Butter it up into a pudding...

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Hi Everyone!

A couple months ago a friend of mine advised how he loves bread and butter pudding and he was learning to make it himself. I recall announcing how I detest bread and butter pudding. Funny enough, bring the time forward to current day and I felt it necessary to update my friend on how I made bread and butter pudding and ENJOYED it. Goodness me.

It happened as a result of having a left-over crusty Vienna loaf that was just soooo good, but unfortunately my husband and I couldn’t eat that much bread and now the loaf was slowly going stale. What options did I have in order to not waste it? I wasn’t keen on making it into breadcrumbs as I so often do with other stale bread or bread crusts from when I make “voileipä kakku” (Sandwich Cake – that can be a post for another time. It would be the ULTIMATE in Sandwiches and Savoury Cake Decorating!) and that’s when it dawned on me about bread and butter pudding. Though my initial reaction was ‘ugh no thanks’ I thought well maybe if I try to make it more custard like then the versions, I’ve tried it could be improved. I’m not too sure if this recipe I came up with on the spot really fits for the iconic bread and butter pudding, but I’ll share it anyway.

Ingredients:
·       ½ cup white sugar
·       Splash of vanilla essence
·       3 eggs
·       200ml thickened cream
·       1 ½ -3/4 cup of milk (trim or full cream)
·       ½ packet milk chocolate chips
·       Brown sugar to sprinkle overtop
·       ½ crusty, stale bread loaf + Extra bread if needed
Directions:
·       Add the first 5 ingredients into a bowl and whisk together with electric beaters on HIGH for 5 minutes, then pour into an oven safe dish.
·       Chop up the stale crusty loaf into thick slices, then into halves and lay them into the dish with the ‘custard’. If the bread does not soak up to half of the mixture, you will need more bread. (Like I did so I added a bit of wholemeal slices broken up.)
·       Add the chocolate chips and sprinkle the brown sugar over top.
·       Bake in a pre-heated oven of 180degrees Celsius for approximately 30 minutes. If the mixture still appears runny bake a bit longer.
·       Enjoy with fresh seasonal fruit!


 As this was a bit random - making something I didn't think I would enjoy I don't really have the best pictures to share of the moment. It's more like the remnants of my indulgence and remembering to take a snapshot and then trying to get one of my bowl the next day.. if I remember. Thankfully I did!

Hope you enjoy this recipe and feel free to share your experience of the first time you came to enjoy the bread and butter pudding! What do you mix with it to make it different?

See you again soon!

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