My last weekend has been quite simple. IK and I didn’t really get to go out much, but instead we stayed home under the beautiful sun and enjoy our “home life” watching TV, sleep in and eat! It was one of the most procrastinating days ever! But to be really honest, I really enjoyed it, life has been quite tough with work, study and getting up to speed with friends and families and church events! It is actually very nice that we can have a day staying home and relax and do things in the simple way! Most importantly, I get some time off doing my favourite thing – doing something in the kitchen!
I’ve always loved eating pudding, any type of pudding. In fact, those served warm with gooey texture is one of my favourite! Okay, I know this is the “either you like it or hate it” topic! HahaHA, but I must admit I LOOOOOVVVEEEEE it! 🙂 One other thing that I love doing is re-using left-over ingredients. And then, this dish comes into mind – LEFT OVER BREAD!!!! 🙂 Yep, this one definitely made me 2 wishes come true! – Gooey dish and left over bread! What more can I ask for?
In the past, a lot of what I called “traditional bread and butter pudding” uses a lot of butter and generally speaking, they use sultanas! But if you’ve ever read my previous post, I’m addicted to Cranberries! Some of my previous favourites include White Chocolate & Cranberry Truffles or Nutty Fruitty Oreo D-choco rockyroads! This one is no different, I’ve made a bread and butter pudding with chocolate buttons and cranberries! 🙂 Oh, another invention that I’ve made – this is a NO BUTTER bread and butter pudding~ yep, absolutely N-O- B-U-T-T-E-R – and it taste as good too! Well, obviously if you decided to add a big blob of butter, it will definitely turns creamier, but even without it, it is still as good!
You’ll need (Serves 4):
- 250 ml pure cream
- 120 ml full cream milk
- a handful of chocolate buttons
- a handful of dried cranberries
- 1 egg, lighten beaten
- 2 teaspoons of vanilla essence
- 5 slices of bread, edges removed
- 30 grams of caster sugar
- 1 tablespoon of nutmeg
- 1 tablespoon of cinnamon sugar
- soft icing sugar, for serving
- Preheat oven at 190°C.
- Cut a slice of bread diagonally, to form 4 triangles. Repeat with the rest of the bread slices.
- In a saucepan over medium heat, add cream, milk, egg, vanilla essence and and caster sugar. Stir with a spatula continuously to dissolve all solids. Keep stirring to avoid eggs from consolidating on its own.
- Cook until small bubbles raises on top of the mixture. Remove from heat. The cream mixture should be warm now.
- Soak the triangular bread slices into the cream mixture and make sure it covers all sides. Lay them on top a oven-proof dish. Continue with rest of the bread slices.
- Sprinkle chocolate buttons and cranberries randomly between bread and over the top.
- Sprinkle nutmeg and cinnamon sugar on top.
- Bake in the oven for 30 minutes, or until pudding expand its volume.
- Remove from heat and sit in the dish for 5 minutes to cool.
- Sift icing sugar over the top before serving, if you like.
- I didn’t put any butter, but if you are desperate about butter, you can add another 40 grams of melted butter into the cream mixture in step 3! Make sure you use unsalted butter!
- The bread can be cut into any shape, I like doing triangles simply because I like how it turned out with brown edges.
- You may substitute cranberries and chocolate buttons to any toppings you like. But melted chocolate buttons on bread pudding is a champion!