Bread and Butter Pudding with Berries and butterscotch sauce. Download the recipe
HERE.
(Serves 2)
Ingredients
1 1/2 cups full cream milk
1 1/2 cups cream
1/2 stick butter
8 eggs
1 loaf white bread
3/4 cups sugar
1/2 cup frozen strawberries, quartered
1/2 cup frozen raspberries
Butterscotch Sauce
160ml Cream
155g Brown Sugar
50g Butter cubed
2 teaspns vanilla extract
Method
Step 1
Preheat oven to 180°C. Spray a shallow 6-cup capacity baking dish with oil
Step 2
Whisk together sugar, eggs, cream, milk. Set aside
Step 3
Arrange half the buttered bread slices in a single layer on the bottom of the prepared dish
Step 4
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
Step 5
Bake for 35–40 minutes, or until set. Remove from oven and stand for 5 minutes. Serve warm or at
room temperature
Butterscotch Sauce
Step 1
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.
Step 2
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.