Bread and butter pudding is a hearty South African favourite. It is a dessert reminiscent of ouma’s house on a Sunday afternoon. There are some traditional recipes that have been passed on from generation to generation and some modern variations which include using hot-cross buns instead of bread. This recipe is a basic one and so easy to prepare, also it will keep you coming back for more.
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- 2 cups milk
- 2 Tbsp butter
- 1 tsp vanilla extract
- ⅓ cup sugar
- Pinch of salt
- ½ loaf of challah or brioche bread – sliced or cut into cubes
- 2 eggs
Preheat the oven to 180°C. On medium heat, bring the warm milk, butter, vanilla, sugar and salt to the boil in a saucepan then take off the heat. Wait for it to cool then add the eggs to it and whisk gently. Coat an ovenproof dish with a thin layer of butter then layer the bread.
Pour the custard egg mixture over bread and bake for 30-40 minutes until brown and cooked. For variations you can add chocolate chips or raisins and nuts. This dish can be served hot or cold.