Sunday, March 11, 2012

Bread & Butter Pudding

Hubby's Bread & Butter Pudding

1 Bunch Rhubarb
8-10 slices Raisin Bread or any type of fruit loaf
Butter or  Margarine
1 Pint Cream (568 mls or approx 2 & a quarter cups)
1 Vanilla Pod or 1 teaspoon essence (tastier with the vanilla pod)
4 eggs
1 cup Milk
1 cup golden Sultanas
half cup dried blueberries 
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup sugar leave a little extra to sprinkle on top
roughly chop Rhubarb & place in Roasting tray & sprinkle with sugar
Bake for 10 mins at med - high heat 

butter each slice of bread & cut off crust
place 4 slices of bread butter side down in a medium to large glass oven proof dish at least 2 inchs deep

Sprinkle with dried Blueberries, rhubarb & sultanas & add nutmeg & cinnamon
Place the remaining 4 slices of bread butter side down & sprinkle more fruit on top (add more slices of bread/layers if desired)

In a large bowl mix milk, cream, 4 eggs, sugar, vanilla & Pour the mixture over the bread & let stand for at least one hour. (the longer the better!)
Place the dish in a larger baking pan & fill the larger pan with water until half way up the sides of smaller dish 

Bake the pudding in the middle of the oven for about 1 hour or until the top is crisp and golden. 
Serve hot, sprinkle top of pudding with sugar & serve with freshly whipped cream

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