OCTOBER RECIPE OF THE MONTH
This traditional British recipe is just a little different in taste and texture from the American Bread Pudding. The dish was a way to use up stale bread and butter at a time when for many Brits, the evening meal was Tea.
BREAD AND BUTTER PUDDING
10 slices buttered bread
1/2 C sugar, divided
1/4 C raisins
3 C milk
4 eggs
1 TBSP vanilla
cinnamon
brown sugar
nutmeg
Preheat oven to 350*
Cut into pieces and arrange in 13 x 9 buttered dish. (Use half of these quantities for an 8 x 8 pan)
Sprinkle with 1/4 C sugar and raisins.
Boil milk.
Mix eggs, 1/4 C sugar and vanilla.
Slowly add milk to egg mixture, and pour over bread.
Using a spoon, push all bread into the liquid, and make sure all the raisins are buried, so they don't burn.
Sprinkle with topping of brown sugar, cinnamon and nutmeg.
Bake at 350* for 45 minutes.
This month we are adding some "lagniappe" (that's Louisianian for 'something extra.') Bread and Butter Pudding can be served alone, or with custard, or a delicious alternative is . . . .
CREME ANGLAISE
1 3/4 C milk (any kind - from 1% up to whole milk)
A 3" piece vanilla bean, OR 2 tsp. vanilla extract
1/3 C sugar
4 egg yolks (either large or extra large eggs)
Cook milk and vanilla bean and seeds (split bean and separate seeds) over medium heat for 6 minutes (do not let it boil.)
Remove the bean.
Whisk the egg yolks and sugar (and vanilla extract, if used) in a bowl.
Slowly add the milk to the bowl, stirring constantly.
Pour back into saucepan and cook over medium heat for 6 minutes, stirring constantly.
Pour into jug or bowl, cover and chill in refrigerator. As it cools, it will thicken.
Kept in the refrigerator, this can be used for up to three days.
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Last Updated: October 26, 2003
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