Nothing says "comfort" louder than a bowl full of cinnamon-vanilla custardy bread pudding. Childhood faves are great for re-invigorating sagging spirits, especially when you find a way to make them less stodgey and more light-n-fluffy.
I used to whip myself up a batch of this pudd when I was solitary single and needing a boost. Flatmates would come running from all directions - instant social connection on lonely nights as well being a yummy treat to scoff.
Recently I fancied a bit of comfort food (on my lonesome), so I whipped out my old recipe, reminded myself of the secret to success (soaking) and dished it up for my offspring.
Here's my version of Bread-and-Butter pudding...
4-5 thick slices of good white bread (e.g. a cobb loaf, past its best)
1/4 cup of sugar
2 cups of lite blue milk
a splash of vanilla essence
a generous sprinkling of ground cinnamon
- Lay the slices of bread overlapping in the bottom of a rectangular oven dish
- Beat together the eggs, milk, sugar, vanilla and cinnamon to make an eggy mixture
- Pour the eggy mixture evenly over the bread
- Leave to soak for 14-30 minutes (essential for the Fluffiness Factor)
- Bake at 180oC for 15-30 minutes (depending on your oven) or until golden and set
(If you do it right it won't be stodgey at all, but will be fluffy and custardy)
Serve warm with vanilla icecream or whipped cream.
Mmmmm, so comforting, so delicious.
(P.S. No idea why it's called bread AND BUTTER pudding - there's no butter in it. This recipe is adapted from the ole Kiwi classic "Edmonds Cookery Book". What's your favourite comfort food?)♥