Boozy bread and butter pudding
Always a firm favourite, these puddings are individual, which means everyone gets the crispy bits! The raisin bread gives a lovely flavour.
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Servings
4 puddings
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Serves
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Ingredients
Equipment
- Small ovenproof dishes
- Knife
- Bowl
- Fork or whisk
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Nutritional information
Values shown are approximate.
| kCals | Fat (g) | Saturated fat (g) | Salt (g) | Carbohydrates (g) | Sugar (g) | Fibre |
|---|---|---|---|---|---|---|
| 763 | 46.7 | 27.0 | 0.7 | 74.7 | 45.3 | 2.1 |
Method
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Step 1
Preheat oven to 170°C/325°F/gas 3.
Step 2
Butter 4 small ovenproof dishes, about 300ml/½pt each.
Step 3
Spread the raisin bread slices with butter and cut each slice into 4 pieces. Divide half the bread pieces between the dishes, sprinkle with the raisins and lemon rind and top with the remaining pieces.
Step 4
Beat the eggs with the cream, milk, sugar and brandy. Pour over the bread in each dish and leave to stand for 30mins.
Step 5
Bake for about 35mins, until set and the crust is golden.