WhitePot/ Bread and Butter Pudding

Bread and butter pudding is a traditional type of bread pudding popular in British cuisine. It is made by layering slices of buttered bread (often stale bread) scattered with raisins in an oven dish, over which an egg custard mixture, made with milk or cream and normally seasoned with nutmeg, vanilla or other spices, is poured. It is often served with custard or cream.

I have not used egg and other spices here.Rest of the ingredients remains the same.

Ingredients:

Bread -6 slices

Milk – 300 ml+50 ml

Sugar- ¾ cup or to taste

Vanilla-1 tsp

Custard Powder-3 tblspn

Raisans-30 gms / 3 tblspn

Cashews-30 gms / 3 tblspn

Unsalted Butter-2 tblspn

Method:

Preheat the oven to 380°F / 190°C.

Soak your raisins in hot water for 15 mins till it plumps up, drain and set aside. Cut your bread into chunks and set aside.

Take 300 ml milk in a sauce pan and add your butter in it. Heat the milk so that the butter melts. The milk should be warm not hot.

Now take 50 ml milk in a bowl and add custard powder and mix well so that no lumps are formed.

Now add vanilla, sugar in it and whip it well. Pour the warmed milk in this and mix well.

Take a baking pan and butter it slightly. Lay half of the bread pieces in the pan and top it with raisins and cashews. Now arrange the second layer and pour the custard over the bread.

Press the bread so that the bread absorbs all liquid.Leave it out for 5 mins.

Now put it in the preheated oven for 45-50 mins or untill golden and crispy on top.

Remove this and let it stand for 5 mins. Serve warm.

#dessert