Brandy bread and butter pudding
(1)
1 hour 15 min
At the end of the festive season we can often find ourselves left with various seasonal foods that need to be eaten up. This recipe is an opportunity to use up any left-over brandy butter and brandy cream that you may have sitting in the fridge. You can substitute the brandy cream for milk, but you will not taste the brandy as strongly if you do this, but it is as equally tasty. It is a surprising light dish.
16 people made this
Ingredients
Serves: 4
- 1 small tub brandy butter
- 6 slices white bread
- 1 medium tin peaches
- 80 to 100g caster sugar
- 4 eggs
- 1 tub brandy cream
- milk, as needed
Method
Prep:15min ›
Cook:40min ›
Extra time:20min soaking ›
Ready in:1hr15min
- Preheat oven to 150 C / Gas 2. Using a little of the brandy butter grease a medium sized pudding / soufflé dish.
- Butter the bread using the remaining brandy butter, cut into triangles and cut off the crusts. Drain the peaches and chop into small bite-size pieces.
- Put layers of the bread and peaches into the greased dish sprinkling 1 to 2 tablespoons of sugar between each layer according to taste. End with a layer of bread topped with a spoonful of sprinkled sugar.
- In a measuring jug, beat the eggs with a fork and beat in the brandy cream, topping up to 600ml with the milk if required.
- Gently pour the mixture into the dish and let it soak into the bread, ideally for about 20 minutes, however if time is an issue it can go straight into the oven.
- Bake in the preheated oven on the middle shelf for 30 to 40 minutes until well risen, light brown on the top and a knife or skewer inserted into the centre comes out clean. Remove from the oven and serve.
