Cheesy Bean Dip

This warm, cheesy Bean Dip has just 6 ingredients and makes the yummiest appetizer! Serve as a dip with tortilla chips, add a dollop inside tacos, or serve it as side dish with your favorite Mexican meal.

Recently I served this bean dip next to a side of the most delicious Mexican rice, and some Chicken Enchiladas.  Everyone raved!!  Don’t miss all our awesome Mexican recipes.

I’m a fan of this warm cheesy bean dip because for many reasons, including that you can take it anywhere (even warm it in your slow cooker), it requires few ingredients that I usually have on hand, and its popular with all ages.

On top of that, you can serve it in many different ways: dip tortilla chips in it, spread it on a Torta, spoon it on tacos, burritos or nachos, or just scoop spoonfuls into your mouth when no one is looking! The melted, bubbly layer of cheese on top is the best, and the bean dip has amazing flavor.

How to Make Bean Dip:

  • Pour pinto beans into a colander or strainer and allow to sit for a few minutes. DON’T RINSE them–our goal is to remove some of the liquid but not all of it.
  • Transfer beans to a large mixing bowl. Use a potato masher or some forks to mash the mixture until relatively smooth–it’s okay if all of the beans aren’t completely mashed. Add the cream cheese and mash some more, until combined. Stir in the sour cream, taco seasoning, salsa, and 1/4 cup shredded Mexican cheese.
  • Pour mixture into a casserole dish (I use an 8×8” pan, but any similar size pan will work) and sprinkle the remaining shredded cheese evenly on top.

Two process photos for mashing bean dip ingredients in a mixing bowl, then adding to a baking dish.

  • Bake in preheated oven for 25 minutes or until cheese is melted and bubbly. Serve as a dip with tortilla chips, inside tacos, on nachos, or as a side dish.

Variations:

  • Cheese: Swap out the cheddar for your favorite kind of cheese.
  • Toppings: Garnish with taco toppings like olives, diced tomatoes, cilantro, jalapeños and guacamole.
  • Meat: Add 1/2 lb cooked and crumbled ground beef or sausage to the bean layer.

Consider trying these popular appetizers:

  • Easy 7-Layer Bean Dip
  • Easy Vegetable Dip
  • Artichoke Dip
  • Homemade Chili Cheese Dip

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

A pan of bean dip with a hand dipping a tortilla chip in it.

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Bean Dip

This warm, cheesy Bean Dip has just 6 ingredients and is the yummiest easy appetizer! Serve as a dip with tortilla chips or even inside tacos, or as a Mexican sid
Course Appetizer, Side Dish, Snack
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 271kcal
Author Lauren Allen

Ingredients

  • 30 ounce can pinto beans (two 15 oz. cans)
  • 4 ounces cream cheese (1/2 block), softened
  • 2/3 cup sour cream
  • 1 packet taco seasoning
  • 1/4 cup salsa your favorite kind
  • 1 cup freshly shredded cheddar or Mexican blend cheese , divided

Instructions

  • Preheat oven to 350 degrees F.
  • Pour pinto beans into a colander or strainer and allow to sit for a few minutes. DON’T RINSE them–our goal is to remove some of the liquid but not all of it. 
  • Transfer beans to a large mixing bowl. Use a potato masher or some forks to mash the mixture until relatively smooth, with some chunks. Add the cream cheese and mash some more, until combined. Stir in the sour cream, taco seasoning, salsa, and 1/4 cup shredded cheese.
  • Pour mixture into an 8 inch or similar size baking dish and sprinkle the remaining shredded cheese evenly on top. Bake in preheated oven for 25 minutes or until cheese is melted and bubbly.
  • Serve as a dip with tortilla chips, inside tacos, or as a Mexican side dish.

Notes

Variations:

  • Cheese: Swap out the cheddar for your favorite kind of cheese.
  • Toppings: Garnish with taco toppings like olives, diced tomatoes, cilantro, jalapeños and guacamole.
  • Meat: Add 1/2 lb cooked and crumbled ground beef or sausage to the bean layer.

Slow Cooker: Prepare the dip the same, and add it to a slow cooker. Sprinkle cheese on top. Cook on low for 2 hours.

Nutrition

Calories: 271kcal | Carbohydrates: 32g | Protein: 15g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 560mg | Potassium: 541mg | Fiber: 10g | Sugar: 2g | Vitamin A: 730IU | Vitamin C: 3mg | Calcium: 176mg | Iron: 2.7mg
Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe January 2017. Updated September 2020.

