Bread & butter pudding brings back all the memories of being a child, this was a popular dessert when we had stale bread sitting around. If it wasn’t this custard treat it was spiced bread pudding with a thick layer of crispy sugar nibs on top.
You can double the custard recipe in these if you prefer by using 200ml milk and 2 eggs which I often do as I love custard but we all have different tastes so do what you like best.
Some recommended items from our kitchen to make this dish…
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Non-stick milk pan as I love having the lip to make it easier to pour without spillage.
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INGREDIENTS:
- 1 Schar gluten free white ciabatta or 2 slices wholemeal bread
- 100ml semi skimmed milk
- 1 egg
- 2 teaspoons sweetener
- 1 teaspoon vanilla extract
- 1 tablespoon low fat butter
- 12g sultanas
- Ground nutmeg
METHOD:
- Preheat oven 170°C fan.
- Add the milk to a milk pan and bring to a gentle boil.
- Lightly whisk the egg, sweetener and vanilla in a dish and pour the hot milk in, whisking as you pour.
- Cut the ciabatta in 4 pieces and spread the butter on each slice, if using bread spread the butter over the bread and cut into bite sized pieces.
- Place the ciabatta/ bread into the egg mix.
- Add the sultanas if using and sprinkle over a little nutmeg to taste.
- Bake in the oven for 30 – 35 minutes until set.
- Either enjoy hot from the oven or allow to cool and refrigerate and enjoy chilled from the fridge.
Hickmans Slim Kitchen 