Bread and butter pudding was traditionally an economical way to enjoy dessert. The addition of milk, sugar and currants or sultanas transformed stale bread into a delicious yet frugal dish.
Bread and butter pudding has seen somewhat of a comeback in both Australia and New Zealand with the popularity of old fashioned desserts on the rise.
Stale bread has been replaced with more exotic breads such as brioche or in this case, Challah.
- 1/2 cup of sultanas
- 1/4 cup of brandy
- 9-10 slices of Challah bread, cut into 1/3" thick slices
- 4 Tbsp of butter, softened & extra butter for buttering baking dish
- 1/2 cup of castor (berry) sugar
- 3 large eggs, lightly beaten
- 2 1/2 cups of milk
- 1/2 cup of cream
- 2 tsp of pure vanilla extract
- 1/2 tsp of cinnamon
- A pinch of nutmeg
- Equipment" 13'x9" baking dish
- Lightly butter baking dish. Set aside.
- Heat brandy in a small saucepan over a medium heat for about 1 minute. Remove from heat and place sultanas in saucepan. Soak them in hot brandy for 15 minutes, then drain.
- Meanwhile, butter Challah on both sides and place in baking tray with slices slightly overlapping each other. Scatter sultanas on top.
- In a large bowl, whisk together castor sugar, beaten eggs, milk, cream, vanilla extract and cinnamon. Pour mixture over Challah and let it stand for 30 minutes.
- Preheat oven to 350°F with rack in the middle.
- Bake until bread pudding is golden and just set, about 30 minutes. Serve warm or at room temperature with a pinch of nutmeg sprinkled on top.