1. Make bread pudding: Grease a 9-by-13-inch baking dish with butter. Place bread in prepared pan. Whisk together milk, cream, eggs, egg yolks, granulated sugar, vanilla, salt, cinnamon, allspice, and ginger in a bowl; pour over bread.
2. Grease an ovenproof dish with some butter. Remove the crusts from the sliced bread and butter all of the slices on one side. Cut the slices in half. 150g of butter, softened. 10 slices of stale bread, white. 3. Spread out a layer of the buttered bread to cover the bottom of the dish, slightly overlapping each slice.
Method. Begin by removing the crusts from the slices of bread, which should leave you with 9 pieces about 4 inches (10 cm) square. So now cut each slice into 4 triangles. Next, place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the
The Spruce. Butter a 9-inch-square or 11 x 7-inch baking dish. The Spruce. In a large bowl, combine the torn bread, cranberries, and orange zest and juice. The Spruce. In another bowl, whisk together the vanilla, melted butter, warmed half-and-half, and eggs. Pour over the bread mixture. The Spruce.
Butter a deep 30 x 20cm baking dish, and thickly slice and butter the brioche loaf. Layer the bread slices with the rhubarb chunks until the dish is evenly filled, then sieve the custard mixture and pour over. Leave the pudding to soak for 30 minutes, then heat the oven to 180C/fan 160C/gas 4 and boil the kettle.
Instructions. Use the melted butter to grease the bottom and sides of a 9x13 baking dish. Place the bread cubes into the 9x13 dish, pressing down lightly and moving the cubes around to get them into an even layer. Whisk together the milks and pumpkin pie filling.
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brioche bread and butter pudding
