Kasturi Dey sends us yet another brilliant recipe adapted from www.nigella.com (the Goddess of food herself).
Try it out and see if you can recreate the magic that Kasturi manages so amazingly with two little sunny boys and a husband in the house! 🙂
Who doesn’t love bread butter pudding? This pudding comes with a twist that everyone will drool over…even people who are not fond of this dessert…I bet!
And as an added advantage it is easy to whip it up in a jiffy, especially for those days when you have sudden guests pouring in.
This pudding does not require the butter, but then can we call it bread “butter” pudding?! So, weight watchers can skip the butter totally and foodaholics (like me!) can feel free to put additional dollops of butter. I feel the butter adds a good balance with its saltiness – so friends get ready to try out this recipe and dig into some happiness! 😀
- 5-6 slices of bread
- 1 cup sugar
- ½ cup heavy cream
- ½ cup milk
- 1 tsp vanilla essence
- 2 large eggs, beaten
- 25 gms salted butter
- Handful of chopped nuts (optional)
- Preheat the oven to 180°C.
- Tear or cut the bread into bite size pieces and layer in an over proof dish.
- Put the sugar into a saucepan and melt over low heat. Do not stir at this point as the sugar will not caramelise.
- Keep an eye on the sugar and keep swirling the pan if required till sugar caramelises and turns into a deep amber colour.
- Turn the heat down to low and add the cream, milk and vanilla while whisking all the time. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat.
- Take off from heat once the mixture is smooth.
- Add the beaten eggs while whisking.
- Pour the caramel custard over the bread and sprinkle the chopped nuts if using.
- Dot the dish with butter all over.
- Bake in the oven for 20 minutes or till crust turns brown.
- If you want to add an adult kick to the dessert, instead of vanilla essence you can add 2 tbsp rum. 😉 YUM!
- Instead of regular bread slices, you can use up the stale crusts of bread that you may be storing in your fridge.
- When you add the cream and milk, ensure that they are not right out of the fridge, or else there are chances that the mixture will turn fiercely lumpy. The milk and cream should ideally be at room temperature.
- While adding the eggs, add it in a slow stream while whisking or else the eggs will get cooked and appear scrambled.
- I like a bit of texture in this pudding, so I added chopped walnuts. You can skip this out totally or add any other dry fruits like almonds, cashews or raisins.
- When I made this a few days back, I tried to cram as much stale bread I could into my dish as a result of which after baking the pudding was too dry. So I made some additional caramel cream and served it with the pudding. The combination of cold bread butter pudding with the hot caramel cream was heavenly.
- Tastes great with ice cream or whipped cream too.
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