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Rick Stein's Bread and Butter pudding

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Does anyone have the recipe for Bread and Butter pudding that Rick Stein featured on his "food heroes" show? If not, does anyone have a good, if not definitive bread and butter pudding recipe?
Thanks.

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    Simon Majumdar

    I don't know Rick Stein's recipe, but there is a version I use which I adapted from Anton Mosimann's

    INGREDIENTS

    1 cup mixed currants & Sultana's ( soaked in 1/4 cup brandy)
    10 slices of white bread ( crusts removed )
    1 1/2 pints whole milk
    1 cup single cream
    thick cut seville orange marmalade
    1/2 cup light brown sugar
    4 egg yolks
    1 cinammon stick

    METHOD
    Make five thickly spread marmalade sandwiches with the white bread and cut into quarter triangles.

    warm the milk and cream in a saucepan with the cinammon stick until hot but not boiling.

    Beat the eggs in a glass bowl and add one ladle of the milk/cream mixture to it and mix thouroughly. Add the rest of the milk and return to the saucepan.

    Stir constantly over a low heat until the custard thickens enough to cover the back of a spoon.

    Take a rectangular dish about 2 inces deep and lay the quartered sandwiches in rowns like fish scales so the points stick up.

    Sprinkle over the fruit soaked in brandy and make sure to pour over any of the remaining soaking liquid.

    Ladle over the rest of the custard bein sure to leave the points of the bread sticking out. These get lovely and crunchy.

    Cover the dish loosely with foil and place the dish in a bain marie ( I know everyone knows what that is, but just in case - A roasting pan large enough to hold the dish, filled with water up to 2/3 the depth of the pan ) and cook at 180o for approx 40 mins.

    Remove the foil. sprinkle the top with brown sugar and place under the broiler until golden and crispy

    That's it. Wonderful with thick custard or ice cream

    For a variation at this time of year, make the sandwiches from left over panatone and serve the pudding with a thick chocolate sauce made from melted chocolate, single cream and a shot of bourbon.

    Hope this helps

    S

    1 Reply
    1. re: Simon Majumdar

      Thanks Simon,
      Look forward to making your bread pudding over the holidays ahead. Who knew, that in addition to being the best advisor on all dining English (and Spanish),you had a terrific recipe file? Season Cheer!

    2. If you like ginger, Nigella Lawson's ginger jam bread and butter pudding is absolutely d-i-v-i-n-e.

      I have made this numerous times its so easy and so good.

      Cheers.

      Link: http://www.channel4.com/life/microsit...

      6 Replies
      1. re: naomi

        I second that! It is a great favorite.

        1. re: naomi

          When she includes brown bread in the recipe, does she mean whole wheat or a dark bread w/molasses or somesuch in it? Thanks for tutoring the untutored!

          1. re: missliss

            'brown bread' is English for whole wheat bread, but a good one, not a gummy one :)

            1. re: missliss

              I have always used the supermarkets own label 100% whole wheat. The square sliced stuff - which looks exactly like the white plastic bread but it's brown.

              With Nigella - the trashier the better :-)

            2. re: naomi

              Alas for me, this recipe is written in Brit. Is there an American translation-adaption somewhere?

              1. re: Sharuf

                Here's the American version of the ingredient list.

                180C/gasmark4/360F

                Ingredients:
                10 slices brown bread
                Butter
                Ginger jam
                Golden raisins soaked in rum

                Custard:
                4 egg yolks
                1 whole egg
                3 tsp sugar
                2 cups heavy cream
                7 oz. milk

            3. I found the url below which has a recipe "inspired" by the show you referred to. Not sure how close it is, but it's probably worth a look.

              Link: http://www.wineoftheweek.com/food/040...