My deepest apologies for being away from my blog for 18 months! I have no excuse. I guess I just felt no inspiration, no motivation to experiment in my kitchen. I have still been baking - creating macarons and birthday cakes and cakepops; but I hadn't created anything new.
The past 18 months have been filled with takeaway dinners (many courtesy of Menulog), pasta with sauce from a jar and many a frozen meal.
This new year, I made a resolution to get back into posting on my blog. After all, creating meals always used to bring me so much joy and was great stress relief!
This week, I actually planned a meal and after staring at the pantry and fridge, I decided to put together a dessert using what I had. I decided to ease back into food blogging with something simple - bread and butter pudding!
It's basically baked French toast - so technically you could have it for breakfast too, right? Right!??!! I am not a fan of sultanas in baking so I didn't put any in.
Bread & Butter Pudding
I had half a loaf of stale white bread which filled up my baking dish
Preheat the oven to 160 C (fan-forced) then butter both sides of each slice of bread.
I used salted butter for added flavour. You'll want to cut some slices to fill gaps as you layer the dish.
I am not fussy and do not have OCD by any means, so my layering is uneven and messy - it'll make no difference once it's all congealed and baked anyway!
I am not fussy and do not have OCD by any means, so my layering is uneven and messy - it'll make no difference once it's all congealed and baked anyway!
Where people normally sprinkle sultanas - I sprinkled brown sugar! Mmmmm so tasty.
Just keep layering buttered bread and brown sugar until you reach the top of the dish.
To make the liquid part, mix up 4 eggs with 2 cups of milk and 1/2 a cup of caster sugar.
For a richer pudding, replace half or more of the milk with cream!
For a richer pudding, replace half or more of the milk with cream!
You may require more or less milk depending on how big your dish is. The liquid needs to reach the top layer of bread.
Add whichever flavours you like - I added a dash of Bailey's and some cinnamon.
You could also add vanilla, nutmeg, cardamom, orange or lemon rind - so many possibilities!
Add whichever flavours you like - I added a dash of Bailey's and some cinnamon.
You could also add vanilla, nutmeg, cardamom, orange or lemon rind - so many possibilities!
Carefully pour the liquid mixture over your bread layers. I used a ladle to help prevent spilling.
Leave for 1 hour to sit and allow the bread to absorb the liquid.
Leave for 1 hour to sit and allow the bread to absorb the liquid.
Bake uncovered until the liquid dries up and the top is golden brown - it took about 45 minutes for mine.
Best enjoyed while hot, with cream or ice cream!
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