How To Make Bread And Butter Pudding

I'm going to show you how to make a bread and butter pudding. It's very, very simple, the way I'm doing it. In the chef's world, what we're really looking at is literally a half a pint of cream and a half a pint of milk, whole eggs, about four ounces of sugar.

I'm going to show you a very kitchen-y, chef-y way of doing it. So, I've got two eggs I'm going to crack into my mixture here, two medium-sized eggs. I'm just going to mash my eggs through the milk, with my sugar as well.

So, what about taste? If you like sweet things, then add a little bit more sugar. If you don't, then hold back on it. It's no big deal.

If you don't want to add vanilla, you can always add an almond essence instead, but vanilla is nice as well. I like to add a bit of nutmeg sometimes, or a bit of cinnamon. It's all about personal taste.

Your one-pint mixture is going to have four ounces of sugar and four eggs. Mix it up there and that's my mixture done there. I'm just going to butter my bread.

There is another way of doing this. You can melt your butter and you can literally dip your butter into the bread, but this is another way of doing it. Butter both sides.

You can cut it in triangles. Again, it's all up to you. They're going to go in there.

We will literally do two layers; this is going to be our first. So I've got my oven running now at 160, ready to be baked off. Flatten that down, and I want to pour my mixture over my bread and I want it to soak for about, maybe, ten to fifteen minutes to absorb all the bread.

We've got two layers now, all buttered up. We got our nuts there. Fantastic, really looks nice.

Now, our mixture is done. I want to pop a little milk in there, but you know, a chef will put just milk, or put cream and milk. Milk's good, and cream is good as well.

Just put that mixture on the top there, to absorb. Leave that for ten-fifteen minutes. Let it absorb the liquid before it goes into the oven.

Very important. You'll have it cook very uneven if you don't allow it to do that. I've got my oven now at 160, got my bread and butter ready to go into the oven.

There they go. All the juices now are absorbed into the bread, looking good. I'll probably turn that off at about 20 minutes.

Looks fantastic, all golden brown, that's what we want. Just put a little knife onto that, cut into that. Beautiful, absolutely fantastic.

Nice and crispy on top, nice and soft in the middle, and that's how I make my bread and butter pudding. .