Egypt4u

My hubby really loves it ....has anyone a really good recepie?

I tend to just wing bread and butter pud and hope for the best - this method hasn't failed me yet!

I think this dessert is one that everyone - no matter what their cooking skill can pull off.

Sliced bread here is rubbish for this recipe - too thin and small - so I've been using long rolls and don't even bother deskinning them, peeling them or what ever you call it when you decrust a roll.

I leave my bread lurking for a day to go hard - then hack it into 3 quarter inch slices and chuck in a non stick baking dish.
Then I get a big clump of milk (probably about a pint, but not sure, add a bit of cream and a few eggs - whisk it all up and add a bit of vanilla and quite a bit of sugar. Pour over the bread and dump a bit of butter on the top as a token effort - as it doesn't really need it if you have cream.

Mr G likes it with sultanas, currants or raisins scattered on top of the bread before the liquid is added. (I don't like this bit - and think it every bit an abomination as adding the same stuff to rice pudding is)

Bake it in the oven for .... hmm ... not sure really - I just stick a knife in it after about half an hour on 200 degrees and decide then if it needs longer.

Talking about rice pudding - I made one last night. After I got all excited at the thought of it - I went to the cupboard and found no rice. No way was I going to miss out on my pud though - so dragged out my finest Basmati.
It sort of worked - but definitely needed more milk!

Mmmm........... bread and butter pudding my nan used to make it in one of those big black cast iron range things. She would bake it in a large pudding basin, one of those white crockery ones. She also used to make the best rice pud in the world, a thick creamy skin on the top that I would die for. It was covered in fresh ground nutmeg and the smell was........... Oh I am back there now with my spoon scraping the charred bits off the side of the basin.

On a similar subject with Goddess talking about Sultanas, does anyone remember a pudding that used to be made similar to bread pudding but it was more like a suet with Sultanas in it and it was steamed. I must ask Mrs H a bit more about what it may have been, but it is a childhood memory that I have of eating it as a cold slice, not like cake, more of a suet texture.

Horus wrote:On a similar subject with Goddess talking about Sultanas, does anyone remember a pudding that used to be made similar to bread pudding but it was more like a suet with Sultanas in it and it was steamed. I must ask Mrs H a bit more about what it may have been, but it is a childhood memory that I have of eating it as a cold slice, not like cake, more of a suet texture.

[face=Comic Sans MS]Steamed sultana suet pudding - sorry, I have no fancy name for it. I remember having to make this at school and what amazed me was how a classo of more that 20 people with same ingredients could turn out so many differning looking puddings. Usually steamed in a log shaped tin, some would come out a grey/white gelatanous, sliohtly slimey sausage, whilst others would come out with a bit of a tan and have more spongey texture.

Re - Bread and Butter Pudding: Although I haven't made this for years, like Goddess it is somewhat a 'rule of thumb' and also depends a bit on what bread I'm using up, what dried fruits are in the cupboard etc. The hardest thing I find to get right with one is the accepted level of sweetness allowing for the fact that any dried fruit used will also affect this and I don't like things as sweet or sugary as many others do.[/face]

Urrrgh! Hope that Suet pud tastes nicer than Hepzi describes! gelatinous, grey-white, slimey and sausage aren't doing it any favours at this point!

I'm the same as you Hepzi - don't like my bread and butter pud too sweet. I've bought rice pudding a few times from the milk shop here - and it's soooo sweet it makes your toes curl. I'm now all stocked up on rice though again now - so will make another one later this week.

Had a word with my old mum this afternoon and she said that it was just called 'bread' pudding. You still use stale bread but you crumble it up, add some suet and Sultanas and beat in a couple of eggs, you then cook it in a baking tray and cut it up like cake. I must agree with you Goddess that it does not sound very nice and it does look a bit grey, but if memory serves me correctly it tasted OK.

Thank you for all suggestions - I made one tonight ! And I added a glug of baileys to the eggs and mlk made it a bit interesting and my hubby had seconds!!
A friend told me today she makes chocolate bread and butter pudding! sounds a bit yummy she will give me the recipe - no good for sir though as he doesn't like chocolate!!
Horus - ask your mum if she remembers "pobs" my gran used to make it us when we were little - bread soaked in hot milk

jewel wrote:Thank you for all suggestions - I made one tonight ! And I added a glug of baileys to the eggs and mlk made it a bit interesting and my hubby had seconds!!
A friend told me today she makes chocolate bread and butter pudding! sounds a bit yummy she will give me the recipe - no good for sir though as he doesn't like chocolate!!
Horus - ask your mum if she remembers "pobs" my gran used to make it us when we were little - bread soaked in hot milk

[face=Comic Sans MS]I've heard of adding Baileys and the like to B&B pudding before. In fact I bought a ready made one once, probably in M&S, that had Grand Marnier in it. Chocolate too is very much a modern twist and I think Delia Smith may have had something to do with it as, if I recall correctly, she made on using up croissants and possibly pain au chocolate. [/face]

There is a difference between Bread Pudding and Bread and Butter Pudding I discovered when I googled it. We have Bread Pudding all the time here. Some people serve it with a bourbon sauce.

Now I love both bread pudding and bread and butter pudding.
The advantage of bread pudding is it can be sliced and eaten cold

While on this topic, where do you find sultana's or raisins in Luxor. They seem to be around at feast times but mysteriously dissappear soon afterwards

thanks for the recepies,i will try to make.

Tried this pud using slices of bread spread with jam and layered in the dish with sliced bananas and low fat custard sprinkled with cranberries and brown sugar delicious

there are two kinds of how to make em just like cheese cake
you have the
-Fridge way
-Oven way

both have ample of recipes but remember that when making the bread and butter pudding, the bread you use and the quality of ingredients plus the liquer will have a significant appeal on the taste.