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Fish Bread and Butter Pudding
Courtesy of Flour Advisory Bureau
Servings: 4
Prep Time: 20 Min.
Cook Time: 25 Min.
Marinate: 20 Min.
What you need:
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1/2 lb. white fish fillet, skinned
1/2 lb. smoke fish fillet
1/4 lb. raw prawns
1/2 c. button mushrooms (optional)
6 slices of bread, lightly buttered
3 eggs
1 3/4 c. semi-skimmed milk
3 1/2 oz. cheddar, grated
What to do:
1. Preheat the oven to 400°F.
2. Cut the fish into bite-size pieces. Mix together with the prawns and place evenly in a shallow oven-proof dish.
3. Cut the pieces of bread diagonally and place overlapping on top of the fish, buttered side up. Beat together the eggs, add milk and pour over the bread and butter and fish.
4. Cover with a sheet of plastic wrap and press down to ensure the bread soaks up the egg and milk mixture, leave for 20 min.
5. Remove plastic wrap and sprinkle over the grated cheese.
Place in the oven on a baking tray and leave to cook for 25 min.
6. Serve with broccoli, peas, sweetcorn or crisp green salad.

Cook's tip
There is a big variety of fish that can be used eg coley, pollack and haddock. If using frozen fish, thaw first. Prawns are not essential, and if not using, add more fish.

Note: A light and nutritious, but substantial mid-week dinner, easy to prepare.
Serve with:
Broccoli, peas, sweet corn or a crisp green salad.
Nutritional information:
Calories: 494;   Total Fat: 24g;   Saturated Fat: 13g;   Total Carbs: 25g;   Fiber: 2g;   Sugar: 7g;  
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