These super easy bread and butter pudding recipe will be the saver for that pour little stale bread, on the edge of going off.
The kids will love the creaminess of it, and you, not wasting food plus not having to spend hours baking!
Mini Bread & Butter Puddings
- Suitable For Freezing
- 15 Mins.
- 20 Mins.
- 4 puddings
Ingredients
4 slices white bread
30g butter, softened
I ½ heaped tbsp apricot jam
50g sultanas
1 tsp vanilla extract
1 egg
150ml double cream
100 ml milk
50g caster sugar
1 ½ tbsp demerara sugar
30g butter, softened
I ½ heaped tbsp apricot jam
50g sultanas
1 tsp vanilla extract
1 egg
150ml double cream
100 ml milk
50g caster sugar
1 ½ tbsp demerara sugar
Method
Preheat the oven to 180C / 350 F.
Spread one side of the bread with butter, then spread over the jam.
Cut each slice into 4 triangles .
Arrange the triangles in 4 ramekins (diameter approx 10cm)
Scatter over the sultanas.
Mix together the egg, double cream, milk, vanilla extract and caster sugar.
Pour into a jug, then pour this over the ramekins. Sprinkle over the demerara sugar.
Leave to stand for about 20 minutes.
Bake in the oven for 20 minutes until puffy and lightly golden brown.
Serve at one or freeze one cold.
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