Bread and Butter Pudding
Ingredients:
4 slices well buttered Bread (top side)
This recipe tastes best with white bread, but use the low GI bread.. it should have guar gum in it, not any artificial sugar !
30-50g total/1oz Sultanas+ 1 oz currants or 1 - 2 oz in total depending on how many u like. You could also add blueberries, dates etc here.. depending on taste! Cinnamon can be sprinkled between layers and on top too if you like it. Sliced granny smith apples(green) and cinnamon would go well too. You can arrange different flavours in different halves( or smaller sections)
3 medium or 4 X-Large Eggs ( I made with 4 large eggs- slight egg-custard taste, nice but depends on your taste)
25g/1oz Sugar ( 1.5 big silver spoonfuls)
300ml/ 10.oz. Milk
Instructions
1. Preheat the oven to 170C, 325F. Grease a 7.5cm/4 inch deep ovenproof dish or a casserole dish.
2. Remove some of the crusts(preference- I removed about 1/3 of the them-the bulkier ones) from the buttered bread and cut into quarters (triangles or squares). Arrange in layers in the dish, sprinkling the sultanas between each layer.
3. In a saucepan( I like my little glass 1 litre saucepan with a spout), heat the milk to hot but not boiling. In a large bowl, beat the eggs and sugar together then add the hot milk, stirring well.
You can just pop the lot in the microwave for 30 seconds or so to warm to about lukewarm also, but milk proteins are altered by microwaves (this caused problems with babies in hospital!), so it depends on preference. I did this last time as I forgot to warm the milk first!
4. Slowly pour over the bread and fruit, being careful not to dislodge the top layer of bread. Leave to stand for 5 minutes.
5. Bake in the oven for approx. 25 minutes until the top is golden.
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