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Bread and Butter Pudding is a nostalgic dessert that brings warmth and comfort to any table. Imagine layers of buttered bread soaked in a rich custard mixture, baked until golden brown, and served warm. This recipe is a fantastic way to use up stale bread and transform it into a delightful treat. Perfect for cozy evenings or family gatherings, this pudding is sure to become a favorite. Let's dive into the details and get baking!
The name of the recipe: Bread and Butter Pudding Recipe
Ingredients:
- 8 slices preferably stale bread
- 50 g softened butter
- 300 ml milk
- 200 ml heavy cream
- 3 beaten eggs
- 100 g sugar
- 1 tsp vanilla extract
- 50 g optional raisins
Instructions:
- Preheat your oven to 180°C (350°F).
- Butter the bread slices on both sides and cut them into triangles.
- Arrange a layer of bread triangles in a buttered baking dish, sprinkle with some raisins if using, and repeat the layers until all the bread is used.
- In a mixing bowl, whisk together the eggs, sugar, milk, cream, and vanilla extract.
- Pour the custard mixture over the bread layers, ensuring all the bread is soaked.
- Let it sit for 10 minutes to allow the bread to absorb the custard.
- Bake in the preheated oven for 45 minutes or until the top is golden brown and the custard is set.
- Serve warm, optionally with a scoop of vanilla ice cream or a drizzle of cream.
What You Will Need
Read more: Bread Pudding Casserole Recipe
What you will need to make bread and butter pudding
- Bread: Provides the base, soaking up the custard mixture, creating a soft, comforting texture with a slightly crispy top.
- Butter: Adds richness and flavor, helping to create a golden, crispy top layer.
- Milk and cream: These combine to form the custard, giving the pudding a creamy, smooth texture.
- Eggs: Essential for setting the custard, giving the pudding structure and a rich, creamy consistency.
- Sugar: Sweetens the custard, balancing the flavors and adding a slight caramelization to the top.
- Vanilla extract: Enhances the overall flavor, adding a warm, aromatic note to the pudding.
- Raisins: Optional but add a burst of sweetness and texture, complementing the creamy custard and buttery bread.
Tools and Instruments Needed
What tools/instruments will be needed to make bread and butter pudding
- Baking dish: Holds the bread and custard mixture, ensuring even cooking and a golden brown top.
- Whisk: Blends eggs, sugar, milk, cream, and vanilla extract smoothly for a consistent custard.
- Butter knife: Spreads butter evenly on both sides of the bread slices.
- Measuring jug: Accurately measures milk and cream for the custard mixture.
- Oven: Bakes the pudding to perfection, setting the custard and browning the top.
Bread and Butter Pudding
A classic dessert made with bread, butter, and a rich custard.
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Ingredients:
Main Ingredients
- 8 slices Bread preferably stale
- 50 g Butter softened
- 300 ml Milk
- 200 ml Heavy cream
- 3 Eggs beaten
- 100 g Sugar
- 1 tsp Vanilla extract
- 50 g Raisins optional
Instructions:
- Preheat your oven to 180°C (350°F).
- Butter the bread slices on both sides and cut them into triangles.
- Arrange a layer of bread triangles in a buttered baking dish, sprinkle with some raisins if using, and repeat the layers until all the bread is used.
- In a mixing bowl, whisk together the eggs, sugar, milk, cream, and vanilla extract.
- Pour the custard mixture over the bread layers, ensuring all the bread is soaked.
- Let it sit for 10 minutes to allow the bread to absorb the custard.
- Bake in the preheated oven for 45 minutes or until the top is golden brown and the custard is set.
- Serve warm, optionally with a scoop of vanilla ice cream or a drizzle of cream.
Notes:
For a twist, try adding a bit of cinnamon or nutmeg to the custard mixture.
Read more: Dessert Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 9gCholesterol: 120mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 150mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the pudding up to the point of baking.
- Cover the dish tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the pudding but do not bake.
- Wrap the dish tightly with plastic wrap, then cover with foil.
- Freeze for up to 2 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
Using stale bread instead of fresh makes the pudding absorb the custard better, giving it a richer texture.
Frequently Asked Questions
FAQ:
Can I use fresh bread instead of stale bread?
Yes, but stale bread absorbs the custard better, giving a richer texture.
Can I substitute the heavy cream with something else?
Yes, you can use half-and-half or even whole milk, though it may be less creamy.
How do I prevent the pudding from becoming too soggy?
Ensure the bread is well-toasted and let the custard soak in for 10 minutes before baking.
Can I add other ingredients like chocolate or nuts?
Absolutely! Feel free to customize with chocolate chips, nuts, or even fruit.
How long can I store leftovers?
Store in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
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