Pudding for many of us from in Eastern Europe means an instant desert cooked in milk and chilled, but pudding can be many things…
Bread and butter pudding is quite a British dessert and no doubt the best way to turn the leftover brioche or bread slices into a treat under 30 minutes.
Chocolate and pear go pretty well, but if You prefer apple and caramel that will work, too.
Ingredients for a cc. 1,5 liter ovenproof dish:
8 slices bread or brioche
400 ml milk
1 vanilla pod
3 tbsp runny honey (if You use bread instead brioche probably some more)
100 gr sultanas or raisins
100 ml hot water
1 tbsp Cointreau liquor or rum
some unsalted butter for spread (or coconut oil)
for the chocolate sauce:
2 tbsp cocoa powder
1 tbsp light brown sugar (or to taste)
1 teaspoon butter
150 ml milk
- Put the raisins into a bowl. Pour with hot water, add the liquor and set aside for 10 minutes.
- Meanwhile wash the pears, cut into quarters, remove the stem and seeds. Finely slice them.
- Preheat oven to 190 C. Grease an oven proof dish carefully.
- Cut the crusts of the bread. Take two slices of bread or brioche. Spread one side with butter, lay some slices of pear on that and cover with the other slice of bread. Cut into triangles, and arrange them nicely on the bottom of an oven proof dish.
- Repeat this process with the remaining bread slices.
- Put the raisins into a sieve. Discard the liquid and sprinkle raisins over the top of bread slices.
- Pour the milk into a bowl. Add the eggs, vanilla seeds and honey. Take a wire whisk and stir well until smoothy.
- Pour over the bread and leave to absorb liquid for 5-10 minutes. Meanwhile heat 1-1,5 liter water in a kettle. Put the dish in a deep roasting pan, then pour in enough boiling water to come halfway up the side of the dish.
- Bake in the oven for 15-20 minutes or until golden and crispy on the top.
- For the chocolate sauce heat all ingredients in a small pan. Stir with a wire whisk until silky and smoothy. Leave to cool to room temperature and serve with the warm pudding.
Find the Hungarian version of this recipe on Coffeinmentes.
Find all my Eastok Europe contributions here.