Tag: Bread and Butter Pudding

Hot Cross Bun Bread & Butter Pudding…

This is one of my favourite puddings around Easter time, however you don’t have to wait for Easter to get Hot Cross Buns, simply make your own using our recipe here > Hot Cross Buns <

You can spread butter, jam or even chocolate spread into these too if you wish for a little more indulgence.

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.
  • We have this cute little nutmeg grater, it stores our fresh nutmeg inside so they are together. Love it.

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.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Hot Cross Bun Bread & Butter Pudding

INGREDIENTS:

  • 1 Hot Cross Bun
  • 100ml whole milk
  • 1 egg
  • 2 teaspoons sweetener
  • 1 teaspoon vanilla extract
  • Ground nutmeg

METHOD:

  1. Preheat oven 160°C.
  2. Add the milk to a milk pan and heat gently on the hob until it comes to the boil.
  3. Lightly whisk the egg, sweetener and vanilla in a dish.
  4. Pour the hot milk in, whisking as you pour.
  5. Cut the hot cross bun in 4 pieces and place the hot cross bun into the egg mix and allow the egg to soak in (It may float a little). Sprinkle with nutmeg over the top.
  6. Bake in the oven for 30 – 40 minutes until set.
  7. Either enjoy hot from the oven or allow to cool and refrigerate and enjoy chilled from the fridge.

Hickmans Slim Kitchen

Mini Bread & Butter Puddings…

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.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
  • Non-stick milk pan as I love having the lip to make it easier to pour without spillage.
  • We have this cute little nutmeg grater, it stores our fresh nutmeg inside so they are together. Love it.
  • Ramekin dishes, make great sauce pots too, serving baked beans, tomatoes, dips etc. Always handy to have in the cupboard.

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.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Mini Bread & Butter Puddings

INGREDIENTS:

  • 2 slices wholemeal bread
  • 100ml whole milk
  • 1 egg
  • 2 teaspoons sweetener
  • 1 teaspoon vanilla extract
  • 1 tablespoon low fat butter
  • 12g sultanas (Optional)
  • Ground nutmeg

METHOD:

  1. Preheat oven 170°C.
  2. Spread the butter on each slice of bread.
  3. Slice the bread in chunks and set aside.
  4. Add the milk to a jug and heat in the microwave until bubbling.
  5. Lightly whisk the egg, sweetener and vanilla in another jug and pour the hot milk in, whisking as you pour.
  6. Place the bread in little ramekin dishes and pour in the egg mixture, add the sultanas if using and sprinkle with nutmeg over the top.
  7. Bake in the oven for 30-40 minutes until set.
  8. Either enjoy hot from the oven or allow to cool and refrigerate and enjoy chilled from the fridge.

Hickmans Slim Kitchen

Double Chocolate Bread & Butter Pudding…

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.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Double Chocolate Bread & Butter Pudding

INGREDIENTS:

METHOD:

  1. Preheat oven 150°C.
  2. Add the milk to a milk pan and heat gently on the hob until it comes to the boil.
  3. Lightly whisk the egg, sweetener, vanilla extract and choc shot liquid in a dish and pour the hot milk in, whisking as you pour.
  4. Cut the roll in half and into 6 pieces and spread the choc pot spread on each slice.
  5. Place the ciabatta into the egg mix and allow the egg to soak in (It may float a little).
  6. Bake in the oven for 30 – 40 minutes until set.
  7. Either enjoy hot from the oven or allow to cool and refrigerate and enjoy chilled from the fridge.

Hickmans Slim Kitchen

Cinnamon & Apple Bread & No Butter Pudding…

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.
  • Rolling pin, we use a stainless steel one as I make a lot of pastry and it can be put in the fridge to prevent pasty from getting so warm from warm hands and being handled so much. Best purchase I ever made for pastry.

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.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Cinnamon & Apple Bread & Butter Pudding

INGREDIENTS:

  • 2 slices wholemeal bread
  • 100ml skimmed milk
  • 1 egg
  • 2 teaspoons sweetener
  • 1 teaspoon vanilla extract
  • Ground cinnamon
  • 2 teaspoons Clover light (Optional)
  • Small eating apple, peeled, cored and diced

METHOD:

  1. Preheat oven 170°C fan.
  2. Roll the slices of bread nice and flat with a rolling pin.
  3. Spread the butter over each slice if using and sprinkle the cinnamon all over the bread being as generous as you like and roll each slice up nice and tight.
  4. Slice the bread in slices and set aside.
  5. Add the milk to a milk pan and bring to a gentle boil.
  6. Lightly whisk the egg, sweetener and vanilla in a dish and pour the hot milk in, whisking as you pour.
  7. Lay the cinnamon swirled bread in the milk and scatter the apple in between the bread swirls and bake in the oven for 30-40 minutes until set.
  8. Either enjoy hot from the oven or allow to cool and refrigerate and enjoy chilled from the fridge.

Hickmans Slim Kitchen

Jam Roly Poly inspired Bread & Butter Pudding…

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.
  • Rolling pin, we use a stainless steel one as I make a lot of pastry and it can be put in the fridge to prevent pasty from getting so warm from warm hands and being handled so much. Best purchase I ever made for pastry.

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.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Jam Roly Poly inspired Bread & Butter Pudding

INGREDIENTS:

  • 2 slices wholemeal bread
  • 100ml skimmed milk
  • 1 egg
  • 2 teaspoons sweetener
  • 1 teaspoon vanilla extract
  • 1 tablespoon no added sugar jam

METHOD:

  1. Preheat oven 170°C fan.
  2. Roll the slices of bread nice and flat with a rolling pin.
  3. Warm the jam slightly so it is runny and spread over the slices of bread and roll each slice up nice and tight.
  4. Slice the bread in slices and set aside.
  5. Add the milk to a milk pan and bring to a gentle boil.
  6. Lightly whisk the egg, sweetener and vanilla in a dish and pour the hot milk in, whisking as you pour.
  7. Lay the jam swirled bread in the milk and bake in the oven for 30-40 minutes until set.
  8. Either enjoy hot from the oven or allow to cool and refrigerate and enjoy chilled from the fridge.

Hickmans Slim Kitchen

Chocolate & Banana Bread & No Butter Pudding…

Chocolate & Banana Bread & no Butter Pudding

INGREDIENTS:

METHOD:

  1. Preheat oven 170°C fan.
  2. Roll the slices of bread nice and flat with a rolling pin.
  3. Warm the choc pot spread slightly so it is runny and spread over the slices of bread.
  4. Spread the banana over the top of the chocolate and roll each slice up nice and tight.
  5. Slice the bread in slices and set aside.
  6. Add the milk to a milk pan and bring to a gentle boil.
  7. Lightly whisk the eggs, sweetener and choc shot in a dish and pour the hot milk in, whisking as you pour.
  8. Lay the chocolate banana swirled bread in the milk and bake in the oven for 30-40 minutes until set.
  9. Either enjoy hot from the oven or allow to cool and refrigerate and enjoy chilled from the fridge.

NOTES:

  • For extra indulgence drizzle some melted Lotus biscoff spread over the top.

Hickmans Slim Kitchen
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