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Introduction
Sometimes the most comforting desserts come from the simplest ingredients. Bread and Butter Pudding is one such classic that turns everyday staples into a warm, indulgent treat. With its origins tracing back to 18th-century England, this dish is a clever way to use up stale bread and create something heartwarming. Today’s version keeps the old-fashioned charm while adding a few modern touches for flavor and texture. Whether you're making it for a family gathering or a cozy solo night in, this pudding brings that nostalgic warmth with every bite.
Ingredients:
8 slices of slightly stale white bread (or brioche), crusts removed
50g (1/4 cup) unsalted butter, softened
3 large eggs
400ml (1 2/3 cups) whole milk
100ml (1/2 cup) heavy cream
100g (1/2 cup) granulated sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon (optional)
A handful of raisins or sultanas (optional)
Freshly grated nutmeg (for topping)
Instructions:
Prep the Bread
Lightly butter each slice of bread on one side. Cut into triangles or halves, depending on your dish size.
Layer the Pudding
Grease a medium-sized baking dish with butter. Arrange a layer of bread, buttered side up. Sprinkle with raisins or sultanas if using. Repeat until all the bread is used.
Make the Custard
In a bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, and cinnamon until well combined.
Pour and Soak
Slowly pour the custard over the bread layers, allowing it to soak into the bread. Gently press the bread down with a spatula or spoon. Let it sit for at least 30 minutes (or cover and refrigerate for a few hours).
Bake to Perfection
Preheat your oven to 170°C (340°F). Sprinkle the top with a bit of nutmeg and bake for 35–45 minutes, or until golden brown and slightly puffed. The custard should be set but still slightly wobbly in the center.
Cool Slightly
Let the pudding cool for 10 minutes before serving so the custard sets further.
Serving and Storage Tips:
Serve warm with a drizzle of cream, custard, or even a scoop of vanilla ice cream.
Storage: Cover leftovers and refrigerate for up to 3 days. Reheat in the oven or microwave until warmed through.
Freezing: You can freeze it (after baking and cooling) for up to one month. Thaw overnight in the fridge and reheat gently.
Variations:
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