How I love this Bread And Butter Pudding! It is dappled with dried sour sweet cranberries, sultanas, sugar frosted tangerine peel and almonds. Already very good on its own, it is made so much better served with a pool of unctuous Vanilla Sauce. I recently embarked on a kulich baking spree. Well, not a spree but on a mission to reproduce the best looking kulich -a tall and sturdy looking Russian Easter bread rich with egg yolks, sugar, fruit, nuts and butter.
I had seen it over 10 years ago – a centrefold spread in an already then out of print food travelogue on what was still the USSR. It was a great picture. I recall a darkened backdrop -I like to think the photograph was taken in a quiet innermost corner of a huge old church somewhere in Russia. Illuminated by an orbit of candles was a huge dark crusted kulich and a plate of neatly moulded off-white paskha – a home made cheese studded with fruits and nuts similar to cream cheese. I can still see the picture vividly in my mind.
In my quest to replicate the kulich I had seen, I ended up baking 10 kulichi in 2 weeks.The only sensible thing to do with 10 kulichi (after eating many slices slathered with paskha, butter, labneh, jelly, jam and giving away many loaves to family and friends), was to make bread and butter pudding. It was a great opportunity to try out as many bread and butter pudding recipes as possible and decide the best way to assemble one myself. My reward is finally having a recipe that delivers a bread and butter pudding that is so satisfying to eat, it is about the only dessert my health conscious diners are quite happy to eat all by themselves without splitting it. Scroll down to ‘Tips’ to read what I discovered after all my test bakes. If you love bread and butter pudding, it will be an interesting read.
The recipe below is an adaptation of BBC Food’s recipe. I sometimes serve this with a Mixed Berries Coulis which is a thick sauce made from raspberries, blueberries and strawberries. It is simmered briefly with orange juice and zest with a stick of cinnamon, pureed and strained. The sweet tart sauce accentuates the rich Bread and Butter Pudding.
The only drawback after all those test bakes is that this recipe does nothing to help you keep your waistline!
Bread And Butter Pudding With Vanilla Sauce
|Makes:||One 11″ (28cm) pudding|
|Oven Temperature:||360F (180C) -oven rack middle|
|Can recipe be doubled?||Yes in 2 baking vessels|
|Make ahead?||Keeps up to 2 days. Warm through and bring to room temperature before eating.|
1 cup=250ml=8.45 US fl oz
~(12.34oz)(350g) ~8 thin slices of kulich or brioche*
* Do not use skim or low fat milk.
* Traditional Chinese Medicine shops always stock these. It comes in the shape of a flattened tangerine. Refer to image below. You should find them in an Asian grocery store. One fruit would give you about 5 Tablespoons of diced tangerine peel. They are delicious and can be eaten as candy. To use, cut into wedges like I did and remove any seeds or hard pith. Sometimes there will be none of these, other times plenty! Then, cut into smaller pieces. I also use them in my Hot Cross Buns and Kulich – Russian Easter Bread. They are traditionally used to make a soothing hot tea with chrysanthemum flowers in addition to a few other herbs.
Grease baking vessel
1. Grease an 11″ (28cm) dish with butter. This is the ideal size as you only want to have one single layer of overlapping bread slices because the amount of custard sauce for this recipe is just sufficient to cover this single layer of bread slices.
Butter and arrange the bread slices
1. Slice the crusts off the bread and discard.
2. Slice bread into ~3/8″ (1cm) thick. Then, cut into whatever shape necessary so that the slices can sit and fit prettily into your baking vessel.
3. Use the ~1.41oz (40g) of butter and spread one side of each slice of bread with butter.
4. Arrange an overlapping single layer of bread, buttered-side up in the baking vessel.
5. If you are using brioche, embed the cranberries, sultanas and nuts evenly between the slices of buttered bread.
6. Sprinkle with orange zest, nutmeg and cinnamon. Set aside.
Temper (add hot liquid to) the eggs
1. Gently warm the milk and cream in a pot over low heat until you see little bubbles around the circumference. Don’t let it boil. Turn off the heat and remove from the burner.
