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an old staple in my childhood days growing up in west Toronto, but my gran had a woodstove; quite different temp wise from what we use today. I am still using her old recipes which I adjust here and there. Her eggs were much bigger, milk much richer, etc.
My recipe is 2 cups milk, 2 eggs (basic custard stuff) 1/2 tsp vanilla, 1/4 cup sugar, pinch salt. Mix well, set aside, butter slices of bread and tear up and put in pan. I dont count them I just eyeball. Bake until it turns into custard. Raisins are optional.
Does anyone want to share their variations of bread and butter pudding? I have just made one for after dinner !
It was great! It sat for a while after dinner, but no one wanted to heat it up even a little, just scooped it up and said it was great. I added a little cinnamon and nutmeg, but just a touch and used equal parts wheat and potato bread and let it soak (because of wheat) for half an hour first.
Thank you!
I am glad it worked for you. Another good tip is when bread goes stale I put it in a plastic bag in the freezer and when I want B&B pudding I take it out and zap it in the microwave for a minute. Cinnamon and nutmeg always work well.
I make my own bread so the B&B Pudding has a coarser texture but everyone gets all excited when I start making it and I usually suddenly have unexpected company. Personally I like it made with the finer texture bread.
Also it is one of those four ingredient recipes I like so much. Here is another one that is a favorite.
Baked Ricotta Cakes with Red Sauce
Generous 1 C. ricotta cheese
2 beaten egg whites
4 T. scented honey, plus extra
1 lb or 4 cups of red berries.
strawberries, raspberries, black berries, cherries
break up the ricotta cheese with a wooden spoon. Fold in the egg white and honey, thoroughly.
lightly grease 4 ramekins
Spoon in the cheese mixture, level with the top. Bake at 350 degrees until risen and golden, about 20 minutes.
Meanwhile cook the berries, Reserve 1/4 of them for decoration Just heat gently until the fruit is softened. Leave it to cool.
When cooled, press through a colander or sieve. I use an antique Foley food mill.
Sweeten with honey if it's too tart. and serve either warm or cold over the ricotta cakes. Decorate with the saved berries.
I found this recipe in my favorite cookbook, The Four Ingredient Cookbook, written by Joanna Farrow and published by Hermes House.
Oh Yummmm!! I will try your recipie too as soon as I can get to the store for more milk. (30 miles to town) But now I am so curious about your "no peek chicken" Please!? Can we have the recipie? I do have Chicken in the frezer..... Maybe tomorrow....
About B&B pudding. I also like to use day old bread and when making the custard, make an uncooked egg-nog, adding just a little sweetner. I use splenda then sprinkle it with raw sugar when it is done, I love that testure.
Use a 325 oven and take it out as soon as the edges start to " set" when you shake to see if its done. Or just turn off the oven and walk away untill you have a chaparone in the kitchen to prevent over tasteing.
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