Easy bread and butter pudding

I have said this before and I will say it again, Nigella Lawson, is double dose of goodness.  I happened to switch channels to TLC and there she was getting ready for another showstopping dessert.  I always believed that bread and butter, stayed bread and butter, but after watching Nigella effortlessly churn out the dish, I had my serious doubts.  The recipe calls for croissants, but in our part of the world the simple kimbula buns would do or better still, day old bread, works exceptionally well.

Pre-oven stage

 What you will need

2 kimbula buns or half a loaf of stale bread
1/2 cup sugar (make the granules as fine as possible)
2 tbsps water
1/2 heavy cream ( I used 1 small can of condensed milk)
2 tbsps bourbon ( I used brandy)
1/2 cup whole milk (pasterurise milk or hand made milk is also ok)
2 eggs, beaten
1/2 tea spoon vanilla

How you will do it

1. Preheat the oven to 176 degrees celsius ( I put mine to 180, since I wanted the crusts to be slightly brown on top, leaving the rest of the pudding a lovely and creamy off white)

2. Tear the croissants into pieces and put in a small dish. (Do the same with the kimbula buns or stale bread)

3. Caramelize the sugar and water for about 4-5 minutes until the bubbles start and takes on a amber hue

4. Take the pan off the heat and add the cream or condensed milk following up with the brandy and milk. Add the beaten eggs and vanilla. Pour faily quickly over the mixture and let it stand.  Whisk it to the oven and violla after 20 minutes you have your utterly delicious bread and butter pudding.

The above portion will serve 2-3, but believe me my kids swamped it all with hubby getting a small left over portion.

The bread and butter pudding works well with a drizzle of honey or a generous scoop of vanilla ice cream !!