Bread and Butter Pudding is one of the easiest puddings to make, take a look at this Bread ad Butter pudding recipe and you'll see why. One of the best things about a bread and butter pudding is it is a great way to use up left over white bread, making it also a cheap pudding.
You can ring the changes in this recipe by using brown bread, brioche or even stale croissants. The method is the same whichever bread you use. If you want to be really decadent, then smear the buttered bread with a little marmalade or jam as well.
You can ring the changes in this recipe by using brown bread, brioche or even stale croissants. The method is the same whichever bread you use. If you want to be really decadent, then smear the buttered bread with a little marmalade or jam as well.
Prep Time: 0 hour, 20 minutes
Cook Time: 0 hour, 45 minutes
Ingredients:
- 2 oz/ 50g soft butter
- 10 slices white bread, cut diagonally across
- or
- Any of the other breads mentioned above
- 2 oz / 50g golden raisins/sultanas
- ¼ tsp grated nutmeg
- ¼ tsp cinnamon
- 12 fl oz/ 350 ml milk
- 2 fl oz/ 50 ml heavy/double cream
- 2 large free-range eggs
- 1 oz/ 25g sugar
- 1 tsp vanilla extract
Preparation:
Serves 4
Heat the oven 355°F/180°C/Gas 4.
Heat the oven 355°F/180°C/Gas 4.
- Grease a 2 pint/1 liter pie dish with a little of the butter. Spread each of the bread triangles with butter.
- Cover the base of the pie dish with overlapping triangles of bread, butter side up. Sprinkle half the golden raisins/sultanas evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with the raisins on top.
- In a saucepan gently heat the milk and cream - DO NOT BOIL.
- In a large baking bowl beat the eggs with 3/4 sugar and the vanilla extract until light and airy and pale in color. Pour the warm milk over the eggs and continue beating until all the milk is added.
- Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the surface with your hand to push the bread into the liquid. Sprinkle the remaining sugar over the surface then leave to one side for 30 mins.
- Bake the pudding in the hot oven for 40 - 45 mins, until the surface is golden brown and the pudding well risen and the egg is set. Serve hot.
