Bread pudding with brandy butter

Starch
 
Recipe from: 6/28/1990 12:00:00 AM

 
 

Ingredients

 
  • PUDDING
  • 500
    ml
    milk
  • 60
    g
    butter
  • 100
    g
    sugar
  • 240
    g
    fresh breadcrumbs
  • 75
    g
    raisins
  • 2
    extra-large eggs, beaten
  • 2
    ml
    nutmeg
  • 5
    ml
    vanilla essence
  • BUTTER
  • 90
    g
    butter
  • 210
    g
    castor sugar
  • 60
    ml
    brandy
Servings: Change Serving
 
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Grease a 20 x 20 cm ovenproof dish with margarine. Heat the milk and butter together. Add the sugar and stir until dissolved. Place the breadcrumbs and raisins in a fairly large dish and pour the hot milk over. Stand for at least 15 minutes. Add the remaining ingredients and mix well. Pour into the prepared dish and bake for about 35 minutes or until the pudding is cooked through and golden brown. Cream the butter and sugar together. Add the brandy and mix until a smooth paste is formed. Serve with the bread pudding.
 

Read more on: starch  |  bake
 

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