21 August 2013

Comfort Food: Fluffy Bread & Butter Pudding

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
3 eggs
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)

[I might have left it in a teensy bit long - distracted by House Rules - still delish tho]

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?)

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