Individual Bread and Butter Puddings

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Jan. 03, 2012

Ingredients

White bread slice 8 , buttered (Thick)
Eggs 2 , beaten
Caster sugar 1 1/2 Ounce (40 g)
Vanilla essence 1/2 Teaspoon (3ml)
Nutmeg 1/2 Teaspoon (3ml)
Cinnamon 1/2 Teaspoon (3ml)
Butter 1 1/2 Ounce , melted (40 g)
Lemon 1 , grated rind
Single cream 5 Fluid Ounce (150 ml)
Milk 90 Milliliter (6 tbsp)
Dates 4 Ounce , chopped (110 g)
Pecan nuts 2 Ounce , chopped (50 g)

Directions

GETTING READY

1. Cut 12 rounds of the buttered bread.

MAKING

1. In a mixing bowl beat sugar, vanilla, nutmegs, butter, cinnamon and sugar.

2. Mix the lemon rind, milk and cream.

3. Add dates and nuts.

4. In 4 ramekin dishes, place one round of bread.

5. Sprinkle pecan mixtur and date as topping. Make alternate arrangements of dates, pecans and bread. Add a layer of bread as finishing.

6. Add egg mixture just between ramekins.

7. Let it stand for 20 minutes.

8. Bake for 170°C, 325°F for 40 minutes, till it turns golden brown.

SERVING

9. Serve individual bread and butter puddings with creme fraiche or yogurt.

Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 356Calories from Fat 174

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 8 g40%

Trans Fat 0 g

Cholesterol

Sodium 187 mg7.79%

Total Carbohydrates 40 g13.3%

Dietary Fiber 3 g12%

Sugars 20 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet