Bread And Butter Pudding Kinnaird – a delicious recipe with milk, vanilla bean, Italian bread, unsalted butter, eggs, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. In a saucepan, scaled the milk with the vanilla bean and let the mixture stand for 15 minutes. Scrape the seeds from the pod into the milk and discard the pod.
2
2. Spread one side of each bread slice with the butter and arrange the slices, buttered sides up, overlapping them, in a 1 1/2 quart grattin dish or shallow flameproof baking dish.
3
3. In a bowl whisk together the whole eggs, the egg yolks, and 1/2 cup of the sugar and whisk in the milk and the cream. Pour the custard over the bread and sprinkle the mixture with the remaining 1 tablespoon sugar.
4
4. Put the grattin dish into a baking pan, add enough hot water to the pan to reach halfway up the side of the grattin dish and bake the pudding in the middle of a preheated 350F oven for 30 minutes, or until the custard is set. Broil the pudding under a preheated broiler, about 4 inches from the heat for 1 minute, or until the bread is golden.
5
5. In a small saucepan bring the jam to a simmer with 1 teaspoon water, force it through a fine sieve into a small bowl, and with a pastry brush brush it over the pudding. Serve the pudding warm or at room temperature.
743
kcal
Calories
51
g
Fat
35
g
Carbs
30
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 1/2 cups milk, 1/2 vanilla bean, split lengthwise, 12x 1/2-inch thick slices of French or Italian bread, 2 1/2 tablespoons unsalted butter, softened, and more.
Yes, Bread And Butter Pudding Kinnaird 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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