The post Cheesy Bean Dip appeared first on Tastes Better From Scratch.

Chicken Parmesan

Sharing our best Chicken Parmesan recipe with you today with tender, juicy chicken that’s full of flavor – a dinner everyone will love!

If you love Chicken, try the awesome Chicken Katsu, Honey Butter Baked Chicken, Baked Caprese Chicken and Chicken Shawarma

Chicken Parmesan baked and straight out of the oven on a baking tray

Easy Chicken Parmesan

Chicken Parmesan is the best kind of pub grub and it is incredibly easy to make at home. Juicy chicken, baked with a simple pasta sauce and cheese straight from the oven is really the best kind of meal. My 15 month old loves this meal with a side of spaghetti and can devour this without looking up from her plate. So kid approved and adult approved because when we are sitting on the table, we don’t look up either.

I’m showing you how to make this family dinner recipe easily at home, and how to pack in layers and layers of flavour in it!

Marinate the Chicken

To get the schnitzel right, we first slice each chicken breast in half. And then marinate them with some salt and Italian seasoning. Just 15 minutes helps infuse the breasts with flavour, and keeps them tender. Do this first while you prep everything else.

Breading the Chicken

While the chicken is marinating, get your breading station ready. You’ll need flour, eggs, seasoning, breadcrumbs (I prefer panko for extra crispiness) and parmesan. The chicken is dusted with flour first, then dipped into the egg mixture which is seasoned with garlic powder and finally coated with the parmesan – panko mix. Place the breaded chicken on a wire rack till you are ready to fry.

Frying the Chicken

You only need to fry the breaded chicken for 5 minutes, which is 2.5 minutes on each side. The chicken breast will not cook through completely which is okay because it’ll finish cooking in the oven. You only need to fry it for long enough to get that crispy golden brown crumb.

Fried chicken breasts on a wire rack

Sauce, Cheese and Bake:

You can easily use store bought pasta sauce for this recipe. Or you can try out simple marinara sauce. You are looking for a thick consistency. Anything too watery and it’ll make the crumb extremely soggy while baking. The chicken goes into the oven for 15 minutes which is just enough time for it to cook through and for the cheese to melt. Make sure you have everything laid out because this tastes best when it comes straight out of the oven with that crispy crumb and melted cheese!

Pasta sauce for chicken parmesan

Serving Suggestions:

We love serving Chicken Parmesan with spaghetti tossed in a little olive oil and reserved pasta sauce. But you can also serve it with a side of lightly dressed salad greens, steamed or roasted broccoli, cheesy garlic bread or even mashed potatoes. This has so much flavour that you really don’t need much. Chicken Parmesan is one of the best kind of comfort foods – it looks delicious and tastes absolutely amazing when you serve it on the table!

More Parmesan Recipes:

  • Crispy Parmesan Fried Zucchini
  • Chicken Parmesan Casserole
  • Garlic Parmesan Chicken Tenders
  • Creamy Lemon Parmesan Chicken
  • Baked Parmesan Garlic Chicken
Chicken Parmesan served over spaghetti

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Chicken Parmesan

Our best recipe for chicken parmesan with crispy fried chicken. The kind of meal your entire family will love!
Course Dinner, Main Course
Cuisine American, Italian, Italian American
Keyword baked parmesan chicken, chicken parmesan, parmesan chicken
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 642kcal
Author Richa Gupta

Ingredients

Chicken Marinade

  • 2 Chicken Breasts
  • 3/4 tsp Salt
  • 3/4 tsp Italian Seasoning Mix

For the Breading

  • 1/4 cup All Purpose Flour
  • 2 Eggs
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1 cup Panko Breadcrumbs
  • 1/2 cup grated Parmesan

Other Ingredients

  • 1 1/2 cups Vegetable or Canola Oil for frying
  • 1 cup Pasta Sauce (or Marinara)
  • 1 cup shredded Mozzarella
  • 1/2 cup grated Parmesan
  • 2 tbsp Olive Oil

Instructions

Marinate Chicken

  • Slice each chicken breast in half lengthwise and marinate with salt and italian seasoning mix. Set aside for 15 minutes.
  • Preheat oven to 350F

Breading Chicken

  • Create a breading station by placing flour on a plate. In a deep dish, whisk together egg, salt and garlic powder. Mix panko breadcrumbs and parmesan in another plate.
  • Dust the chicken with flour, then dip it well into the egg mixture, shake off excess egg and then crumb it with breadcrumbs. Place the breaded chicken on a wire rack. Repeat with the remaining chicken.

