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Roly-Poly bread & butter pudding

Method

 

  • Preheat oven to 180°C fan forced (200°C normal).
  • Butter the bread on one side and spread with jam. Then remove the crusts, roll up and cut in half crossways.
  • Lightly butter the base of a gratin (or any ovenproof) dish and spread with a little jam. Then place the halved rolls on top, cut side up.
  • To make the custard, bring the cream, milk and vanilla to the boil.
  • Beat the eggs and caster sugar in a large bowl until pale and thick. Then add the cream mixture, little by little, continually whisking.
  • Put a couple of sheets of folded newspaper in the base of a large baking dish and pour in boiling water to half way. Carefully place the gratin dish on top and pour the custard over the top, through a fine sieve. Then cook in the oven for about 30-40 mins until risen and golden, yet still wobbly in the centre.
  • Sprinkle with icing sugar, before slicing and serving.

Ingredients

  • 1 loaf  sliced white toast bread
  • unsalted butter, softened
  • good quality strawberry (or any other fruit) jam
  • ¾ cup cream
  • ¾ cup full cream milk
  • 1 vanilla bean, split lengthways
  • 3 large eggs
  • 125 gm caster sugar
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm