Bread and Butter Pudding

We are still on Easter baking and judging by the Facebook and Instagram response from the Chocolate and Ale Cake, it looks like my blog readers are keen on trying out different recipes.  This time around I’m sharing a Bread and Butter Pudding recipe  prepared using Sasko Premium White Bread.  It is delicious and very easy to to prepare.  The recipe is ideal for Easter Sunday afternoon, when everyone is coming back from church, serve it after lunch.  Give it and go and let us know how it turns out!  Enjoy!

Bread & Butter Pudding

Serves:  6

 

8 slices Sasko Premium White or Best of Both or low Gi White Bread

50g butter (at room temp)

50g raisins

2 eggs

300ml full cream milk

100ml fresh cream

50g sugar

1tsp vanilla extract

½tsp Allspice mixed with 1tbsp sugar

Cream/custard to serve

 

Method:

 

  1. Butter all 8 slices of bread and cut each piece into 4 triangles.
  2. Lay the triangles, point side facing upwards, into a medium sized baking dish (+- 20 by 10cm) in layers, scattering raisins between.
  3. In a bowl, mix together eggs, milk, cream, sugar and vanilla and pour over the bread.
  4. Lastly sprinkle over the spiced sugar.
  5. Allow to sit for 10-15 minutes while you preheat the oven to 180C.
  6. Bake in the oven for 40-45 min.
  7. Serve hot with cream or custard.

 

Variation: For a chocolate-orange version: Use chocolate chips instead of raisins and orange zest instead of allspice

Tips:

  • You can also smear some of your favorite jam or marmalade onto each slice of bread for added flavour.
  • If you aren’t sure if the pudding is set, insert the tip of a knife into the center and if it comes out clean then the pudding is done.

 

For more info on Sasko, follow them on facebook:

SASKO Bread: https://www.facebook.com/saskoplus

SASKO Flour: https://www.facebook.com/SaskoFlourSA

Author Info

Thuli

Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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