Frying Chicken

  • Heat oil on medium high heat in a skillet to 350F. Place 2 chicken breasts (if they fit) gently in the oil and fry on each side for 2.5 minutes. Remove and place on a wire rack.

Bake

  • Place the fried chicken on a baking tray. Spread sauce on top of each piece of chicken and then top with a mount of grated mozzarella. Sprinkle parmesan and drizzle with a little olive oil. Bake for 15 minutes in the preheated oven.
  • Serve with your favorite side from the options above!

Nutrition

Calories: 642kcal | Carbohydrates: 22g | Protein: 46g | Fat: 40g | Saturated Fat: 12g | Cholesterol: 198mg | Sodium: 1878mg | Potassium: 733mg | Fiber: 2g | Sugar: 4g | Vitamin A: 823IU | Vitamin C: 6mg | Calcium: 478mg | Iron: 3mg

#QuakerStrong Recipe: Quaker Oats Cream Pie

Known as a supergrain, oats are a natural source of iron, which is essential for building immunity against diseases. To help us meet or fulfill the daily recommended intake of iron in our body, oats can easily be integrated into our meals. Apart from breakfast, oats can be taken as a complement to savory meals, and of course, can make desserts a little less sinful, proving its versatility.

Quaker, the world’s number 1 oatmeal brand, is here to make our quarantine kitchen experiments equally delicious as they are nutritious.  Inspiring everyone to get creative in the kitchen, Quaker partnered with Chefs Miko Aspiras, Nicco Santos, and Allen Buhay to create Quaker Oats #QuakerStrong Recipes, a variety of sweet treats and savory dishes that you can easily mix with oats for a healthy twist. Starting off with the Quaker Oats Cream Pie by Chef Miko Aspiras, the Quaker Oats #QuakerStrong Recipes are here to give everyone tasty and simple ways to make your food better for our body.

It looks so delicious that I wasn’t able to resist and baked some for my family over the week. Ang sarap! Twinkle immediately had one after I put in the cream filling in. While I had it with cups of coffee and as dessert after a savory meal.

I can’t wait to try the other #QuakerStrong recipes!!

Boost your iron intake to help build your immunity by adding oats to your daily diet. Staying healthy can be just as easy as it is delicious with #QuakerStrong Recipes. For more information on Quaker Oats and the full list of #QuakerStrongRecipes, visit www.quakeroats.ph.

OTHER RECIPES YOU MIGHT LOVE…

Quaker Oats Cream Pie
 
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Author:

Ingredients
Cookies
  • 3 cups (240g) Quaker Rolled Oats*
  • 1 and ¼ cups (2.5 sticks; 290g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed dark brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 Tablespoon dark molasses (use honey as substitute)
  • 1 and ½ cups (187g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
Cream filling
  • ¾ cup (1.5 sticks; 175g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream
  • 1 and ½ teaspoons pure vanilla extract
  • salt, to taste

Directions
Cookies
  1. Preheat the oven to 190°C. Line a large baking sheet with parchment paper or silicone
  2. baking mat. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle attachment, cream the butter and
  4. sugars together on medium-high speed until light and creamy, about 1 minute. Beat in
  5. the egg, vanilla, and molasses, scraping down the sides as needed. Set aside.
  6. In a medium bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and oats.
  7. With the mixer running on low, slowly add the dry ingredients to wet ingredients. The
  8. dough will be quite thick and you may have to mix it all by hand after a few seconds in
  9. the mixer. Drop dough with a large cookie scoop, or make sure each ball of dough is 2
  10. Tablespoons. Cookies will spread in the oven, so drop each ball of dough 3 inches apart.
  11. Bake for 10 minutes or until cookies are lightly golden around the edges. Allow cookies
  12. to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool
  13. completely.
Cream Filling
  1. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat butter on
  2. high speed until creamy, about 1 minute. Add the confectioners’ sugar and beat on
  3. medium speed for 1-2 minutes. Pour in heavy cream and vanilla extract. Beat on high for
  4. -3 minutes until fluffy. Taste and add a pinch or two of salt, as needed. If filling is way
  5. too thick, add a couple more teaspoons of heavy cream.
  6. Spread 1.5 Tablespoons of cream filling on the bottom side of half of the cookies; top
  7. with remaining cookies, right side up.

