making bread and butter pudding any advice?

233 · 15 Jan 2008 at 18:12

decided to make some bread and butter pudding tonight

anyone offer any handy hints of wisdom?

Surfer · 15 Jan 2008 at 18:13

dont use no frills value bread

Gilly · 15 Jan 2008 at 18:13

Don't use margerine

Bod · 15 Jan 2008 at 18:26

Cheaper bread comes out better IIRC...slightly stale helps too.

Surfer · 15 Jan 2008 at 18:27

not to my taste buds it dont

Glaucus · 15 Jan 2008 at 18:32

Use breaoche, use plenty of real butter (salted). Loads of eggs and use cream. And make sure everything is soggy. also use raisins or marmalade to sweeten it up. Also nice with a caramel bottom or top.

mks2005 · 15 Jan 2008 at 18:36

Apricot jam is a must

So is demerera sugar on top. Splash of Cointreau to the eggs and cream is also great.

neil3k · 15 Jan 2008 at 18:41

Send some this way i'll test it for you.

LizardKing · 15 Jan 2008 at 18:59

To make it a bit more custard like just use egg yolks (instead of whole eggs) and add some coco powder to it.
brioche bread is a must if you want the best.

Sp!ke · 15 Jan 2008 at 20:17

+1 for using brioche (as an alternative I often use Pantone which works really well)
Also soak a vanilla pod in the milk/cream for a while to infuse it, totally changes the experience.

~S

Glaucus · 15 Jan 2008 at 20:20

Sp!ke said:
Also soak a vanilla pod in the milk/cream for a while to infuse it, totally changes the experience.

~S

Oh yes don't forget the vanilla pod. Just split in half scrape out seeds and then infuse in some warm milk. discarding the pod before making the pudding.