Bread and Butter Pudding is a classic dessert that transforms stale bread into a creamy, custard-like dish, perfect for using up leftover bread. This comforting pudding is layered with buttered bread and raisins, then baked in a rich egg and milk mixture. It’s a delightful treat that can be served warm or at room temperature, often with a drizzle of cream or custard.

Ingredients List

For the Pudding:

• 6 slices of day-old bread (white, brioche, or challah work well)
• 4 tablespoons unsalted butter, softened
• 1/2 cup raisins or sultanas (optional)
• 4 large eggs
• 2 cups milk (whole or 2%)
• 1/2 cup heavy cream
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon (optional)
• A pinch of salt

For Serving:

• Custard or cream
• Powdered sugar (for dusting)

Timing

Preparing Bread and Butter Pudding takes about 15 minutes for prep and 45 minutes for baking, totaling approximately 1 hour.

Step-by-Step Instructions

Step 1: Preheat the Oven

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a baking dish (about 8×8 inches) with butter.

Step 2: Prepare the Bread

1. Butter the Bread: Spread butter on one side of each slice of bread. Cut the slices into triangles or squares.
2. Layer the Bread: Arrange half of the buttered bread in the prepared baking dish, buttered side up. Sprinkle half of the raisins over the bread. Repeat with the remaining bread and raisins.

Step 3: Make the Custard Mixture

1. Whisk Ingredients: In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until well combined.

Step 4: Assemble the Pudding

1. Pour Custard: Pour the custard mixture evenly over the layered bread, ensuring all the bread is soaked. Press down gently to help the bread absorb the liquid.
2. Let It Soak: Allow the pudding to sit for about 10-15 minutes to soak up the custard.

Step 5: Bake the Pudding

1. Bake: Place the baking dish in the preheated oven and bake for 35-45 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out clean.

Step 6: Serve

1. Cool and Garnish: Remove from the oven and let cool slightly. Dust with powdered sugar if desired.
2. Slice and Serve: Serve warm with custard or cream on the side.

Nutritional Information

Here’s a quick glance at the nutritional profile of Bread and Butter Pudding (per serving, assuming 8 servings):

Nutrient	Amount per Serving
Calories	250
Protein	6g
Fat	12g
Carbohydrates	30g
Fiber	1g

Tips for Customization

• Use Different Breads: Experiment with different types of bread like croissants, panettone, or whole grain for varied flavors and textures.
• Add Spices: Enhance the flavor with nutmeg, cardamom, or orange zest.
• Incorporate Fruits: Add sliced bananas, apples, or other dried fruits for additional flavor.

Serving Suggestions

Bread and Butter Pudding pairs well with:

• Warm custard sauce or vanilla ice cream for a decadent treat.
• Fresh berries or a fruit compote for a refreshing contrast.

Common Mistakes to Avoid

1. Not Using Stale Bread: Day-old bread works best as it absorbs the custard without becoming too soggy.
2. Overbaking: Keep an eye on the pudding to avoid overbaking, which can make it dry.
3. Skipping Soaking Time: Allow the pudding to soak for a proper amount of time to ensure a creamy texture.

Storing Tips for the Recipe

Bread and Butter Pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven before serving.

Conclusion

In just about an hour, you can create Bread and Butter Pudding, a classic and comforting dessert that’s perfect for any occasion. This recipe is versatile and can be easily customized to suit your taste!

FAQs

Can I make this pudding ahead of time?

Yes! You can prepare the pudding the night before, cover it, and refrigerate it. Just bake it when you’re ready to serve, adding a few extra minutes to the cooking time if baking straight from the fridge.

Can I freeze the pudding?

Yes! You can freeze the baked pudding. Thaw in the refrigerator overnight and reheat in the oven before serving.

What if I don’t have raisins?

You can omit the raisins or substitute them with other dried fruits like cranberries or chopped apricots.

Can I use a different type of milk?

Yes! You can use almond milk, oat milk, or any milk alternative, but the flavor and texture may vary slightly.