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post #QuakerStrong Recipe: Quaker Oats Cream Pie appeared first on The Peach Kitchen.

3 Signs that Show You’re Ready for the Microsoft MS-900 Exam

Should Your Revision Include Practice Tests?

Introduction

When moving towards the exam day, can there be signs that prove your preparedness? If so, which ones are they? In fact, these aspects may vary from one test to another. And this post shares with you the points to pay attention to when studying for MS-900 exam. If you wish to have a certification known as ExamCollection AZ-304 Microsoft Azure Architect Design VCE Dumps : Fundamentals, then this is the right assessment to take. So, let’s learn more about how you can monitor your readiness level and which materials you should use to gain the best effectiveness.

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3 Signs that Show You Can Sit for MS-900

If you have a day or two before Author: Noe I , perhaps you’re worried about the outcome. However, it is understandable to be anxious about the test but even a quick look at how your performance during revision has been can serve you well in getting less stressed. This is a short checklist to look through:

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  1. You’ve done thorough coverage of the topics

If you drew up a study plan for Author: Jagger J  and followed it strictly, the chances to pass the test raise many times. To identify if you’ve grasped all the concepts, open your study guide or notebook and review the topics one by one without getting into the details. If you can recall enough information on each of them, it is possible that you have mastered them well.

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  1. You can explain exam content to someone else

If you have your way around the themes when explaining them to others, then you’re ready to take your Author: Reyansh K . Try to speak with peers or friends about MS-900 objectives and help them know more about Microsoft 365 services, security, privacy, and compliance features, support, and pricing, among the rest. If you can make someone who has no knowledge of the topics to listen keenly and understand what you’re telling them, it boosts your confidence and suggests that you’re well ready.

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  1. You score high in practice tests

Use practice tests from the start to the end of your revision. In the beginning, it can be a bit tricky to get good results but as you train more, you improve your knowledge. The moment you reach a score that is at least 10% above the required minimum, you can be sure you are Author: Vihaan L . Also, these materials are helpful in letting you get a rough idea about the topics. And as you proceed, you’ll also learn about important exam elements such as a variety of questions, the duration you’ll be awarded as well as how to use it wisely, and proper handling of questions.

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Conclusion

Once you understand you have done all you could, there is no need to worry about your readiness for the Author: Randy M . Signs like a good performance in practice tests and the ability to make someone else understand the tested concepts are great pointers that you are well prepared.

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Focus on achieving a great score by believing in what you already have. All the best on your way to earning the Microsoft 365 Certified: Fundamentals credential!

The post 3 Signs that Show You’re Ready for the Microsoft MS-900 Exam appeared first on The Peach Kitchen.

Carrot kheer recipe, carrot payasam

Carrot kheer or carrot payasam with just 3 main ingredients available at home. Full video, step by step pictures post.

Around 12 year’s back, same day I decided to just start a blog all of a sudden having spoken about it with my friend Sangeeta for few days. Never had any big plans at that time that I would come this far

I was thinking throughout while making whether or not I should add something like a clove or cinnamon for flavour. But glad I did not.

Because it would have overpowered this subtle and natural flavour of ghee roasted badam and carrot combo. And lovely colour that carrot adds to this dessert without anything. So make it simple just like this without any saffron or anything. Check out my other dessert recipes.

Let’s jump to the recipe right away.

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Carrot kheer

Carrot kheer or carrot payasam with just 3 main ingredients available at home. Full video, step by step pictures post.
Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6

Cup measurements

Ingredients

  • 1 & 1/2 cup carrot grated
  • 2 cups milk
  • 1/4 cup + 2 tbsp sugar
  • 1/4 cup water
  • 1 tbsp. ghee
  • 1 cardamom powdered
  • 8 to 10 almonds

Instructions

  • First Wash, peel and grate carrot finely. I used 2 carrots that weighed 180 gms in total.
  • Side by side, in a sauce pan, bring 2 cups milk to boil. Simmer it until it reduces to 1 cup.
  • Soak almonds for 10-20 mins. Slice thinly and set aside.In another pan, heat ghee. Roast the sliced almonds until nice aroma wafts. Drain from ghee and keep aside.
  • In the same ghee, sautee the carrot in medium flame until it turns pale, dry and soft cooked. Takes 3 mins roughly.
  • Add water, sugar and bring to boil. Do not let it boil for long time.
  • Pour in milk and simmer for 4 mins.
  • Add powdered cardamom and roasted almonds. Mix and switch off flame.

