Have you been looking for that next delicious ISO treat to bake.
Look no further then Alice in Frames' (aka Alice Zaslavsky) ultimate Bread and butter pudding.
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Everywhere you swipe at the moment, people are in a baking frenzy. From sourdough to hot cross buns, matzah brei to Anzac bikkies (slightly less relevant). If you’ve spotted the half-eaten, slightly stale and sad buns and loaves looking over at you forlornly from the bread basket,consider custard. Bread and butter pudding is practically just baked custard with some form of carb, so you’re welcome to play with this once you get the gist. I baked this one in my cast iron flower pot with some particularly melancholy hot cross buns that were fruitless in both endowment and endeavour – but once soaked in creamy vanilla bean custard and strewn with dark chocolate chips, everything seemed that little bit better.
400ml milk (or a combo of milk and buttermilk)
6 hcb (about 300g of carb)
60g butter (plus a little extra for greasing), softened
70g sugar (1/4 cup)
1 tsp vanilla bean paste (or 1 vanilla pod, split and scraped)
1 tbsp chocolate chips (optional)
Cinnamon for sprinkling (optional)
Something creamy to serve alongside (also optional, I suppose)
Preheat oven to 180C.
Line the bottom of a baking dish with baking paper (I used the used baking paper from baking the buns in the first place) and grease up the sides with butter.
Split your carb of choice horizontally, then butter liberally. Squash back together and then slice into 1cm fingers. Scatter the buttered fingers into the baking dish.
Pop cream, milk, buttermilk (if using) and vanilla into a saucepan and bring to a simmer.
Meanwhile, whisk eggs and sugar together in a jug or bowl. Once the milk mix just starts to bubble, pour into the egg bowl and whisk together to combine.
Pour the eggy milk mix over the hot cross buns in the baking dish, scattering with chocolate chips, if using. Pop the baking dish inside a larger dish or pot and pour water in the bottom to halfway up the sides. Whack into the oven and bake for 45 minutes.
After 15 minutes of baking, crank open the oven door and squash the buns with a spatula or wooden spoon to ensure it’s had a chance to be submerged in the custard. Leave to bake for another half an hour or until the custard has set.
Sprinkle with cinnamon and pop in some cream or ice cream (all very optional) to serve.