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Wednesday, April 2, 2008

Bread & Butter Custard

Most people have their own version of this renown pudding recipe. I like to use either fruit loaf or sultana bread when making this instead of just white bread. It gives it a really great taste, especially if you spread a little apricot jam over the bread as well. I can remember mum making this for my dad from when I was just a little girl as it was one of his favourite puddings. It is simple to make and always popular with my guests whenever I make it.


3 thick slices of fruit or sultana bread
4 large eggs
1 1/2 cups fresh milk
1/3 cup fresh cream ( I use whipping)
1/2 cup caster sugar
1 vanilla bean or 1 teaspoon vanilla essence
30 g softened butter
small amount of apricot jam (optional)


Preheat oven to 200 C. Butter bread and spread a thin amount of jam over this. Line a suitable ovenproof dish with the bread. Bring the milk, cream and vanilla bean to the boil. Remove and cool down. When cooled remove the vanilla bean. Whip the eggs and sugar together well and then pour into milk mixture, whisking well. Pour over the bread and let sit for about 10 minutes as you need to let the bread rise to the top before cooking. Bring about 1 litre of water to the boil and pour into a baking dish. Stand the custard in the dish and bake for around 30 minutes or until a skewer comes out clean when removed. Remove from oven and let stand for 5 - 10 minutes before serving. I like to serve this with some whipped cream or vanilla icecream. Of course you can always be decadent and serve with both.