Recipe courtesy of
My Grandmother's Ginger-Jam Bread and Butter Pudding
Total:
1 hr 25 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 25 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 6 tablespoons unsalted butter, divided
  • 1/3 cup golden raisins
  • 3 tablespoons dark rum
  • 10 slices brown bread
  • Approximately 10 tablespoons ginger conserve or marmalade
  • 4 egg yolks
  • 1 egg
  • 3 tablespoons sugar
  • 2 1/4 cups heavy cream
  • 3/4 cup plus 2 tablespoons whole milk
  • 1 teaspoon ground ginger
  • 2 tablespoons Demerara or granulated brown sugar

Directions

Preheat the oven to 350 degrees F.

Grease a pudding dish or a shallow baking dish with the capacity of about 1 1/2-quarts with some of the butter.

Put the raisins in a small bowl, pour the rum over and microwave them for 1 minute, then leave them to stand. This is a good way to soak them quickly but juicily.

Make the sandwiches with the brown bread, butter and ginger jam (2 tablespoonfuls in each sandwich); you should have some butter left over to smear the top later. Now cut the sandwiches in 1/2 into triangles and arrange them evenly along the middle of the dish. I put 1 in the dish with the point-side uppermost and so on, then squeeze a sandwich-triangle down each side - but you do as you please. Sprinkle with the raisins and unabsorbed rum that remains in the bowl.

Whisk the egg yolks and egg together with the sugar, and mix in the cream and milk. Pour this over the triangles of bread and leave them to soak up the liquid for about 10 minutes, by which time the pudding is ready to go into the oven. Smear the bread crusts that are poking out of the custard with the soft butter, mix the ground ginger and Demerara sugar together and sprinkle this mixture on your buttered crusts and the lightly over the rest of the pudding.

Sit the pudding dish on a baking sheet and put in the oven to cook for about 45 minutes or until the custard has set and puffed up slightly. Remove, let sit for 10 minutes - by which time the puffiness will have deflated somewhat - and spoon out into bowls, putting a pitcher of custard, should you wish, on the table to be served alongside.

IDEAS YOU'LL LOVE

Escargots in Garlic and Parsley Butter

Recipe courtesy of Philippe Bertineau

Strawberry Pudding

Recipe courtesy of Alton Brown

Corn Pudding

Recipe courtesy of Tanya Holland

Vidalia Onion and Granny Smith Apple Chutney

Recipe courtesy of Tanya Holland

Bread and Butter Pudding

Recipe courtesy of Food Network

Nana Slappin' Bread Pudding

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Compete to Eat

7:30am | 6:30c

Compete to Eat

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped

10am | 9c

Unwrapped

10:30am | 9:30c

Unwrapped

11am | 10c

Unwrapped

11:30am | 10:30c

Unwrapped 2.0

12pm | 11c

Unwrapped 2.0

12:30pm | 11:30c

Unwrapped 2.0

1pm | 12c

Unwrapped 2.0

1:30pm | 12:30c

Unique Eats

2pm | 1c

Unique Eats

2:30pm | 1:30c

Unique Eats

3pm | 2c

Unique Eats

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Unique Sweets

5:30pm | 4:30c

Unique Sweets

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here