We are still on Easter baking and judging by the Facebook and Instagram response from the Chocolate and Ale Cake, it looks like 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 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
8 slices Sasko Premium White or Best of Both or low Gi White Bread
50g butter (at room temp)
300ml full cream milk
100ml fresh cream
1tsp vanilla extract
½tsp Allspice mixed with 1tbsp sugar
Cream/custard to serve
- Butter all 8 slices of bread and cut each piece into 4 triangles.
- Lay the triangles, point side facing upwards, into a medium-sized baking dish (+- 20 by 10cm) in layers, scattering raisins between.
- In a bowl, mix together eggs, milk, cream, sugar and vanilla and pour over the bread.
- Lastly, sprinkle over the spiced sugar.
- Allow to sit for 10-15 minutes while you preheat the oven to 180C.
- Bake in the oven for 40-45 min.
- Serve hot with cream or custard.
Variation: For a chocolate-orange version: Use chocolate chips instead of raisins and orange zest instead of allspice
- You can also smear some of your favourite 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 centre and if it comes out clean then the pudding is done.
If dessert is what you’re looking for, you may also want to try out this 👇
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