Easiest ever Bread and Butter Pudding
make with condensed milk
Equipment
- 1 large measuring jug
- 1 casserole dish approx 8"/20cm square
- 1 large measuring jug
Ingredients
- 8 brioche rolls 280 g pack
- 40 -50 g butter to spread on the rolls
- 100 g raisins or sultanas
- 1 397 g tin sweetened condensed milk
- 250 ml whipping or double cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cornflour
Instructions
- Split all the rolls in two lengthwise and spread a thin layer of butter on each half. Arrange half of these in a neat layer in the bottom of the dish, sprinkle half the raisins/sultanas evenly over the rolls then top with the remaining rolls and raisins/sultanas over the top.
- Place the condensed milk, cream, eggs, vanilla and cornflour in the measuring jug and whisk briskly until everything is combined.
- Gradually pour this mixture evenly over the bread and raisins/sultanas. You can either bake your bread and butter pudding right away or leave it aside for a few hours (or overnight in the fridge) for the liquid to soak in.
- Bake for 45 minutes - 1 hour at 140C (fan). The brioche rolls should be golden on top and well risen, to check if it's cooked press firmly in the centre and it should spring back up.
- Serve warm with clotted cream or ice cream.
Notes
If you don't like raisins or sultanas you can substitute these with chocolate chunks.