Photography: John Paul Urizar Styling: Michele Cranston
Julie Goodwin’s bread and butter pudding is sprinkled with cinnamon sugar and served with fresh raspberries. It’s warm and custardy with a hint of cinnamon.
“This cool-weather dessert costs hardly anything to make, especially if you’re using up stale bread that would otherwise have gone to waste. I’ve used rolls here, because that’s what would most commonly go stale in our house, but you can use whatever bread you like – even raisin toast. The cinnamon sugar makes it reminiscent of a cinnamon doughnut.
When I was growing up, absolutely everything that was put on the table had a firm eye on economy as well as filling hungry little bellies,” – Julie
Ingredients
Method
Preheat oven to 180C fan forced.
In a large mixing bowl, whisk the eggs, cream, milk, sugar and vanilla extract until combined.
Cut the rolls into thick slices and spread with the softened butter.
In a 22 x 22cm glass baking dish, arrange slices of bread Pour over half the egg mixture. Sprinkle over the sultanas, nestling some of them in between slices of bread. Pour over the remaining egg mixture and stand for 10 minutes to allow the bread to soak up the egg mixture.
Bake for about 30 minutes or until golden brown and almost set with a little jiggle in the centre.
CINNAMON SUGAR Meanwhile, combine the cinnamon and the sugar in a small bowl.
Remove pudding from the oven. Sprinkle generously with the cinnamon sugar while it is still hot. Place leftover cinnamon sugar into a small airtight container for use another day.
Serve warm or at room temperature with cream and or ice cream with seasonal berries if you like.
What kind of bread to use?
I used 2-day-old damper rolls for bread and butter pudding. This could be made with thick-sliced white bread, raisin toast or brioche.
Can this bread and butter pudding be made in advance?
Store, covered, in the fridge for up to 2 days.
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