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Bread & Butter Pudding


  • 6 eggs

  • 250ml milk

  • 1 vanilla pod

  • 250g butter

  • 250g caster sugar

  • 200mlthickened cream

  • 1 loaf of day old bread (sliced)

  • 100g dried figs


  • 1.

    Pour the milk into a small sauce pan add the scored vanilla pod and 50g of caster sugar, simmer for 10 minutes, then allow to cool.

  • 2.

    Using 50g of butter lightly spread each side of the sliced bread.

  • 3.

    Mix the eggs into the cooled milk and vanilla, then stir through 100ml of cream.

  • 4.

    Place 200g of butter, 200g of caster sugar into a saucepan and melt. Once the butter and sugar have melted together pour in the cream and bring to a boil. Stir vigorously til caramel consistency is achieved. Then allow to cool.

  • 5.

    Lay buttered bread into an oven tray with a few dollops of caramel and top with egg mix, then repeat the process until the tray is full.

  • 6.

    Bake at 200 degrees for 50 minutes.


For more information and recipes from this series, click on the following link

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