How to Cook Tasty Amy's Bread And Butter Pudding

Amy’s Bread And Butter Pudding. This classic bread and butter pudding brings out all the right feelings of nostalgia. An old-fashioned English bread and butter pudding that goes easy on the wallet. Day-old bread works best in this recipe.

Amy’s Bread And Butter Pudding It’s a simple recipe for children to make, it’s a great pudding for everyone to eat. Bread and butter pudding is good by itself straight from the oven, or you can try a pouring of single or double cream. This is our classic bread and butter pudding recipe but here are some extra tips from GHI Cookery School Head Tutor, Cher Loh on how to up your pud game. You can have Amy’s Bread And Butter Pudding using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Amy’s Bread And Butter Pudding

  1. It’s 400 ml of Double cream.
  2. You need 400 ml of Semi skimmed milk.
  3. Prepare 4 tbsp of Sultanas.
  4. It’s 8 slice of Of white bread.
  5. You need 4 of Eggs.
  6. Prepare 1 of Butter.
  7. You need 2 tsp of Mixed spice.
  8. It’s 4 tbsp of Caster sugar.

The best thing with this pudding is its versatility - feel free to use any type of bread you have hanging around the kitchen. Most bread and butter pudding recipes involve a very simple custard - a combination of milk, cream, sugar and eggs, mixed together and poured straight over the bread without further ado. Bread and butter puddings one of those delicious, warm, wintery recipes that can put a smile on everyone’s face. Bread and Butter Pudding has been a staple in many Irish homes for donkeys years.

Amy’s Bread And Butter Pudding step by step

  1. Pre heat oven to 160: gas 4 and grease dish with butter.
  2. Mix the eggs, cream, milk and sugar and mixed spice until creamy.
  3. Butter the bread remove crusts and cut each slice into 4 triangles.
  4. Scatter sultanas over bread then pour mixture over bread.
  5. Cook for 1-11/4 hours.

My mum made this exact recipe for us growing up. Like a lot of traditional dishes this recipe came about as a way to use up leftover, day-old bread. Growing up in Ireland I’m used to eating hearty, comforting desserts. Arrange half the bread quarters, buttered sides up, over the base of the buttered dish and scatter with half the sultanas and lemon zest. Slowly pour the custard over the bread pudding, being careful to soak all the bread.

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