Recipe For Lemon Curd Bread And Butter Pudding
Lemon curd and almond bread and butter pudding recipe for lemon curd whisk ingredients in a saucepan to combine then stir continuously over medium high heat until thick and smooth 4 5 minutes.
Recipe for lemon curd bread and butter pudding. Whisk together the cream milk eggs sugar lemon zest and vanilla until well combined. Butter the bread spread thickly with lemon curd and cut in to quaters. Preheat the oven to 180c and butter a 7 x 9 18 x 23cm shallow oven proof dish.
Preheat the oven to 180 c. Immediately strain the lemon curd into the small bowl and stir over the ice water until just cooled. Butter the slices of bread and spread generously with the lemon curd.
Cover with half of the soalked sultanas. Arrange the remaining triangles over top decoratively buttered side up and scatter with the remaining sultanas. Arrange one layer of bread covering the bottom of the dish and add the raisins and brown sugar before adding the next layer.
Pack the sandwiches tightly into a greased baking dish. Cut each slice into 4 triangles. Lemon curd will keep refrigerated for up to a week.
Transfer to a container cover and chill. Butter 4 slices of bread on one side and spread with lemon curd.