Bread and Butter Pudding

Classic Bread and Butter Pudding: A Timeless Dessert for Any Occasion Bread and Butter Pudding is a classic dessert that has stood the test of time, offering comfort and delight with its simple yet rich flavors. This dish, often associated with traditional British cuisine, transforms stale bread into a luscious treat soaked in a creamy custard, studded with raisins, and delicately spiced with cinnamon. Perfect for using up leftover bread, this pudding is an excellent example of how humble ingredients can create something truly special. Here’s how you can make this delicious pudding at home, serving up to 8 people. Ingredients (Serving 8) Bread: 8 slices Raisins: ⅓ cup Cinnamon: 2 teaspoons Milk: 1 ½ cups Heavy whipping cream: ¼ cup Eggs: 2 large Granulated sugar: ¼ cup + extra for topping Butter: 2 tablespoons, softened How to Make Bread and Butter Pudding 1. Prepare the Bread: Begin by cutting the crusts off the slices of bread. Butter one side of each slice and then cut the slices in half diagonally to form triangles. This step ensures that each piece of bread is well-coated with butter, adding to the richness of the pudding. 2. Layer the Bread: Grease a 9×9 baking dish well to prevent sticking. Place a layer of the buttered bread slices, butter side up, in the baking dish. Sprinkle half of the raisins and 1 teaspoon of cinnamon evenly over the layer of bread. Repeat this process to create a second layer with the remaining bread, raisins, and cinnamon. This layering technique ensures that every bite is filled with sweet raisins and warm cinnamon. 3. Make the Custard: In a saucepan, gently warm the milk and heavy whipping cream over medium heat. Be careful not to let it boil, as this can cause the cream to curdle. In a separate bowl, whisk together the eggs and ¼ cup of granulated sugar until well combined. To temper the eggs (preventing them from scrambling), slowly add a small amount of the warmed milk mixture to the egg mixture while whisking continuously. Once tempered, whisk the egg mixture back into the remaining milk mixture in the saucepan, ensuring a smooth and creamy custard. 4. Combine and Soak: Pour the custard mixture evenly over the layered bread in the baking dish, making sure all pieces are soaked. Allow the bread to sit and absorb the custard for about 30 minutes. This soaking period is crucial as it allows the bread to fully absorb the flavors, resulting in a pudding that is moist and tender throughout. 5. Bake the Pudding: Preheat your oven to 350°F (175°C). Once the oven is ready, place the baking dish inside and bake for 30 minutes, or until the pudding is golden brown and set. The top should be slightly crisp while the inside remains soft and custardy. 6. Serve and Enjoy: Once baked, remove the bread and butter pudding from the oven and let it cool slightly before serving. You can sprinkle a bit of extra granulated sugar on top for a touch of sweetness and crunch. Serve the pudding warm and enjoy it as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Tips for Success: Bread Choice: Use slightly stale bread as it absorbs the custard better without becoming too mushy. White bread, brioche, or challah work particularly well. Tempering Eggs: Adding the warm milk slowly to the eggs prevents them from cooking too quickly and scrambling. This step is essential for a smooth custard. Resting Time: Allowing the bread to soak in the custard before baking ensures that every piece is fully infused with the flavors of the custard. Conclusion: Bread and Butter Pudding is a timeless dessert that combines simple ingredients to create a dish that is both comforting and indulgent. Whether you’re serving it at a family gathering or enjoying it as a cozy dessert at home, this pudding is sure to please. Its rich custard, sweet raisins, and warm cinnamon make it a perfect treat for any occasion. Enjoy!

Classic Bread and Butter Pudding: A Timeless Dessert for Any Occasion

Ingredients (Serving 8)

How to Make Bread and Butter Pudding

Leave a Reply Cancel reply