Bread and Butter Pudding with Toffee Sauce

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Eid always brings with it a feeling of love and togetherness. Nostalgic memories of childhood and hope for a prosperous future filled with love and happiness. The word Eid literally means ‘festivity’ in Arabic and every year, Muslims all across the globe celebrate this festival with full zeal and love. For me however, Eid is not complete without the exotic traditional biryani and kheer. This Eid I set out to make a perfect dessert using leftovers; bread and butter pudding.

Baked using abundance of stale bread slices, or croissants (if still lingering on in your fridge), this English classic is a perfect way to add uniqueness to desserts yet it is simple to make. If you have a sweet-tooth like me, bread and butter pudding in this delightful rainy weather is an ultimate winner for your post dinner cravings.

 

Bread and butter pudding

Bread and butter pudding – the perfect English classic

Bread and Butter Pudding

Ingredients

  • Eggs – 4
  • Sugar – 8 tablespoon
  • Milk – 1 cup
  • Cream – ¼ cup
  • Bread – 4 slices – best results with stale bread
  • Butter – 4 tablespoon
  • Vanilla essence – 1 teaspoon
  • Raisins – 2 – 3 tablespoon (optional)
  • Nutmeg – to grate

 Method

  • Butter the ramekin by spreading the butter evenly all around
    • If making a single serving use ramekins like I did (see pics) for my family dinner
    • If making a larger serving, butter a medium size dish accordingly
  • Take the bread slices, butter the slices on both sides, leaving the bread crusts on in tact
  • Cut the bread into pieces and place them into the ramekins. Sprinkle raisins over the bread layers if desired
  • Beat the eggs and sugar into a creamy mixture. Add cream and milk along with Vanilla essence and stir it in the egg mixture
  • Pour half of the milk and egg mixture over the bread and let it soak, after few minutes pour the left over mixture over the bread, then sprinkle over some freshly grated nutmeg
  • Place your ramekins in your baking tray and fill the tray halfway with some water. Bake in the oven for 35 minutes, until the top is golden-brown. Let it rest for 10 minutes before serving
  • Note: The pudding will rise up, but don’t worry, as it cools it will settle back into the dish
  • Pudding is best served with toffee sauce and Vanilla ice-cream.

 Toffee Sauce

Ingredients

  • Cream – ½ cup
  • Butter – 4 oz
  • Sugar  – 4 oz

Method

  • Melt sugar in a larger saucepan over low heat, when sugar starts melting and turns completely brown add butter. Watch the sugar carefully so it does not burn.
  • Stir in the cream and gently cook it until the sauce starts to bubble, stir continuously. Remove from heat and serve warm with the pudding.

Preparation Time: 15 minutes

Cooking Time: 1 hour

Serving: 3-4

 

 

Fatima Ali

I am trained to be an IT professional. I served National University of Sciences and Technology (NUST) for six years after graduating from the same university. I love cooking and wanted to be a chef at one point in my life. As long as I can remember, cooking good food has been my passion and it makes me happy.
My cooking lessons were a bit unusual though. Back in the day when digital did not mean much, my father would record cooking shows (knorr ka kitchen, kaukab khuwaja and Zee Khana Khazana – Chef Sanjeev Kapoor) for me that I would watch endless times later on, before trying the recipes out. I would make brownies and cold cake almost every day while my mother was asleep. This was my way of surprising her every evening. My mother cooks amazing food too and I have tried many of the recipes that she has written in her recipe book.
I draw inspiration from a number of chefs from televised cooking shows such as Late Chef Farah, Chef Rahat, Chef Mehboob, BBC Food, Masala TV, Chef Shai, Chef Sharmeen, Master Chef Australia and my ultimate favorite Chef Shireen Anwer. I would not be as good a cook that I am without passive guidance from each one of these.

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Categorised as: Desserts Recipes