Ginger Bread and Butter Pudding is a gentle twist on the classic dessert. Still using white bread, but flavouring our custard with a Gingerbread Flavour Shot for an extra warming Autumn/Winter Flavour.
You could make this recipe with any flavour you like! Why not try Orange, or Salted caramel? Rum and Raisin is another great choice for this dessert!
Take a look at our full range of flavour shots!
Ingredients
- 250g Whole milk
- 300ml double cream
- 3lg eggs plus 1 extra yolk
- 3tbsp caster sugar
- 8 slices of white bread
- 50g butter (plus extra for greasing)
- 70g Raisins
- 3tbsp brown sugar
- 25g Flavour Shot!
You will need a baking dish that is roughly 8″/10″/2″.
Method
- In the bowl of a stand mixer, whisk the eggs, extra yolk, caster sugar and flavour shot until pale and fluffy.
- Warm the milk and cream together in the microwave or in a pan until just below boiling point.
- Slowly pour the warm liquid into the egg and sugar mixture stirring constantly.
- Remove the crusts from the bread, butter both sides and cut into triangles.
- Grease your baking dish with the extra butter.
- Layer half of the bread in the bottom of the dish and sprinkle over half of the raisins.
- Now add a second layer of bread and raisins.
- Pour over the custard and leave to soak for half an hour while your oven heats to 160c fan.
- Sprinkle over the brown sugar, then bake for 35-40mins until golden brown.
- Serve warm, enjoy your bread and butter pudding!
