The ultimate makeover: Bread & butter pudding

The ultimate makeover: Bread & butter pudding

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(7 ratings)

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Cooking time

Prep: 25 mins Cook: 30 mins Plus soaking and infusing

Skill level

Easy

Servings

Serves 4

This deliciously light bread & butter pud tastes just as indulgent as the original, but with a third of the fat

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
312
protein
9.6g
carbs
40.9g
fat
11.5g
saturates
6.1g
fibre
1.7g
sugar
19.8g
salt
0.83g

Ingredients

  • 50g dried apricots, chopped
  • 25g raisins
  • 2 tbsp brandy
  • 1 egg
  • 1 tsp golden caster sugar
  • 2 tsp custard powder
  • 350ml semi-skimmed milk
  • ½ vanilla pod, split
  • zest 1 small lemon, pared off in strips with a veg peeler
  • 4 tbsp half-fat crème fraîche
  • 25g butter, softened
  • 4 medium slices good white bread, crusts left on, such as sliced from a small white farmhouse loaf
  • 1 tbsp apricot conserve or jam
  • ¼ tsp icing sugar, for sifting

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Method

  1. Put the apricots and raisins in a small dish, pour over the brandy and leave to soak, stirring occasionally. Meanwhile, beat the egg and sugar together in a medium bowl, then whisk in the custard powder with a balloon whisk until smooth. Warm the milk in a small non-stick saucepan; then, when it’s just coming up to a boil, remove from the heat and slowly stir into the egg mixture. Scrape in the vanilla seeds, drop in the pared lemon zest and vanilla pod and set aside to cool and infuse for 30 mins.
  2. Whisk the crème fraîche into the cooled milk. Strain this custard through a sieve into a jug. Using ¼ tsp butter from the 25g, very lightly butter a shallow ovenproof dish, about 20 x 25 x 4.5cm.
  3. Butter the bread on one side only with the rest of the butter, then spread over the conserve or jam. Cut each slice into 4 triangles, then lay half the triangles, jam side up, in the dish. Scatter over half the apricots and raisins, then lay the rest of the bread over the top, again jam side up. Scatter over the rest of the dried fruit and any unsoaked brandy, then pour half the custard over the bread. Leave to soak for 15 mins. Heat oven to 180C/160C fan/gas 4.
  4. Sit the dish in a roasting tin. Pour the rest of the custard over the bread, press the bread lightly into the custard then half fill the roasting tin with hot water. Bake for 20 mins, then raise the heat to 190C/170C fan/gas 5 and bake for a further 5-10 mins until the bread on top is crisp and golden. Remove and let the pudding sit for 2-3 mins. Sift over the icing sugar and serve warm.

Recipe from Good Food magazine, October 2011

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Comments

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susiespragg's picture

Sensational! Best B & B pudding ever made.

graceemma's picture

Hmmm this doesn't look enough to feed four?

puzzled's picture
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Very tasty pud. Better with 25g mixed peel instead of apricots and double the raisins.
Tastes even better day 2.

robbothechef's picture
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Very nice classic pudding, you cant beat home cooking, a must to try!

anne_f_'s picture
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Very good. I soaked the fruit in white wine rather than brandy, and used vanilla extract instead of vanilla pod (because I had none of either item). I also didn't use a bain-marie and it was fine.

tsillett's picture
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Used up Christmas panatone instead of bread - everyone loved it. Will defo do again. And I substituted and played around with the fruits/alcohol. Very versatile.

jennychild's picture
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Made this for a family party last weekend. Delicious. The apricot jam really gave it some zing. I used rum instead of brandy; this is indeed the kind of recipe you could play around with, depending on what you have to hand.

shirley1265's picture

Didn't have all these ingredients so substituted. No raisins so all apricots, No brandy so cointreau, no apricot jam so Black cherry jam, No creme fraich so plain yogurt. Result was heaven and even my hub by who won't eat puds had ywo helpings. As usual a great recipe which can be adapted using whatever you have in the cupboard. Will definately do aga-in varying the flavours

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