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“First made this when I came to NZ, thought the sound of a 'bread and butter' pudding was ridiculous, silly girl!!!”
READY IN:
1hr 40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak sultanas and currants in the rum for 1 hour.
  2. Preheat oven to 180C degrees.
  3. Fill a roasting pan with enough hot water to come halfway up the side of the 1 quart baking dish you plan to use for the pudding.
  4. Place it in the oven.
  5. Butter the baking dish.
  6. Butter the bread.
  7. Cut into triangles and arrange in the dish, alternately with the fruit, until all are used.
  8. In a bowl, whisk together the eggs and sugar until pale.
  9. Heat the milk to boiling point and whisk into the egg mixture.
  10. Add any remaining rum and the vanilla.
  11. Pour over the bread and let stand for 10 minutes to allow it to soak up the egg custard.
  12. Place the dish in the roasting pan in the oven and cook for 40-45 minutes, or until the custard is just set.
  13. If the top browns too quickly, place tin foil over it to prevent burning.
  14. Serve warm with ice cream or cream.

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