Switch out the bread for store-bought Swiss or sponge roll in this delicious custardy bread and butter pudding. A scoop of vanilla ice-cream is the perfect finishing touch!
Ingredients
- Butter, for greasing
- 2 x 400g jam sponge or Swiss rolls
- 5 eggs
- 1/4 cup caster sugar
- 2 1/2 cups milk
- 300ml cream
- 1 tsp vanilla extract
- 1 tsp vanilla paste
- 1 tbsp demerara sugar
Method
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Step 1Preheat oven to 180C (conventional). Grease a medium oven-proof dish with butter.
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Step 2Cut each sponge roll into 6 even pieces. Place cut side down in oven-proof dish so they fit snugly together.
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Step 3In a bowl, whisk together eggs, sugar, milk, cream, vanilla and vanilla paste. Pour over sponge roll so that it soaks into the pieces. Sprinkle the demerara sugar evenly over the top. Bake for 25 minutes until golden on top.
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Step 4Serve hot with extra cream or ice-cream.
Recipe Notes
I used two 400g sponge rolls from the supermarket. You could make your own filled with jam or marmalade.
The sponge rolls soak up the custard as it bakes - yum!
You could use chocolate Swiss rolls and add extra dark chocolate.
Recipe and photo by Greer Worsley.
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