Bread And Butter Pudding |
Course : Puddings
Serves: 1 |
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Ingredients:
2 Whole raisin and cinnamon swirl loaves -- Sliced |
3 ounces butter -- softened |
8 ounces apricot conserve |
1 Pint double cream |
4 Medium eggs -- beaten |
1 tablespoons caster sugar |
1 tablespoons demerara sugar -- toerve |
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Preparation / Directions:
Preheat oven to 190°C (375F). Spread the slices of raisin and cinnamon
bread with the butter and apricot conserve and make into sandwiches.
Trim off the crusts and cut the squares into four trinagles. Arrange the
trinagles in a buttered ovenproof dish.
Gently heat the cream until bubbles begin to appear and remove from the
heat. Whisk the eggs in a bowl, pour the cream on in a steady stream,
and then add the sugar. Strain the mixture over the bread.
Leave to stand for 10 mins before baking for 30 mins or until the
custard is just set and the bread is beginning to brown on top. Sprinkle
with demerara sugar and serve.
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Nutritional Information:
872 Calories (kcal); 87g Total Fat; (88% calories from fat); 23g Protein; 2g Carbohydrate; 934mg Cholesterol; 924mg Sodium |
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