Best 4 Baguette And Butter Pudding Recipes

BREAD AND BUTTER PUDDING

Steps:

• Heat oven to 180C/160C/gas 4. To make the custard, heat the milk, cream and vanilla pod with its scraped out seeds (if using) together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using.
• Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.
• Remove the vanilla pod from the custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.

BREAD-AND-BUTTER PUDDING

Steps:

• Preheat oven to 350°F.
• Cut enough baguette into 1-inch cubes to measure 4 cups and in a shallow baking pan toast bread in middle of oven until crisp but not golden, about 5 minutes. Melt butter and in an 8-inch square baking pan toss with bread.
• In a bowl whisk together milk, cream, eggs, sugar, vanilla, and a pinch salt and pour over bread, stirring to coat. Chill pudding, covered, 1 hour.
• Bake pudding in middle of oven until just set but still trembles slightly, about 50 minutes. Serve pudding warm or at room temperature.

FAVORITE BREAD AND BUTTER PUDDING WITH BOURBON SAUCE

Steps:

• 1. Butter 1 1/2-quart casserole or spritz with nonstick cooking spray and set aside.
• 2. Spread one side of each slice of bread with butter, cut each slice into four pieces of equal size, spread half of them in casserole, and sprinkle half of raisins on top. Repeat layers and set aside.
• 3. Beat eggs, sugar, vanilla, cinnamon, and nutmeg at high electric mixer speed about 2 minutes until creamy. With mixer at low speed, add milk gradually, then half-and-half.
• 4. Pour over bread and raisins in casserole and let stand uncovered at room temperature 1 hour. After 40 minutes, preheat oven to 350°F.
• 5. When pudding has stood 1 hour, set in large shallow pan, and place on pulled-out middle oven shelf. Pour hot water into pan to depth of 1 inch, slide shelf into oven, and bake pudding uncovered about 1 hour until cake tester inserted in center comes out clean.
• 6. Transfer casserole to wire rack and cool 20 minutes.
• 7. Meanwhile, prepare Bourbon Sauce: Combine sugar, cornstarch, nutmeg, and salt in small nonreactive saucepan. Whisk in water and bourbon and continue whisking until smooth. Add butter, set over moderate heat, and cook, whisking constantly, 2 to 3 minutes until thickened and translucent. Remove from heat, mix in lemon juice, and transfer to heated sauceboat.
• 8. Serve pudding warm at table, trickle a little sauce over each portion, and pass the rest.

BAGUETTE AND BUTTER PUDDING

Steps:

• NB The instructions are edited and the comments in brackets are mine.
• Grease the sides of a 1.5 litre shallow baking dish with some of the butter (I use a Le Creuset oval dish).
• Spread the bread slices with the remaining butter (I spread on both sides, sometimes using a little more butter than he suggests).
• Arrange the bread in the dish in overlapping layers, sprinkling the dried fruit in between.
• Beat the egg yolks, whole eggs and granulated sugar together until creamy.
• Beat in to the mixture the cream, milk and liquer.
• Pour the mixture over the bread.
• Press the bread slices down gently so they are completely submerged.
• Let stand for about 20 minutes so that the bread can soak up the custard mixture.
• Preheat the oven to 350F (180C, Gas Mark 4).
• Put the dish in a roasting pan and pour enough boiling water into the pan to come halfway up the sides of the dish, to prevent the custard from overheating and curdling.
• Sprinkle with demerera sugar and bake for 45-50 minutes until golden.
• Warm the jam so that it is runny.
• Remove the pudding from the oven and dab it with the jam. Let it stand for 15 minutes before serving so it firms up. (I take it our of the bain marie but Gordon is unclear on that point).