Classic Bread and Butter Pudding
Bread and butter pudding is a traditional British baked dessert made by layering buttered bread slices in a dish, pouring over a sweetened egg custard, and baking until golden and just set. Stale or day-old bread works best because it absorbs the custard without falling apart. The recipe takes about 15 minutes to assemble and 35 to 40 minutes in the oven.
Equipment
- Oven
- Baking dish
- Mixing Bowl
- Whisk
- serrated knife
Ingredients
- 8 slices bread preferably day-old and from a loaf such as brioche or challah
- 4 tbsp butter softened
- ¼ cup raisins or sultanas
- 3 cups whole milk or half milk, half cream for extra richness
- 3 large eggs
- ½ cup sugar granulated
- 1 tsp vanilla extract
- ½ tsp ground nutmeg freshly grated
- ½ tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Butter a baking dish generously to prevent sticking.
- Spread the softened butter on one side of each bread slice and cut them diagonally into triangles.
- Arrange a layer of bread, buttered side up, in the bottom of the dish, sprinkle with a few raisins, and add a light dusting of nutmeg and cinnamon. Repeat layering until all bread is used.
- In a mixing bowl, whisk together the eggs and sugar, then gradually add the milk, continuing to whisk. Stir in the vanilla extract.
- Pour the egg mixture over the bread layers, ensuring it gets soaked into every crevice. Allow the pudding to sit for about 20 minutes, letting the bread absorb the custard mixture.
- Bake the pudding in your preheated oven for 45 minutes, or until the top is golden and the custard is set with a slight jiggle in the center.
Notes
- For added flavor, consider adding a splash of rum or sherry to the custard mix.
- Stale bread works best for soaking up the flavors.
Nutrition
Calories: 363kcalCarbohydrates: 45gProtein: 11gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 128mgSodium: 320mgPotassium: 325mgFiber: 2gSugar: 25gVitamin A: 567IUVitamin C: 0.4mgCalcium: 217mgIron: 2mg
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