Marcello Tully's bread and butter pudding recipe carries a real depth of flavour thanks to a shot of rum and half a vanilla pod. This is a classic winter dessert and a handy way to make the most of leftover bread

Method
1.
Start the recipe the day before by soaking the raisins in the rum overnight
2.
Split the vanilla pod in half and place in a heavy-based saucepan with the milk, cream, salt and butter. Bring to the boil then remove from the heat
VideoVideo: Split a vanilla pod
3.
Whisk the eggs and sugar in a large bowl until thick and fluffy. Slowly pour the milk mixture over the eggs and sugar, whisking continuously
4.
Place the bread in a bowl and pour over the custard. Add the rum-soaked raisins and mix
5.
Preheat the oven to 160°C/gas mark 3. Prepare a bain marie for the oven
Making a bain-marie for the oven
If you don't have a bain-marie, you can make one. Preheat the oven to 180°C and fill a roasting tin to halfway with water, before placing the cappuccino cup in the water and the roasting tin in the oven
6.
Grease the dariole moulds with butter then spoon the mix into the moulds. Stand the moulds in the bain marie and cook in the oven for 45 minutes. Remove from the oven and allow to cool slightly before turning out onto the serving plate
7.
Serve with a little extra custard and a raspberry or strawberry coulis
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Find out why Corney & Barrow match this Kinloch's bread and butter pudding recipe with a sweet white wine

Ingredients

Kinloch's bread and butter pudding

Equipment

  1. Dariole moulds

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Marcello Tully shares a sublime bread and butter pudding recipe, as thrifty as it is tasty

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