Christmas Bread & Butter Pudding
(Recipe makes 1 large baking tray of Bread & Butter pudding)
Total Weight: 3.340
Group 2
Ingredient
KG
0.350
Milk
0.250
Bakels Vanilla Essence
0.005
Whole Eggs
0.150
Egg Yolk
0.050
Bakels Pettina Castor Sugar
0.200
Total Weight: 1.005
Total Weight: 0.300
- Place all ingredients from Group I into a mixing bowl.
- Mixing time depends on type of mixer used.
- Dough temperature 28ËšC - 30ËšC.
- First proof 10 minutes. Mould as required.
- Final proof ±50 minutes.
- Bake at ±240˚C with steam at start of baking.
- Allow the bread to cool and then cut into 1.5cm thick slices.
- Mix all ingredients from Group II to create the pudding mixture.
- Prepare a large baking tray with silicon paper to avoid sticking.
- Line the tray with raisins followed by the Butter Bread slices.
- Pour the pudding mixture over the bread and then layer with already prepared Kramess custard (Group III).
- Repeat the layers again (raisins, bread slices, pudding mixture and custard).
- Brush with egg.
- Bake at 200ËšC for 30 - 35 minutes.
- Glaze with melted Mastermarg Yellow to add shine.
