Vanilla Bread and Butter Pudding, a classic pudding I was brought up on. I make it regularly here on the farm as part of my Coombe Cuisine range for our guests. It freezes well which is a vital factor in my pudding choices as it is all self service from my large shop freezer. Classic vanilla is not be labelled as ‘boring’, made well it is divine, however I have been experimenting with more exciting combinations and am rather pleased with the results.
Marmalade Bread ‘n’ Butter Pudding
This is a simple twist to the basic recipe that adds a citrus burst for a more refreshing taste.
Sliced white loaf, crusts removed
Caster or granulated sugar
Tin of evaporated milk
Jar of good quality marmalade
Dash of (Grand Marnier) The over 18s only version!
Butter up triangles of bread being lavish with the butter
Place butter side down in a buttered dish
Plop blobs of butter onto the triangles
Add liberal blobs of marmalade and a good scattering of raisins
Sprinkle over sugar coating evenly
Repeat these layers of bread and filling finishing on a filling layer
Whisk together the eggs, a good teaspoon of vanilla essence, half a 410g tin of evaporated milk and about 150ml of whole milk and a tablespoon of Grand Marnier if liked.
Pour over the layered pudding soaking each slice of bread.
Leave to stand for a few minutes to soak up the bread before placing in an oven at 180degrees for about 1/2 hour.
Serve warm with cream or ice cream or make 2 at a time and freeze one for another time. They can be defrosted and then heated in an oven or microwave, though I would cover loosely with foil in the oven when reheating to ensure the top doesn’t burn.
For dinner parties I like to use little individual pots just because they present so well like this and there is no danger of losing the finished effect when dishing up!
50 shades of Bread ‘n’ butter fillings………..
OK no prizes for guessing what I am in the middle of reading, but the title did fit rather well.
Blackberry and Kirsch
A simple change that results in a totally different tasting pudding! Substitute raisins for blackberries and Kirsch for Grand Marnier. This is one of my favourite uses of our ample blackberry store yet! To serve I used by Blackberry ice cream with clotted cream and raspberry coulis (watered down raspberry jam)
Banana and Pecan
For this I simply replaced the raisins with sliced banana and chopped peacan nuts and used brown sugar in place of white. This is for those with a really sweet tooth!
Here chocolate chunks replace the raisins and the buttered bread is spread with hazelnut chocolate spread too. I then add a couple of spoonfuls of cocoa to the egg and milk mix.
This one I have made before and it always receives an mmm, when I serve it. There is only one thing to remember: throw caution to the wind and be generous with the chocolate!
To serve, I drizzle chocolate sauce and cream onto the plate with vanilla ice cream balls. The chololate sauce is just chocolate hazelnut spread with a little hot water!
Caramel (Baileys) Latte
Make as regular vanilla adding fudge pieces and cookie chunks in place of the raisins and a small espresso measure of coffee to the egg and milk mix. If you are feeling indulgent then a good tablespoon of Baileys in the sauce is delicious too!
Ready to enjoy!
OK so I tried 5 not 50, can anyone help me with some other wicked combinations?
I am linking to Helen over at The Crazy Kitchen for her Friday photo linky. Why not pop over and see what others have been cooking.
“Tales from the farmers wife” shares life on our lovely holiday farm with Farmer Nick and our 6 children. Step into our beautiful 30 acres and experience nature close up with farming and educational crafts in stunning North Cornwall. Family, fun and adventure start here.