2. Crack the eggs into a medium size bowl (large enough to hold the dairy as you will be adding it in later).
3. Stir in the sugar until it dissolves.
4. Take this eggs & sugar mixture to the warmed dairy. Set the bowl eggs & sugar securely on your work surface. Put a kitchen towel under it if necessary so that the bowl is secure and does not shift.
5. Gradually pour the warmed dairy into the eggs & sugar mixture, stirring the mix continuously as you do so.
Cooking the custard sauce
1. Transfer this mix, now almost a custard, back to the pot.
2. Over medium heat, stir continuously for ~3 – 5 minutes until the custard thickens slightly. You must stir or you might overcook the mixture and end up with scrambled eggs. At any point, if you think your sauce is thickening too fast for you to manage, take it off the heat and continue stirring. Put it back on the burner if it needs to thicken further. If you think, the sauce is in dire danger of becoming scrambled eggs, remove from heat source AND add a tablespoon or two of milk if necessary to bring the temperature down. Stir.
When is the custard ready?
1. We are aiming for a thin custard as opposed to a thick custard sauce. Aim for a flow similar to full fat milk. If you overcook the sauce and it gets too thick, dilute with a little milk. If you pour a custard sauce that is too thick over the bread slices, it will not seep completely through. You will end up with a pudding that is dry at the bottom. If you overcook it and it starts turning into scrambled eggs, then it’s too late. Start over again.
2. To check if the custard is ready, trace a line on the back of the spoon/spatula. You should be able to see a distinct trail mark. A silicon utensil will not leave such a distinct mark. Use metal or wooden spoons to do the trail mark test.
3. Remove immediately from the burner. Do not leave custard in the pot or on the burner. It will scramble! Best to transfer sauce into a jug.
4. Stir in the vanilla extract.
Assembling & baking
1. Pour custard over the prepared bread layers, pat it down gently to help bread soak in the sauce. Leave to stand for at least 30 minutes. I had previously left mine sitting in the refrigerator for 2 hours.
2. When you are ready to bake, preheat the oven to 360F (180C). Oven rack positioned at middle.
3. Just before baking, dot the remaining 1oz (25g) of butter on top of the bread slices.
4. Place the baking vessel into the oven and bake for 30-35 minutes or until the custard has set and the top is golden-brown. Test with a skewer or tooth pick. It should come out clean.
5. Check the pudding half way through the cooking time. If it is browning too much, cover with a sheet of aluminium foil.
6. Remove and cool on cooling rack.
The Vanilla Sauce
For instructions on how to make it, please click, Creme Anglaise, Custard Sauce.
1. I like to eat it warm with Vanilla Sauce and a touch of Mixed Berries Coulis. Recipe will be featured in my next post. Image below under ‘WHAT’S COMING UP NEXT?‘. It is an uncomplicated recipe.
What I have learnt from testing various bread and butter pudding recipes
(1) Use an eggy, butter rich, preferably sweet bread such as a brioche or kulich or tsoureki (a Greek Easter Bread, recipe here). White bread will not do. Whole wheat bread is out of the question. It bakes pretty boring and bland puddings.
(2) Remove bread crusts and slice them thinly, 3/8″ (1cm). This helps it to absorb the custard evenly and easily and you can put it in the oven in quicker time.
(3) Butter the bread slices. Buttering not only provides flavour. It provides moisture to areas of the bread that the custard sauce might not have had the chance to seep into.
(4) Keep the cream in the recipe and do not replace it with milk. You need that extra fat for richness and it helps to thicken the custard sauce.
(5) Prepare a custard sauce to soak the bread slices. It helps hold the pudding together and gives a distinctively richer taste and a firm yet moist texture. A mix of cream/milk, eggs and sugar that has not been cooked into a custard before it is poured over the bread slices, will bake a pudding that definitely lacks the rich mouthfeel of a custard. The texture of the pudding tends to be soggy and loose.
(6) Dot the pudding with butter before baking. It keeps the top of the pudding moist as the tops does have a tendency to dry out in the oven.
WHAT’S COMING UP NEXT?
I recommend you have a little jug of my tart yet sweet Mixed Berries Coulis to serve with the Bread And Butter Pudding. It goes really well with the rich pudding.