I have a habit of haunting the reduced shelves in the local coop. Recently they’ve been having some great deals on milk – we get through a lot anyway, but whenever there’s a big bottle (6 pints!) I bring it home and make some kind of milk pudding. Last night I grabbed a reduced price loaf of bread as well, knowing that we already had the other ingredients for bread and butter pudding, and that most of the family like it.
The recipe I use is based on one from The Dairy Book of Home Cookery (Amazon marketplace affiliate link). This is one of the books we inherited with the house, having previously belonged to Tim’s parents. I love using a book that I can tell was well used before us – there are slips of paper marking favourite recipes such as macaroni cheese. (Actually, must try that.)
I do adapt the recipe somewhat though. Where it calls for caster sugar, I use brown. And I’m very fast and loose with flavourings. I’ve done chocolate spread, used brioche in place of the thin white bread, even did one with marmalade. (Which was very good actually.) Last night I really pushed the boat out and made two separate ones, a normal with currants and a half one flavoured with stem ginger.
Where the original recipe calls for caster sugar I use soft brown. The ratios are as follows.
6 thin slices white bread
Butter for spreading and greasing the bowl.
50g flavouring (basic recipe calls for currants/ sultanas/ dried fruit)
40g caster sugar (I use soft brown).
2 large eggs
1 pt milk.
Butter bread, removing crusts and cut into quarters. Place half across base of buttered heatproof dish. Add flavouring (see above) and half of the sugar. Top with rest of bread, buttered side up. Sprinkle with rest of sugar. (Depending on your other flavours, cinnamon is a nice addition to the topping.)
Beat eggs and and milk together, pour over bread.
Leave it to stand for 20-30 minutes, basically until the bread is looking soggy. The cheaper the bread the faster this will happen. Bake at 160 degrees C/ 325 degrees F/ Gas no 3 for 3/4 to an hour. Basically until it’s risen and browned. (More sugar on top will assist with developing a crust).
For the stem ginger I used about half a lump – I think I’d go with a bit more if I did it again. And maybe add some dried ginger as well. Served with copious quantities of thick fresh custard (made with Birds custard powder).
The half amount made me three pleasant sized portions in case you’re wondering, so around a slice of bread a go.
And that’s my first contribution to Emma of Silverpebble jewellry Making Winter initiative. Focusing on crafting, making and baking our way through the darker days of the year, Emma is looking to help us join together to brighten wintry days. You can join in via instagram with pics of your make and the hashtag #making_winter or you can do like I’ve done, blog, and join the bloghop. Looking forward to seeing what winter holds!
Also linked with Recipe of the week.