Roly Poly Bread & Butter Pudding Recipe

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Roly Poly Bread & Butter Pudding

Pam Taylor-MacKenzie

By
@mackamum

This is very easy and is a family favourite.


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Comments:

Serves:

8 small serves

Prep:

35 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

1 c
raspberry jam
85 g
unsalted butter, softened
4
thick slices white bread, crust removed
4
large eggs
400 ml
pure cream
400 ml
milk
1/3 c
caster sugar, plus extra to dust
1 tsp
vanilla bean paste or 1 vanilla bean, split lengthways, seeds scraped.

Directions Step-By-Step

1
Grease a deep 8 cup capacity baking dish.
Spread half of the jam over base of the dish.
2
Spread butter over one side of each bread slice.
spread remaining jam over other side of bread slices. Roll up each slice, jam side inwards. Cut each roll in half widthways, to make eight rolls.
Place in a single layer in the base of the prepared dish. Cut sides up.
3
In a bowl, whisk together eggs, cream, milk. Strain into a jug. Add sugar and vanilla paste or seeds, and stir to combine. Slowly pour half the egg mixture over the bread rolls. Stand until the bread soaks up the egg mixture. Pour over the remaining egg mixture. Stand at room temperature for 30 minutes.
4
Preheat oven to low ...say about 190F (160C. to 140C. fan forced oven)
Dust pudding with a little extra caster sugar and bake for 1 hour & 15 minutes, until custard is just set and golden. Stand for 5 minutes, then serve.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Eggs
Regional Style: Australian