Video

https://youtu.be/EHAfUVpSnN0

Notes

  • I used Amul gold
  • Use fine grater for homogenous texture.
  • Make sure carrot gets cooked before adding sugar.
  • Do not cook carrot with sugar for long time.

YouTube Video link : https://youtu.be/EHAfUVpSnN0

Carrot kheer method:

  1. First Wash, peel and grate carrot finely. I used 2 carrots that weighed 180 gms in total.
  2. Side by side, in a sauce pan, bring 2 cups milk to boil. Simmer it until it reduces to 1 cup.
  3. Soak almonds for 10-20 mins. Slice thinly and set aside.
  4. In another pan, heat ghee. Roast the sliced almonds until nice aroma wafts. Drain from ghee and keep aside.
  5. In the same ghee, sautee the carrot in medium flame until it turns pale, dry and soft cooked. Takes 3 mins roughly.
  6. Add water, sugar and bring to boil. Do not let it boil for long time.
  7. Pour in milk and simmer for 4 mins.
  8. Add powdered cardamom and roasted almonds. Mix and switch off flame.

Enjoy warm or cold, as per your choice.

The post Carrot kheer recipe, carrot payasam appeared first on Raks Kitchen.

Bread and Butter Pudding

Bread and Butter Pudding is surely the ultimate transformation of leftover bread!! While wonderful made with pre-sliced bread, it’s company-worthy made with chunks of bread, whether it’s a leftover loaf, dinner rolls or even hot dog buns.

A classic comfort dessert, custardy on the inside, golden and buttery on top. The only question is this: what will you serve it with? Ice cream, cream, custard – or something else?

Bread and Butter Pudding

I remember the first time I had Bread and Butter Pudding. I was really cynical. Stale bread for a dessert?? It sounded ridiculous.

How wrong I was.

If you’ve never tried Bread and Butter Pudding before, be prepared to be amazed. It is very, very good. Try telling me you don’t want to eat this!!

 

And while it’s considered to be a rustic, homestyle dessert that no doubt has origins of a frugal nature, nowadays the humble Bread and Butter Pudding even makes an appearance on the menu of upscale bistros! Though admittedly, they do tend to make it with extra buttery bread like brioche and challah, which gives it a really luxurious edge.

But today, we’re using old school, economical everyday plain white bread.  Though I think you’ll agree there’s nothing economical about how this tastes!!!

Close up of spoon cutting into a piece of Bread and Butter Pudding topped with ice cream

What you need for Bread and Butter Pudding

Bread…butter… and just a few other things – eggs, milk, cream (or more milk), sugar (less than most recipes), plus sultanas or raisins, cinnamon and vanilla for flavour.

Ingredients in Bread and Butter Pudding

Stale bread for Bread and Butter Pudding
This is a stale plain white cob loaf that I had leftover from a recipe that never happened. But ANY plain bread will work just fine – pre sliced or not.

Best bread for bread and butter pudding

I think it’s better to use bread that hasn’t been pre-sliced because then you can cut or tear it into chunks so you get a better custardy texture inside and WAY better crunch on the surface which is a very appealing characteristic of a Bread and Butter Pudding that I deem company-worthy.

However, the recipe includes directions for the best way to layer pre-sliced bread as well.

As for what type of bread, it’s best to use a soft plain or sweet bread:

  • Plain white bread – sliced, not sliced, loaf, block , rolls, hot dog or hamburger buns
  • Raisin bread or other similar flavoured bread that will suit a sweet dessert
  • Buttery breads – like brioche and challah
  • Stale plain cake – I personally am not the type to leave leftover cake lying around until it becomes stale, but if you happen to, then by all means use it. Just be a bit more gentle when tossing in egg mixture

Not recommended / “unusual” results…..

  • Very crusty, chewy artisan bread (like sourdough) – while it will work just fine, it will not be as soft and custardy
  • Seeded and savoury flavoured breads – I’m not here to tell you how you should or should not flavour your bread and butter pudding, but I will say that using Cheese and Bacon Rolls might yield a somewhat odd result…

I’ve used a stale loaf of plain white cob bread that was intended for another recipe that never happened.


