Bread and Butter Pudding with Berries and butterscotch sauce. Download the recipe HERE.
1 1/2 cups full cream milk
1 1/2 cups cream
1/2 stick butter
1 loaf white bread
3/4 cups sugar
1/2 cup frozen strawberries, quartered
1/2 cup frozen raspberries
155g Brown Sugar
50g Butter cubed
2 teaspns vanilla extract
Preheat oven to 180°C. Spray a shallow 6-cup capacity baking dish with oil
Whisk together sugar, eggs, cream, milk. Set aside
Arrange half the buttered bread slices in a single layer on the bottom of the prepared dish
In a small bowl, combine the berries. Arrange half the berries over bread. Layer remaining bread over
berries, pour over egg mixture and sprinkle with remaining berries
Bake for 35–40 minutes, or until set. Remove from oven and stand for 5 minutes. Serve warm or at
Place the cream, sugar, butter and vanilla essence in a medium heavy-based saucepan, stir over medium heat for 5 minutes or until well combined.
Increase heat to high and bring to the boil. Reduce heat to low and simmer, uncovered, stirring often, for 5 minutes or until the sauce thickens slightly. Remove the pan from the heat.