Bread and butter pudding
- Yield: 8
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition facts (per portion)
- Calories: 218
- Carbohydrate Content: 28.0g
- Cholesterol Content: 1.03g
- Fat Content: 9.6g
- Fiber Content: 1.1g
- Protein Content: 6.0g
- Saturated Fat Content: 5.1g
- Serving Size: 147g
- Sodium Content: 1.76g
- Sugar Content: 20.7g
Bread and butter pudding
Ingredients
- Eggs - 4
- Milk - 2 cups
- Caster sugar - 1/2 cup
- Vanilla extract - 1 tsp
- Ground cinnamon - 1/2 tsp
- Good quality white bread - 10 thick slices
- Butter - 40g, softened
- Pear - 1, chopped into 2 cm cubes
- Cane sugar - 1 tbsp
Instructions
- Preheat the oven to 180˚C. Grease a 17cm x 28 cm baking tray.
- Combine the eggs, milk, cream, caster sugar, vanilla and cinnamon in a mixing bowl and whisk together.
- Cut each slice of bread into quarters. Spread butter onto both sides of each slice.
- Arrange one layer of bread on the bottom of the baking dish. Sprinkle with half of the dried cranberries. Repeat with another layer of bread and dried cranberries. Sprinkle the pear on the top.
- Pour the egg mixture evenly over the bread. Sprinkle with extra cane sugar.
- Bake for 30-35 minutes or until golden on top. Serve warm.
