Bread and Butter Pudding

Bread and butter pudding is a classic hot custard dessert. Use good-quality bread, such as a traditional loaf for perfect result. Cream may be used in place of milk for a rich pudding, golden raisins may also be used.
This recipe of pudding has been tried and tested, 100 % guaranteed mouthwatering.

1/2 cup sugar
4 tbsp water
Boil the sugar and water until it changes color, then continue boiling without stirring until the caramel achieves the required richness. This is a dark, deliciously rich caramel. Remove the pan from the heat as soon as the required depth or color is achieved and place the pan in a bowl of ice water. This cools the pan immediately 
and prevents the caramel from darkening or burning. Below is the perfect caramel color.


                                       

This is what it should be look like when you place the caramel in your pan. Beware because it's too hot.

                              

                                   

Preparing the sauce:
4 pcs eggs
3 pcs egg yolks
200g white sugar
1/2 lt. fresh milk
1/2 lt. whipping cream
1 tsp vanilla flavor

Mix all the eggs with the sugar until the sugar is dissloved, then add the remaining ingredients in the mixture.
Strain the mixture to get rid of the lumps. Set aside.


1 loaf bread

Cut the loaf bread into cubes, then place it in the pan with caramel, until the pan is full with the sliced loaf bread. Put some raisins on the top. Get the sauce and pour it into the pan with bread until it is full. Allow the pudding to stand for 30 minutes before baking at 325 degrees Fahrenheit for 1 hour, until set and lightly browned. Sprinkle with superfine sugar and serve hot.