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.
Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.
Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.
Please note some posts contain affiliate links, you can find out what that means here.
- 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
- 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.