Leftover Bread & Butter Pudding

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Prep

20 min

Bake

30 mins

Serves

Difficulty

Medium

About

Adding a vanilla pod and orange zest transforms this humble bread and butter pudding into something really quite special.

made using

Golden Granulated

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Medium Desserts Desserts British Classics Breads & Muffins 4

Instructions

Ingredients

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Bread & Butter Pudding Recipe

Step 1

Preheat the oven to 180°C/Fan160°C, 350°F, Gas Mark 4.

Step 2

Combine the milk, cream, vanilla pod and orange zest in a small non-stick pan, simmer for 2-3 minutes, turn off the heat, cover and leave to infuse until cool.

Step 3

Butter the bread on both sides, arrange half the slices in the dish, overlapping them as you do.

Step 4

Beat the eggs and 40g of the Tate & Lyle Golden Granulated Sugar together in a jug then add the milk mixture, removing the vanilla pod, scraping out and adding the seeds.

Step 5

Discard the vanilla pod and the orange. Pour half the milk mixture over the bread, arrange a second layer of bread on top then pour over the remainder of the milk.

Step 6

Sprinkle over the rest of the Tate & Lyle Golden Granulated Sugar and leave to sit for 15 minutes.

Step 7

Place the pudding in the roasting tin, fill halfway with hot water and bake on the middle shelf for 25-30 minutes until golden brown. Remove and serve with custard or cream.

TOP TIP

Fancy switching up this British Classic? Add a splash of your favourite rum or brandy for a boozy bread and butter pudding.