How to make Bread and Butter Pudding

Here’s how to make it:

How to make Bread and Butter Pudding

  1. Cut or tear bread into chunks;
  2. Whisk wet ingredients and flavourings together;
  3. Mix through bread gently – especially if using bread that’s not stale because it will disintegrate – then leave to soak for 3 minutes so the bread really absorbs all the flavour;
  4. Transfer to baking dish, then drizzle with butter (because, after all, we are making a Bread and BUTTER Pudding!) which will make the top extra golden;
  5. Bake 25 – 30 minutes until golden but still jiggly underneath when you poke it; and
  6. Optional – brush with more butter to make it glisten and for extra buttery flavour.

Pre-sliced bread – the steps are a bit different because the slices are thinner so it’s better to butter then layer them, then pour over the custard mixture. I’ve included directions in the recipe notes.

It looks pretty unimpressive when you soak the bread in the egg mixture, and you will probably be dubious – I certainly was the first time I made this. But have faith! Because half an hour in the oven will transform THIS….

Bowl of Bread and Butter Pudding mixture, ready to be poured into baking dish

….into THIS!!!

Dusting freshly cooked Bread and Butter Pudding with icing sugar

Bread and Butter Pudding in a bowl with ice cream, ready to be eaten

Golden and crusty on the surface, and beautifully custardy inside, once you start eating, it is impossible to stop!

Close up of spoon with scoop of Bread and Butter Pudding with ice cream, showing how custardy the inside is

Large one for sharing – or individual servings

For ease of preparation, I’ve made this in one big baking dish but you can certainly make individual ramekins if you’d like. That’s how it’s made at upscale bistros, and it plates up really nicely if you put the ramekin on a plate with a little jug of sauce or a dish of ice cream.

If you make one large one, just leave it to rest for a few minutes after taking it out of the oven. It will make it “set” slightly so you can cut neat slices rather than the bread pieces tumbling everywhere.

Also, a nice way to serve it is to cut square pieces and stack them on top of each other to make it look taller, which is how it’s pictured throughout this post.

Pouring custard over Bread and Butter Pudding

Toppings for Bread and Butter Pudding

I intentionally make my Bread and Butter Pudding less sweet than most – I only use 1/2 cup of sugar compared to around 1 1/2 – 2 cups for the same quantity of bread in some versions – because my base assumption is that there WILL be toppings.

There’s plenty of options, and here are just a few ideas:

  • Ice cream – creamy cold and hot/crusty/custardy is just a match made in heaven;
  • Custard – rich and silky, I prefer using the pouring kind but the dolloping kind would be terrific too!
  • Cream or mascarpone
  • Strawberries and cream (YES!)
  • Maple syrup, golden syrup, honey
  • Chocolate sauce, strawberry, salted caramel or other sweet sauces

Fellow Bread and Butter Pudding fans! TELL ME – what is your favourite topping? Let’s round out the list!! – Nagi xx


Watch how to make it

 

Bread and Butter Pudding in a bowl with ice cream, ready to be eaten

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Bread and Butter Pudding

Recipe video above. The classic English dessert, a firm favourite world-wide, this is custardy on the inside, and golden and buttery on the surface! While pre-sliced bread works a treat, it’s company-worthy when made with bread that can be cut or torn into cubes. Crunchier surface, and better custardy texture inside!

This is the Aussie / English version which is far less sweet than typical American Bread Pudding recipes (but still plenty sweet in my opinion!). Toppings are not optional!

Course Sweet
Cuisine Australian, English, Western
Keyword bread and butter pudding, leftover bread recipes, pudding recipes, winter dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 – 8
Calories 426cal
Author Nagi

Ingredients

  • 8 heaped cups white bread, preferably slightly stale, cut into 2.5 cm / 1″ cubes (see Note 1 if for pre-sliced bread)
  • 1 cup sultanas or raisins (or more!)

