Bread & Butter Pudding with Custard Sauce

All thanks to Carousel at Royal Scotts on Plaza, their Bread and Butter Pudding left two of my friends in awe. They were gushing about it and kept telling me to try it, which I eventually did 🙂

This recipe goes out especially to Erny and Saudari Lee. I was inspired to do some research and learn how to make it. I did some alteration and I hope that you guys will love it.

Ingredients

Pudding

• 2 tablespoons butter
• 4 eggs, beaten
• 2 1/2 cups milk
• 3/4 cup sugar
• 8 mini butter croissants, cubes
• 1/2 cup raisins
• dash of either ground nutmeg or cinnamon

Custard Sauce

• 2 eggs
• 2 tablespoons sugar
• dash of salt
• 1 cup milk
• 1/2 teaspoon vanilla essence
• 1/4 teaspoon vanillin powder

Directions

Pudding: Toast croissant cubes and butter in a baking dish; set aside. Combine next 3 ingredients and dash either ground nutmeg or cinnamon in a large bowl; beat well. Let stand 5 minutes.

Fold in raisins; spoon into prepared dish. Bake at 175 degrees Celsius for 30 – 35 minutes or until lightly browned and puffed.

Serve warm with Custard Sauce.

Custard Sauce: Combine eggs, sugar, vanillin powder and salt in top of a double boiler, beating well. Gradually stir about 1/2 cup milk into egg mixture; add remaining milk, stirring constantly. Bring water in bottom of double boiler to a boil.

Reduce heat to low; add vanilla essence and cook custard over hot water, stirring occasionally, about 15 minutes or until mixture thickens. Cool slightly.