Tag: butter

Bread & butter pudding – a very popular British dish that has made its way to New Zealand as a scrummy dessert. Simple, fast and tasty – this recipe is a winner! The ultimate comfort food made with our Spicy Fruit Loaf and a drizzle of warm custard.

 

Or try Coupland’s Our Country Harvest Loaf, to make a perfect fruitless bread and butter pudding alternative!

 

Serves 6

 

Ingredients

• 1 Coupland’s Spicy Fruit Loaf
• 300ml Milk
• 300ml Cream
• 125g Butter
• 5 eggs
• 100g caster sugar
• 4tbsp demerara sugar for on top of the pudding
• 1tsp vanilla essence
• 60g orange marmalade (optional)
• Custard

 

Method

1. Preheat oven to 180 degrees Celsius.
2. Grease a cake or bread tin for your pudding, and lightly dust the edges with a little sugar.
3. In a heavy based pot, bring the milk, cream, vanilla and butter to a slow simmer for 5 minutes.
4. Whilst this is simmering, add the eggs and sugar to a separate bowl and whisk until smooth and pale in colour.
5. Pour the hot cream mix over the egg and sugar mix, slowly whisking until mixed well.
6. Slice the fruit loaf into strips.
7. Start building your pudding by lining the base and sides of your tin with sliced fruit loaf to create a shell.
8. Pour on some of the hot cream mix, repeating until all bread is used.
9. If you are using marmalade, drop little dollops between each layer.
10. Sprinkle with the demerara sugar, and bake for 25 minutes until golden brown.
11. Allow to sit for 10 minutes before serving with room temperature custard.

 

Show us your finished creation on social media using #couplandscreation

Who knew baking a delicious Bread and Butter Pudding would be so easy? Serve this delicious heart-warming pudding after dinner with some fresh cream or ice cream – yum!

Ingredients

• 6 – 10 slices of Coupland’s Our Country Harvest White Toast Bread
• Butter or margarine for spreading
• 4 tbsp of a fruit of your choice
• 2 eggs
• 2 tbsp white sugar
• 2 cups of Dairy Dale Milk
• 1 tsp vanilla essence
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon

 

Method

1. Preheat oven to 180 degrees fan bake.
2. Cut each slice in half diagonally to make two triangles.
3. Spread one side of each triangle with some butter or margarine.
4. Lay four bread triangles butter side down in a small dish approximately 20cm x 20cm (one that you might use to make a pie or small lasagne).
5. Sprinkle with some of the fruit.
6. Repeat step 3 and 4 to form layers using the remaining bread and fruit.
7. Finish with a layer of bread with the butter side up.
8. Beat the eggs and sugar together, then add the Dairy Dale Milk and vanilla.
9. Pour over the bread and butter and then sprinkle the top with nutmeg and cinnamon.
10. Place the small dish inside a large roasting dish filled with water to come 3/4 the way up the sides of the small dish.
11. Bake for 30 minutes, or until golden brown and set.

 

To Serve
Divide among bowls and top with fresh cream or ice cream – delicious!

 

Tips

• If you have kids who are not to fond of bread crusts, feel free to cut them off.
• Our Bakers have suggesting to try adding raspberries, stewed peaches or currents and sultanas to the recipe as your fruit of choice.

 

How will you be having your bread and butter pudding?