Egg Mixture:

  • 3 eggs
  • 1 1/2 cups milk (low or full fat, not zero fat)
  • 1 cup heavy / thickened cream (or any other cream or even more full fat milk) (Note 2)
  • 3 tbsp / 40g unsalted butter, melted and cooled
  • 1/2 cup white sugar
  • 1 tsp cinnamon powder
  • 1 tsp vanilla extract

Finishes / Serving

  • 30g / 2 tbsp unsalted butter, melted – for top pre baking
  • 20g / 1 1/2 tbsp unsalted butter, melted – for brushing post baking (optional)
  • Icing sugar / powdered sugar, for dusting
  • Ice cream, cream, custard, chocolate sauce, caramel sauce

Instructions

  • Preheat oven to 180°C/350°F (all oven types)
  • Egg Mixture: Place eggs in a large bowl, whisk briefly. Add remaining Egg Mixture ingredients and whisk.
  • Soak Bread: Add bread and sultanas, briefly mix, then set aside for 3 minutes to allow egg mixture to soak through the bread.
  • Transfer to baking dish: Pour into a baking dish (10 cup / 2.5 litre / 2.5 quart). If you have lots of sultanas on the surface, poke them below the surface (Note 3).
  • Drizzle then bake: Drizzle over melted butter, then bake for 25 – 30 minutes or until golden on top and the inside is set but still slightly wobbly (poke to check).
  • Brush with remaining 1 1/2 tbsp melted butter (optional), then dust with icing sugar.
  • Serve – rest for a few ninutes, then serve immediately, with toppings of choice! My favourites are ice cream, custard and cream.

Notes

1. Bread – Though the classic version is made with plain white bread, you can make this with any bread of choice – like raisin bread, hot cross buns, brioche, anything!

I don’t make this with heavily flavoured or chewy artisan breads – like rye or sourdough – or seeded breads.

Measuring bread – See photo in post for what I mean by heaped cups. Basically stack bread in a cup so it’s heaped – imagine if you pressed down lightly, it would level the cup.

Pre-sliced bread: Also terrific made with PRE SLICED sandwich bread slices! Use 12 slices (thick cut) or 14 slices (normal thickness), cut in half into triangles then layer in the baking dish slightly overlapping (so surface isn’t flat), scatter each layer with sultanas, and pour egg mixture over the whole thing.

Slightly stale bread works a bit better because it doesn’t soak through instantly and turn into mush. If using super fresh bread, just be a bit more gently when tossing into Egg Mixture.

2. Cream – The basic Bread & Butter Pudding recipe is made with only milk. I like using cream to give this a bit of richness, but you don’t have to!

3. Sultanas have a tendency to brown a bit too much in this bake time. So while some on the surface is fine, you don’t want too many. So if lots end up on the surface, poke them in a bit!

4. WHAT I DO DIFFERENTLY (and why): Most classic recipes butter the bread slices before cutting / tearing and soaking. I prefer to add melted butter into the mixture for more even distribution and it’s just easier, and I like to brush the top with butter before and after baking, just for that extra buttery goodness! (Plus it makes it really nice and golden on top).

Also, while delicious made with sliced bread, I think it’s even better made with cut/torn loaf or rolls because you get a WAY better crunchy surface and the texture of the inside is better – more custardy (due to larger bread pieces), fluffier and can be cut with straight sides and stacked on plates so it sits tall and impressively (pictured in post).

5. Leftovers will keep in the fridge for 4 to 5 days. If made using chunks of bread as per recipe, it will even keep the crunchy topping even if reheated in the microwave! 

I haven’t tried freezing but I see no reason why it wouldn’t work given I freeze Cheese and Bacon Breakfast Strata (which is a savoury bread pudding).

6. Nutrition per serving assuming 8 servings, excluding toppings (because I cannot be held accountable for how much custard you pour over your pudding!). If you include a scoop of ice cream, there’s enough for 8 sensible servings. 

Nutrition

Calories: 426cal | Carbohydrates: 50g | Protein: 9g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 106mg | Sodium: 358mg | Potassium: 291mg | Fiber: 2g | Sugar: 17g | Vitamin A: 885IU | Vitamin C: 1mg | Calcium: 205mg | Iron: 2mg

 

Originally published April 2017. Updated with sparkling new photos and video – because I had a disaster recipe filming week this week, needed something low stress to shoot to share today, and because I had a giant loaf of stale bread to use!

Life of Dozer

Yet another benefit of shaved-belly-Dozer……

Shared belly Dozer less water spray

…..less WATER SPRAY! I can’t tell you the number of times I’ve been splattered when I’m not suitable attired. At least I can enjoy 20% less splatter until his fur grows back!!!

Shared belly Dozer less water spray

And from the original publication date:

Mine!

(And for once, he’s right. They were on sale. I stocked up!!!)

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