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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Luckiishan Eginus
[email protected]It was edible.
Khadar ozil
[email protected]It was food.
Chance Hawkins
[email protected]It filled a hole.
Rodriguez Familia
[email protected]I could eat it.
Faysal Hossen
[email protected]It was alright.
Ella Ozola
[email protected]This was okay.
Akua Linda
[email protected]I've had better.
Yaseen Afghan
[email protected]Not my favorite.
AHMED SARWAR
[email protected]Meh.
anshumala sharma
[email protected]This bread and butter pudding was a disappointment. The pudding was dry and crumbly, and the sauce was too thin. I followed the recipe exactly, but I'm not sure what went wrong. I would not recommend this recipe.
OPJACOB
[email protected]This bread and butter pudding was a bit too sweet for my taste. I think I would have preferred it with less sugar. However, the texture was perfect and the pudding was very moist. I would definitely make it again, but with less sugar.
AnticTukSA
[email protected]I've tried many bread and butter pudding recipes, and this one is by far the best! The pudding is moist and flavorful, and the sauce is rich and creamy. I love the addition of the spices, which give the pudding a warm and inviting flavor. I will defi
Diana Nshemeire
[email protected]This bread and butter pudding was easy to make and tasted delicious! I used a mix of white and wheat bread, and it worked perfectly. The pudding was rich and creamy, with a perfect balance of sweetness and spice. I served it with a dollop of whipped
Kissor Tamang
[email protected]I love bread and butter pudding, and this recipe did not disappoint! The pudding was moist and flavorful, and the sauce was rich and decadent. I especially liked the addition of the raisins, which added a nice sweetness to the dish. I will definitely
Fan Man
[email protected]This was my first time making bread and butter pudding, and it turned out great! I followed the recipe exactly, and it was easy to do. The pudding was creamy and flavorful, and the sauce was the perfect finishing touch. I will definitely be making th
Gladswell Otieno
[email protected]I've made this bread and butter pudding several times now, and it's always a crowd-pleaser. It's the perfect dessert for a special occasion or a simple weeknight meal. The bread pudding is moist and flavorful, and the sauce is rich and decadent. I hi
Zainab Asif
[email protected]This bread and butter pudding was a hit with my family! It was easy to make and tasted delicious. I used a variety of breads, including white, wheat, and sourdough, and they all worked well. The pudding was rich and creamy, with a perfect balance of