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Name: Bread And Butter Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3 tb Orange marmalade; 1 Loaf sliced white bread;; 1/2 pt Single cream; 8 oz Unsalted butter; melted; 8 tb Vanilla sugar; 8 Egg yolks; A dash of whisky; 1/2 pt Whole Milk; A handful of raisins; 1/2 lb Apricot jam

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INGREDIENTS

3 tb Orange marmalade
1 Loaf sliced white bread;
1/2 pt Single cream
8 oz Unsalted butter; melted
8 tb Vanilla sugar
8 Egg yolks
A dash of whisky
1/2 pt Whole Milk
A handful of raisins
1/2 lb Apricot jam

INSTRUCTIONS

Start the custard by bringing the milk to the boil, then dissolving in it 6 tablespoons of the vanilla sugar. If you do not have vanilla sugar use caster sugar and add 2 teaspoons of vanilla essence. Set aside. Whisk the egg yolks into the single cream with the marmalade and the whisky, and add this mix to the boiled milk, whisking vigorously together. Grease the inside of a large oval gratin dish with a little of the butter and sprinkle half the raisins over the bottom. Now cut the slices of bread into triangular quarters, and dip one side of the bread into the melted butter. Make a layer of triangles of buttered bread inside the dish, propping each one up against each other so they are leaning slightly at an angle. Now sprinkle the remaining raisins over the layer and arrange another layer of butter dipped bread going the other way. Finish off with a third layer of bread, again arranged in the opposite direction. Pour the custard mix over slowly, ensuring that each piece is soaked, and rest the pudding for 15 minutes. Sprinkle over the remaining vanilla sugar and bake in a medium hot oven (180C/350F/gas 4) for about 30-35 minutes. The position in the oven can be crucial if you dont have a fan oven. The top of the pudding should be golden brown, with the bread crisp in parts. Conversely, the inner texture should be moist, soft and light, like a souffl?, but not runny. Finally, when the pudding is taken out, brush the surface with warmed apricot jam to give it a good shine.

NOTES

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Bread And Butter Pudding

3 tb Orange marmalade
1 Loaf sliced white bread;
1/2 pt Single cream
8 oz Unsalted butter; melted
8 tb Vanilla sugar
8 Egg yolks
 A dash of whisky
1/2 pt Whole Milk
 A handful of raisins
1/2 lb Apricot jam

Start the custard by bringing the milk to the boil, then dissolving  in it 6 tablespoons of the vanilla sugar. If you do not have vanilla  sugar use caster sugar and add 2 teaspoons of vanilla essence. Set  aside.    Whisk the egg yolks into the single cream with the marmalade and the  whisky, and add this mix to the boiled milk, whisking vigorously  together.    Grease the inside of a large oval gratin dish with a little of the  butter and sprinkle half the raisins over the bottom. Now cut the  slices of bread into triangular quarters, and dip one side of the  bread into the melted butter. Make a layer of triangles of buttered  bread inside the dish, propping each one up against each other so  they are leaning slightly at an angle. Now sprinkle the remaining  raisins over the layer and arrange another layer of butter dipped  bread going the other way. Finish off with a third layer of bread,  again arranged in the opposite direction. Pour the custard mix over  slowly, ensuring that each piece is soaked, and rest the pudding for  15 minutes.    Sprinkle over the remaining vanilla sugar and bake in a medium hot  oven (180C/350F/gas 4) for about 30-35 minutes. The position in the  oven can be crucial if you dont have a fan oven. The top of the  pudding should be golden brown, with the bread crisp in parts.    Conversely, the inner texture should be moist, soft and light, like a  souffl?, but not runny.    Finally, when the pudding is taken out, brush the surface with warmed  apricot jam to give it a good shine.

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Nutrition

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Serving Size: 1 Serving (1650g)
Recipe Makes: 1 servings

Calories: 4149
Calories from Fat: 2630 (63%)

Amt Per Serving		% DV

	Total Fat 292.3g	390 %
	Saturated Fat 105.7g	529 %
	Monounsaturated Fat 128.5g
	Polyunsanturated Fat 45.9g
Cholesterol 13435.7mg		4134 %
Sodium 663.1mg		23 %
Potassium 1470.1mg		39 %
Total Carbohydrate 215.9g		64 %
	Dietary Fiber 1g	4 %
	Sugars, other 214.9g
Protein 176.4g		252 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4149

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