Bread and Butter Pudding, Eggless Bread and Butter Pudding Recipe
by Tarla Dalal
Added to 323 cookbooks
This recipe has been viewed 124221 times
Bread and butter pudding is a popular, easy-to-make British dessert. It also happens to be a hot favourite at Mumbai’s Irani restaurants.
You start by making a custard-like sauce, pour it over bread, top it with raisins and nuts, sprinkle a bit of brown sugar and butter to get crunchy coat, and bake it to get a soothing, warm pudding !
- Remove the crust from the bread slices, apply ½ tsp of butter on one side of each slice and cut each slice into 2 to 3 strips.
- Arrange the bread strips with the buttered side facing up on a greased 200 mm. (8') diameter oven-proof glass dish. Keep aside.
- Combine the cornflour and sugar along with ¼ cup of warm milk in a deep bowl and mix well till the sugar melts. Keep aside.
- Boil the remaining 1¾ cups of milk on a slow flame and gradually add the cornflour-sugar mixture, while stirring continuously so that no lumps remain.
- Add the vanilla essence, mix well and cook on a slow flame for 5 minutes or till the sauce thickens and becomes smooth, while stirring continuously. Remove from the flame and keep aside.
- Sprinkle the walnuts and raisins on the bread strips and pour the sauce evenly over them.
- Sprinkle the brown sugar evenly on top and pour the melted butter evenly over it.
- Bake in a pre-heated oven at 180°c (350°f) for 35 to 40 minutes.
- Serve hot garnished with nutmeg powder.
- Since the pudding is served in the same dish in which it is baked, use a glass dish and not an aluminium baking dish.
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