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St Clement Bread and Butter pudding

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Ingredients
  

Bread

  • 1 loaf All buttered brioche
  • jam
  • butter

Cream Mixture

  • 3 to 4 eggs
  • 1 cup milk
  • ½ cup cream
  • ½ tsp cane sugar
  • 1 Orange zest
  • 1 Lemon zest
  • ½ a Orange juice
  • ½ a Lemon juice

Optional

  • Raisins
  • Rum

Instructions
 

Bread

  • Butter and spread jam onto the bread. Then slice into triangles and arrange on a baking tray.

Cream Mixture

  • Beat the eggs mixture. Add in the milk, cream, lemon juice and orange juice.
  • Pour the mixture all over the prepared buttered bread and let it soak. At this stage you can let it soak overnight covered with cling film in the fridge overnight.

To Bake

  • Bake in oven 180C for 40 minuted to 45 minutes. It is better to serve warm.
  • Optional
  • You can soak raisins with rum overnight and add to your bread and butter pudding. Normally raisins are added but my husband do not like raisins.

Notes

You can use different jam, different butter, different combination of anything you like. After baking the top crust of the bread with be crunchy and nice. In UK bread and butter pudding is usually part of school children diet. Enjoy. p/s There is nothing to stop you for making an adult version with bailey! You can also swap anything on the recipe list. You can add cranberries, raisins, anything you like.