I love a good bread and butter pudding and this one is brilliant. We are in lockdown again so I chose to use ingredients in the cupboard that I haven’t used since the last one.
I happened to have a tin of evaporated milk in the cupboard, an ingredient that I rarely ever use, so instead of cream and milk I just used that. That with the honey and sugar mix and lots of vanilla extract, I baked a creamy, but not fatty, tasty pudding.
There is definitely enough for 6 to 8 serves and still tastes pretty good cold.
- 8 eggs
- 1/4 cup caster sugar
- 1/4 cup honey
- large tsp vanilla extract
- 1 tin evaporated milk
- Pinch salt
- 1/2 cup walnuts chopped into large chunks
- Softened butter (about 1/4 cup)
- 1 Bakers Delight Apple and Cinnamon Tea time pull apart (there’s a variety of flavours of these available, just pick an interesting flavour)
- 4 tbsp brown or caster sugar for dusting on top
- Preheat oven to 160°C fan-forced.
- Grease a 5cm-deep, 19cm x 30cm dish.
- Pull the scroll into pieces then slice each one in half so the pieces are about the same thickness as a slice of bread.
- Spread both sides of each slice with butter.
- Arrange the bread in rows in the prepared dish, overlapping each previous piece by half, arranging them so they take up the dish.
- Put all liquid ingredients into a large jug. Whisk using a stick mixer.
- Pour egg mixture over bread, making sure each piece gets a coating.
- Sprinkle with the walnuts.
- Sprinkle the non submerged bread with the sugar.
- Bake for 30 to 35 minutes or until golden and set.
- Remove from the oven and leave to cool slightly.
- Serve with ice-cream.