Bread and Butter Pudding – a delicious recipe with loaf, Ginger preserves, heavy cream, milk, sugar, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Begin by buttering slices of brioche, then spreading with a layer of the ginger preserves.
2
* Cut the slices in half and layer up in a fairly high sided dish.
3
Make a classic creme anglaise: Bring milk and cream to a boil with the beans from the vanilla pod.
4
Pour onto the cold egg yolks and sugar.
5
Whisk and return to the pan; continue to whisk until the sauce thickens enough to coat the back of a spoon).
6
Pour the sauce over the brioche layers until the sauce is level with the top layer.
7
Sprinkle the muscavado sugar over the top of the pudding.
8
Bake at about 350F/180C until golden (around 20 minutes).
9
The pudding should slightly souffle and remain a little liquid in the centre and thus should produce its own sauce, though I have known people to like a little fresh cream on top.
324
kcal
Calories
15
g
Fat
20
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 brioche loaf, Ginger preserves, 1/2 pint heavy cream, 1/2 pint milk, and more.
Yes, Bread and Butter Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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