Scottish 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.
Spread one side of each slice bread with butter. Layer bread slices, buttered sides up, in casserole; sprinkle with cinnamon. Beat eggs slightly in medium bowl; mix in granulated sugar, vanilla and salt. You can cook Scottish Bread and Butter Pudding using 7 ingredients and 10 steps. Here is how you cook it.
Ingredients of Scottish Bread and Butter Pudding
- You need 4 of Scottish morning rolls, day old, sliced in half.
- It’s 1/3 cup of unsalted butter, room temperature.
- You need 3 of eggs.
- You need 2 cup of heavy (double cream) plus extra to serve.
- It’s 1/2 cup of milk.
- You need 2 tbsp of white sugar.
- Prepare 1/2 cup of Scottish tablet (a confection made of sugar, butter and sweetened condensed milk, boiled at dangerously high temperatures and cooled to set…plain or vanilla fudge would be its closest alternative).
Find bread and butter pudding recipes on Tesco Real Food. Bread and Butter Pudding is classic British mommy food and one of the easiest puddings to make. It’s a great way to use up left over bread — white, (the classic), brown, brioche, even stale croissant, the method is the same whichever you use. If you’re feeling particularly decadent, smear the buttered.
Scottish Bread and Butter Pudding step by step
- Spread each sliced roll with butter, then cut it in half again..
- Arrange the slices in two lines in an ovenproof dish, they look better if the two lines face in the opposite direction..
- Gently whisk the cream, milk and eggs in a liter jug..
- Sprinkle the sugar over the sliced rolls, then pour on the custard.
- Press down gently on the top to get the custard soaking in, then leave to sit for 15 minutes..
- Heat oven to 190C..
- Chop the tablet/fudge into half inch cubes (some of it will crumble even smaller, but that’s okay).
- Sprinkle the tablet/fudge over the bread and butter pudding.
- Bake for 30 minutes, until the top is golden and crisp, and smelling divine!.
- Serve with extra heavy/double cream (optional).
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. The best thing with this pudding is its versatility - feel free to use any type of bread you have hanging around the kitchen. Bread and butter puddings one of those delicious, warm, wintery recipes that can put a smile on everyone’s face. Bread and butter pudding is a traditional type of bread pudding popular in British cuisine. It is made by layering slices of buttered bread scattered with raisins in an oven dish, over which an egg custard mixture, made with milk or cream and normally seasoned with nutmeg, vanilla or other spices.