This is a great dessert to make with left over bread and mincemeat for the festive season or New Year.
A bread and butter pudding is a traditional English dessert made from buttered bread, dried fruit and a vanilla custard then baked in the oven.
My festive version is a twist on the traditional to use up mincemeat I had left after making my mince pies this year. I have added a glug of amaretto and some flaked almonds for crunch.
It's can be served with fresh cream or even some delicious brandy sauce for a perfect Christmas dessert.
Start by taking the slices of bread and cut off all the crusts.
Butter each piece of bread on one side with the soft butter then spread a thin layer of mincemeat on the top.
Layer the pieces of bread on the base of the 23cm/ 9" round pie dish until covered.
In a measuring jug put the milk, cream, eggs, sugar and amaretto liqueur then mix together with a fork.
Pour this mixture over the bread making sure it's all soaked in the egg mix.
Grate some nutmeg all over the top then finish with a sprinkle of flaked almonds.
Set aside for 30 minutes for the bread to absorb the egg mix.
Preheat the oven to 180 degrees centigrade (160 fan) Gas mark 4.
Take a roasting tin larger than the pie dish and place the pie dish inside. Place the tins in the oven then pour boiling water into the roasting tin halfway up the side of the pie dish.
Bake for 30 minutes until the top pieces of bread have started to colour and the egg mix has set.
Take out of the oven and the roasting tin and leave to cool for about 5 minutes, then serve with cream.
Mincemeat Bread & Butter Pudding
Sarah's servings: 8
Sarah's skill: Easy
Baking time: 30 minutes
Ingredients.
12 Slices of White bread
75g Soft Unsalted Butter
8 Tbsp Mincemeat
200ml Milk
300ml Double Cream
3 Large Eggs
40g Caster Sugar
3 Tbsp Amaretto Liqueur
3Tbsp Flaked Almonds
Grated Nutmeg
Method:
Take the slices of bread and cut off all the crusts.
Butter each piece of bread on one side with the soft butter then spread a thin layer of mincemeat on the top.
Layer the pieces of bread on the base of the 23cm/ 9" round pie dish until covered.
In a measuring jug put the milk, cream, eggs, sugar and amaretto liqueur then mix together with a fork.
Pour this mixture over the bread making sure it's all soaked in the egg mix.
Grate some nutmeg all over the top then finish with a sprinkle of flaked almonds.
Set aside for 30 minutes for the bread to absorb the egg mix.
Preheat the oven to 180 degrees centigrade (160 fan) Gas mark 4.
Take a roasting tin larger than the pie dish and place the pie dish inside.
Place the tins in the oven then pour boiling water into the roasting tin halfway up the side of the pie dish.
Bake for 30 minutes until the top pieces of bread have started to colour and the egg mix has set.
Take out of the oven and the roasting tin and leave to cool for about 5 minutes.
Serve with cream.
Sarah's extra slice........
You could add different nuts if you like.
Instead of amaretto you could use rum or brandy or leave out all together if you prefer.