Barmbrack bread and butter pudding
Ingredients
- 1 Barm Brack sliced
- 50 g butter at room temperature plus extra to grease the baking dish
- 200 ml full fat cream
- 250 ml full fat milk
- 50 g Sugar
- 3 eggs
- 1 tsp ground cinnamon or mixed spices
Method
- Preheat oven to 160 ° C/325F.
- Spread the sliced barm brack bread with butter on one sides and cut into triangles.
- In a large bowl, whisk the eggs with the sugar, add the cinnamon, cream and milk, and whisk until combined.
- Grease a baking dish of approx. 2 litre / 4pints capacity. Deep each slice into the cream mixture and place them in the prepared dish.
- Pour the cream mix over the bread mixture. Leave for 10-20 minutes aside until the cream mixture is mostly been absorbed.
- Bake for 40-60 minutes or until coloured and no more runny custard.
- Remove from the oven.
- Serve warm with custard and butterscotch sauce.
