Bread and butter pudding


1. Preheat oven to 150C. Reduce bread into 2cm squares. Dry out in 120C oven till crisp however with no color.

2. Place milk and butter in a inventory pot on the range.

3. Add 1 cup sugar to take advantage of and butter, convey to a simmer.

4. Combine 1 cup sugar and cinnamon collectively in a mixing bowl.

5. Add eggs, salt and vanilla to cinnamon and sugar and blend collectively. Whip till easy.

6. Take away inventory pot from warmth and slowly add simmering milk to egg combination and whip to include. Pour into container.

7. Core and peel apples and chop into 1cm items. Add to custard and blend properly.

8. Slowly add bread and raisins and blend properly.

9. Let combination soak for half-hour at room temperature, mixing each ten minutes.

10. To bake, grease the within of 6 mini cake pans with softened butter.

11. Ladle a heaping 250g of bread pudding batter into the buttered pans and place onto a sheet pan.

12. Repeat with remaining pans. Pans ought to be stuffed to the highest.

13. Place into preheated oven for 40-50 minutes, till the highest of the bread pudding is golden brown.

14. Take away from oven and place on cooling rack for an hour.

15. Greatest served with vanilla ice cream or sizzling vanilla custard.

Recipe courtesy: Chef Paul DeVissse, Ruth’s Chris Steak Home

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