A sweet finish to any meal, this Berry Bread and Butter Pudding is bursting with juicy berries and a crispy French toast top.
Bread and Butter Pudding is a classic English dessert that traditionally was made with raisons. We love this version for its sweet berry taste and the crisp top. Our version will please all of the dessert lovers in your family!
This recipe was first featured in Issue 8 of ele Magazine, our Food Lover’s Edition.
Follow ele on Instagram here. Click here to subscribe and receive the latest issue of ele Magazine delivered direct to your door or click here for the digital edition available across the globe!
Ingredients
1 loaf of day-old sourdough or Pana de Casa loaf, sliced by hand in to slices, approx. 2 cms thick 1/4 cup brown sugar 60 grams butter 1 cup fresh blueberries 1 cup fresh raspberries 1 tablespoon raspberry jam 3 eggs 2 cups poring cream 1 teaspoon vanilla essence
Berry Bread and Butter Pudding
Method
Butter bread slices on both sides and assemble in a baking dish
*ele Tip – f your bread is too wide for your dish feel free to cut into triangles and arrange so the points stick up as a feature.
Scatter the raspberries and blueberries between the buttered slices and dabbed a little jam here and there along with any leftover butter.
Heat the milk, cream and vanilla essence until warm then whisk in the eggs and pour gradually over your bread into the baking dish. Sprinke brown sugar over the top.
Let this sit and soak for about ten minutes, whilst you preheat your oven at 180C (350F).
Bake until the custard is set and the top of your bread is golden and crispy with burnt sugar.
Serve with vanilla ice cream, extra whipped cream or yoghurt.
A sweet finish to any meal, this Berry Bread and Butter Pudding is bursting with juicy berries and a crispy French toast top.
Bread and Butter Pudding is a classic English dessert that traditionally was made with raisons. We love this version for its sweet berry taste and the crisp top. Our version will please all of the dessert lovers in your family!
This recipe was first featured in Issue 8 of ele Magazine, our Food Lover’s Edition.
Recipe and Images by Jo O’Keefe for ele Magazine.
Follow ele on Instagram here. Click here to subscribe and receive the latest issue of ele Magazine delivered direct to your door or click here for the digital edition available across the globe!
Ingredients
1 loaf of day-old sourdough or Pana de Casa loaf, sliced by hand in to slices, approx. 2 cms thick
1/4 cup brown sugar
60 grams butter
1 cup fresh blueberries
1 cup fresh raspberries
1 tablespoon raspberry jam
3 eggs
2 cups poring cream
1 teaspoon vanilla essence
Method
Butter bread slices on both sides and assemble in a baking dish
*ele Tip – f your bread is too wide for your dish feel free to cut into triangles and arrange so the points stick up as a feature.
Scatter the raspberries and blueberries between the buttered slices and dabbed a little jam here and there along with any leftover butter.
Heat the milk, cream and vanilla essence until warm then whisk in the eggs and pour gradually over your bread into the baking dish. Sprinke brown sugar over the top.
Let this sit and soak for about ten minutes, whilst you preheat your oven at 180C (350F).
Bake until the custard is set and the top of your bread is golden and crispy with burnt sugar.
Serve with vanilla ice cream, extra whipped cream or yoghurt.
Want more sweet treats? Click here for a Cherry and Strawberry Pie recipe and here for a Citrusy-y Classic Lemon Tart recipe.
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