Don't miss another issue…      Subscribe

Sourdough Bread and Butter Pudding

 

Made according to the traditional recipe, with a tangy sourdough twist! Warm, comforting and delicious.
116

Yield

8

servings

Prep

10

min

Cook

40

min

Ready

60

min

Trans-fat Free, Low Sodium
 

Ingredients

1 cup raisins, seedless
sultanas
½ cup brandy
*
1 loaf sourdough bread
*
3 tablespoons butter
6 large eggs
¾ cup sugar
1 cup double cream
whipping cream
1 ¼ cups milk
½ cup brown sugar
for topping
*
1 x whipped cream
optional for serving
*
1 x berries
optional, fresh for serving
*

Directions

Preheat the oven to 350℉ (180℃).

Soak the raisins in the brandy for 15 minutes.

Slice the sourdough bread and cut each slice in half, on the bias (at an angle). Spread with butter and arrange in a baking dish and scatter with raisins, reserving the brandy.

Beat eggs with sugar until thick and pale yellow; beat in the cream, milk and reserved brandy.

Pour over the pudding and allow to stand for 10 minutes.

Sprinkle with brown sugar and bake for about 40 minutes or until the custard is set and the top is lightly browned.

Remove from the oven and serve with berries and cream.

 

* not incl. in nutrient facts

Add review

 

 

Comments

worked really well. left out brandy, used coffee crystals instead of honey Nice :)

over 1 year ago

Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 28845% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 194mg 65%
Sodium 106mg 4%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 3%
Sugars g
Protein 14g
Vitamin A 12% Vitamin C 1%
Calcium 8% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed