Bread & Butter Pudding with Riberry Confit
During winter time there’s nothing yummier than a warm bread and butter pudding to finish a perfect meal before you head back into the shack for a solid DX workout. A favourite amongst Aussies, bread and butter pudding is a delicious combo of fruit, bread and dairy, spiced up with a dash of rum to take away the stress of missed contacts. Here’s my special ‘Snack in the Shack’ recipe……
BREAD AND BUTTER PUDDING
Ingredients
* 10 slices of bread, crusts removed
* 20g butter
* 2 bananas, sliced into rounds
* 5 eggs
* 100g caster sugar
* 200ml milk
* 500ml cream
* 60ml white rum
* 80g Riberry Confit
Method
1. Preheat the oven to 180°C and grease the pudding dishes with a little butter and line the bottom of the dishes with the banana slices.
2. Cut the bread diagonally into triangles and place these into moulds on top of the banana.
3. In a bowl whisk the eggs and castor sugar together, then pour in the milk, cream and rum; pour over the bread and leave to soak for about 10 to 15 minutes
4. Put the dishes in a deep tray and half fill the tray with hot water; cover the whole tray with foil ensuring it does not touch the bread. Then bake for approx 25 minutes; remove the foil and cook a further 10 to 15 minutes to brown the tops
5. Allow to cool
6. Serve topped with riberry confit.
Serves 8
If you try the recipe, please post some comments and a photo would be great.
73’s & 88’s,
Miss Deb
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The Sexy Chef
