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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A lovely take on the traditional bread and butter pudding. Time does not include setting time. Ingredients:
10 slices white bread |
1/4 cup butter, at room temp |
nutmeg, freshly grated |
1/2 cup golden raisin |
8 egg yolks |
1/2 cup superfine sugar |
1/2 teaspoon vanilla |
1 cup heavy cream |
1 1/2 whole milk |
6 tablespoons superfine sugar, to finish |
Directions:
1. Preheat oven to 350.
2. Spread butter onto bread and trim off crusts. Cut slices of bread into 4 triangles.
3. Butter ramekins and arrange a flat layer of bread triangles in the bottom of each ramekin. Sprinkle with a little nutmeg and divide golden raisins between dishes.
4. Arrange remaining bread rtiangles over lapping in a line over the top of the first layer.
5. Using a fork, mix together egg yolks vanilla, and sugar.
6. Pour cream and milk into a saucepan and bring to a boil. Gradually beat in egg mixture.
7. Carefully strain custard mixture into ramekins and allow to stand for 10 minute
8. Place ramekins into a roasting pan, then pour warm water into the pan so that it comes halfway up the side of the ramekins. Cover loosely with buttered foil and bake for 20-25 minutes.
9. Remove from over and remove foil. Sprinkle with sugar and caramelize with a blowtorch. Serve warm.
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