 to 45 minutes, until the pudding is set and browned.