Sunday, 2 September 2012

My Very Famous Bread-and-Butter Pudding

My Very Famous Bread and Butter Pudding - NOT for the faint - hearted!

6 Slices of white bread (pre-sliced)

Butter on the one side and smear Apricot Jam on the other side.

Use a greased oven proof dish and arrange the slices into layers.

Mix 600 ml full cream milk, 2 eggs and 1/2 cup of sugar, pour over the bread and leave to stand for at least 30 minutes.

Preheat oven at 180 degrees Celsius, bake (uncovered) for at least 2 hours.

Serve hot from the oven with very warm custard.

Enough to serve at least 6 people. And those left overs are perfect the next day or two heated in the microwave.

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