Bread and Butter Pudding is a type of British pudding that’s made with buttered bread, raisins, and egg custard. This recipe turns milk, cream, and egg-soaked toast into a custard-like dessert in just 40 minutes. It is important to allow the bread to rest for 30 minutes to absorb the custard.
This dessert is a great way to make use of stale bread. It’s also a very cost-effective and resourceful dish. You can remove the crust or keep it. This method works with other kinds of bread as well.
Ingredients
- 1/4 cup (55 grams) butter, at room temperature
- Ten slices of soft white bread cut diagonally.
- 1/2 cup (55 grams) golden raisins, or sultanas
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cinnamon
- 1 1/2 cups (350 milliliters) milk
- 1/4 cup (50 milliliters) heavy cream
- Two large eggs (free-range)
- Four tablespoons white sugar divided.
- One teaspoon of vanilla extract
How to Make it
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- Gather ingredients.
- Preheat the oven to 355 F/180 C. Grease the 1.5-quart/1.5-liter dish with some of the butter.
- Spread the remaining butter on one side of each triangle of bread.
- Spread butter-side-down triangles of bread over the bottom of the dish. Sprinkle half of the golden raisins over the bread and sprinkle lightly with cinnamon and nutmeg. Continue this layer until the word has been filled. Finish with the raisins.
- Heat the milk and cream in a saucepan, but don’t let it boil. Set aside.
- Beat the eggs in a medium heatproof bowl with three tablespoons of sugar and vanilla extract until they are light and fluffy.
- Pour the warm milk (not hot milk) slowly over the eggs while whisking continuously.
- Pour the liquid evenly and slowly over the bread. Gently press down the bread into the juice. Sprinkle the remaining teaspoon of sugar on top and leave for 30 minutes.
- After 30 minutes, bake the pudding for 40-45 minutes in a hot oven or until it is golden brown on top, the pudding has risen well, and the egg yolks are hard. Enjoy the pudding while it is still hot.