Bread and Butter Pudding

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

1. In the bowl of a stand mixer, whisk the eggs, extra yolk, caster sugar and flavour shot until pale and fluffy.
2. Warm the milk and cream together in the microwave or in a pan until just below boiling point.
3. Slowly pour the warm liquid into the egg and sugar mixture stirring constantly.
4. Remove the crusts from the bread, butter both sides and cut into triangles.
5. Grease your baking dish with the extra butter.
6. Layer half of the bread in the bottom of the dish and sprinkle over half of the raisins.
7. Now add a second layer of bread and raisins.
8. Pour over the custard and leave to soak for half an hour while your oven heats to 160c fan.
9. Sprinkle over the brown sugar, then bake for 35-40mins until golden brown.
10. Serve warm, enjoy your bread and butter pudding!