Bread and Butter Pudding with Vanilla Sauce

Family get-togethers are so much fun! Especially if a menu is given... Less headache ! So one of the request was for bread and butter pudding from my heavily pregnant cousin .. Ive had this recipe forever from when i worked at the pastry kitchen in one of the hotels back then. The recipe is yields a 6X6 casserole dish.

2 croissants
2 white bread
2 wholemeal bread
(You can use all white bread or whatever leftovers you have if, but I like the combination and texture of all three)

100g melted butter (I like salted)
1/2 cup raisins

4 eggs
1 cup milk
1 cup cream
3/4 cup sugar
1 tsp ground cinnamon
1 tsp vanilla extract

Cut the bread into bite size pieces and drizzle 3/4 of the melted butter over the bread so that each bite of the pudding is nice and buttery, make sure to leave some for the topping. Sprinkle raisin over. I use both golden and normal.

Mix the rest of the ingredients in a jug and whisk until well mixed. Pour over the bread and press down with a spoon gently to make sure every bread is soaked through. Drizzle the melted butter over. I like sprinkling more raisins and a wee bit more cinnamon on top.

Bake for 30-35 minutes on 180 degrees until the pudding is set and not wobbly .

Vanilla Sauce 1 (Proper Sauce Recipe)

1/2 cup brown sugar
1 1/4 cups milk
1 egg
1 tablespoon flour
2 tablespoon butter
A pinch of salt
A dash of cinnamon
2 cm vanilla pod
1 tsp vanilla extract

Mix all the ingredients in a saucepan and heat over really low heat. Use a small whisk and continual stirring until mixture is thicken and coats the back of a spoon. Serve with the pudding

Vanilla Sauce 2 (A cheat's version)

300ml milk

2 tablespoon Bird's Custard Powder

1-2 tablespoon sugar (depending on the sweetness you desire)

1 teaspoon vanilla essence 

1/2 vanilla pod 

A tiny pinch of salt

Ok there are times when I am too lazy to make vanilla sauce from scratch so what I do is mix 1 tablespoon of sugar, custard powder and a tiny amount of milk to mix it into a smooth paste. Add into milk and simmer while stirring constantly.

Add your essence and scrape off half a pod of vanilla and mix well. Add 1 more tablespoon of sugar if your sauce is not sweet enough or add more milk of the sauce is too thick. Remember the sauce will thicken when cool.