Bread and butter pudding
Difficulty: Medium
Time: 25 minutes + 40 minutes cooking
Serves: 6-8
We’ve always liked bread and butter pudding but normally make it to use up uneaten bread. This time I came across a delicious looking recipe from Gordon Ramsay that uses pain au chocolat and couldn’t resist. I’d highly recommend it – the top crisps up nicely and the little chunks of chocolate add a tasty little bite throughout. There’s also loads for your kids to help with, from buttering, mixing, measuring and cracking eggs.
Ingredients
50g softened butter, plus extra to grease
2–3 tbsp apricot jam
6 pains au chocolat
1–2 tbsp ground cinnamon
4 tbsp demerara sugar
35g raisins or sultanas
500ml whole milk
120ml double cream
6 eggs
How to make bread and butter pudding
Preheat the oven to 190C / 180C Fan and prepare your dish
Get your toddler to lightly butter a 18 x 23cm baking dish.
Melt the jam
Spoon the jam into a pan then heat over a low heat for a few minutes until it has melted. Remove from the heat and set aside.
Prepare the dry ingredients
Cut the pan au chocolat into 1cm strips then get your child to help you butter them on one side. Place them in a large bowl and set aside for now.
Prepare the dish by sprinkling 2 tbsp of the sugar and all the raisins/sultanas over the bottom of the dish. Pour over most of the melted jam, just leaving enough to glaze the pudding at the end.
Prepare the wet ingredients
Get your child to measure the milk into a jug. If you have digital scales you can set them to ml to make measuring a bit easier and more accurate.
Crack the eggs, either straight into the milk or into a separate bowl (to make sure you don’t get any shell in), then give it all a good whisk.
Add the cinnamon then pour half the mixture over the bowl of bread.
Arrange the bread in the dish
When the mixture has soaked in a little arrange the bread in the serving dish so the pieces are overlapping.
Pour the rest of the milk and egg mixture on top then sprinkle the remaining sugar on top.
Cook the bread and butter pudding
Bake in the oven for 35–40 minutes until it’s cook through and golden brown.
To serve, brush the pudding with the reserved melted jam and serve immediately.
Bread and butter pudding with pain au chocolat
Ingredients
- 50 g softened butter plus extra to grease
- 2-3 tbsp apricot jam
- 6 pains au chocolat
- 1-2 tbsp ground cinnamon
- 4 tbsp demerara sugar
- 35 g raisins or sultanas
- 500 ml whole milk
- 120 ml double cream
- 6 eggs
Instructions
Preheat the oven to 190C / 180C Fan and lightly butter a 18 x 23cm baking dish.
- Spoon the jam into a pan then heat over a low heat for a few minutes until it has melted. Remove from the heat and set aside.
- Prepare the dish by sprinkling 2 tbsp of the sugar and all the raisins/sultanas over the bottom of the dish. Pour over most of the melted jam, just leaving enough to glaze the pudding at the end.
Prepare the dry ingredients
- Cut the pan au chocolat into 1cm strips then butter them on one side. Place them in a large bowl and set aside for now.
Prepare the wet ingredients.
- Measure the milk into a jug. If you have digital scales you can set them to ml to make measuring a bit easier and more accurate.
- Crack the eggs, either straight into the milk or into a separate bowl, then give it all a good whisk.
- Add the cinnamon then pour half the mixture over the bowl of bread.
Arrange the bread in the dish.
- When the mixture has soaked in a little arrange the bread in the serving dish so the pieces are overlapping.
- Pour the rest of the milk and egg mixture on top then sprinkle the remaining sugar on top.
Cook the bread and butter pudding
- Bake in the oven for 35–40 minutes until it’s cook through and golden brown.
- To serve, brush the pudding with the reserved melted jam and serve immediately.
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