It is getting near the end of Winter and I have been meaning to make a bread and butter pudding. When my dear husband said he wanted one of my “spectacular dinners” I decided that this would be on the menu for dessert tonight.
Bread and Butter Pudding may have had humble beginnings but this one is very rich and decadent. I love all the vanilla and cinnamon flavour in this version and using a fruit loaf instead of plain bread adds another dimension to the pudding.
If you love this pudding, you just have to try my Sticky Date Pudding.
The quantity given makes a massive pudding that will easily serve 12. It reheats beautifully the next day, or it can be served cold.
Brandy Bread & Butter Pudding
- 3/4 cup sultanas
- ¼ cup brandy
- 1 fruit loaf or tea bun
- 60 gm soft butter, plus extra for greasing
- 11 eggs
- 600 ml pouring cream
- 500 ml milk
- ½ cup caster sugar
- 1 orange, finely grated rind only
- 2 t/s vanilla bean paste
- 1 tsp ground cinnamon
- 440gm pie apples
- 2 tbsp demerara sugar
- Combine sultanas and brandy in a small bowl, microwave for 1 minute and set aside for 1 hour. (This can also be done the day ahead and put in the fridge until needed)
- Slice the fruit loaf and butter both sides. Place a layer of the bread on the bottom of a large casserole dish.
- Combine eggs, cream, milk, caster sugar, orange rind, vanilla and cinnamon in a jug, blend together using a stick blender.
- Scatter ½ the brandy soaked sultanas over the bread layer.
- Add the pie apples to the pudding, making sure to spread evenly over the bread.
- Cut remaining bread into cubes and scatter over the apple layer. Add the remaining sultanas to the pudding.
- Pour cream mixture evenly over the pudding and allow to stand until bread has completely absorbed cream mixture (about 1 hour).
- Preheat oven to 170C/340F.
- Scatter demerara sugar over pudding and bake until golden and custard is firm (60-70 minutes).
- Dust with icing sugar and serve with ice-cream.