Bread And Butter Pudding
|Bread slices||3 Large|
|Butter||1 1⁄2 Ounce (40 Grams)|
|Caster sugar/Light brown sugar||1 1⁄2 Ounce (40 Grams)|
|Milk||1 Pint (600 Milliliter)|
|Sultanas||2 Ounce (50 Grams)|
The crusts on the bread may be removed or left on; they give a change of colour to the pudding.
Spread the bread with the butter, then cut into neat squares or triangles.
Arrange neatly in a 1 2 litre/2 pint pie dish.
Beat the eggs and egg yolks with 25 g/1 oz of the sugar.
Warm the milk, add to the eggs, beat well and then stir in the sultanas; this makes sure they are evenly distributed.
Pour over the bread and butter.
Allow to stand, if time permits, for 30 minutes before baking, then sprinkle the remaining sugar over the top.
Preheat the oven to 150Â°C/300Â°F, Gas Mark 2.
Bake for approximately 1 1/4 hours or until just firm.
Serving size: Complete recipe
Calories 1533 Calories from Fat 647
% Daily Value*
Total Fat 73 g112.1%
Saturated Fat 38 g189.9%
Trans Fat 0 g
Cholesterol 932.6 mg310.9%
Sodium 1128.6 mg47%
Total Carbohydrates 181 g60.2%
Dietary Fiber 5.8 g23.3%
Sugars 103.4 g
Protein 47 g93.4%
Vitamin A 49.4% Vitamin C 3%
Calcium 77.7% Iron 42.8%
*Based on a 2000 Calorie diet