There’s something incredibly comforting about bread and butter pudding, a classic British favourite. But sometimes when you make it in a big dish, you end up eating too much or having leftovers.
Problem solved – here are my mini bread and butter puddings that are quick, easy and, even better, don’t include cream. They are ideal if you want to watch your portion size… especially if the gym is out of bound at the moment.
You can also be quite creative with these little puddings and use a variety of ingredients to liven them up, from chocolate chunks, to fresh fruit, to nuts, all crammed into environmentally friendly silicone cupcake cases.
Prep time: 10 min
Cooking time: 25 min
- 2 slices bread, buttered, or a large raisin bun or croissant
- 200ml whole milk
- 1 egg
- 1–2 tbsp caster sugar
- ¼ tsp ground cinnamon
- handful of chopped walnuts and chocolate and/or fruit
1. Preheat oven to 180°C. Place 5–6 silicone cupcake cases into a tin or ovenproof container.
2. Tear up the bread into small pieces and place an equal amount into each case.
3. Add the chopped nuts and chocolate and/or fruit.
4. In a jug, pour in the milk and whisk together with the egg, sugar and cinnamon until well blended.
5. Slowly pour the milk mixture into the cases until full, allowing the bread to absorb the milk.
6. Place in a hot oven until they rise, become brown and are firm to the touch, about 20–25 minutes.
7. Serve warm on their own with tea or as a pudding with hot custard.
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