Bread and Butter Pudding
User Reviews
4.6
Bread and Butter Pudding
Description
This recipe calls for thin slices of white bread spread with softened butter, trimmed of crusts, and arranged in a baking dish with raisins scattered between. A custard made from whole milk, eggs, sugar, and cinnamon is poured over to soak the bread thoroughly before baking at 350°F (180°C) until risen and lightly jiggles, signaling doneness.
The resulting pudding offers a creamy, tender center with hints of cinnamon and bursts of raisins, contrasted by a subtly crisped surface from the buttered bread. It evokes a home-style dessert typical in many households taking advantage of leftover bread.
Serving immediately with freshly whipped cream emphasizes the warm, soft textures. The pudding keeps refrigerated for a couple of days but is best fresh.
Using day-old bread improves custard absorption, and layering buttered triangles helps develop richer flavor and texture contrasts. Optional flavor enhancements include sprinkling nutmeg or lemon zest. Alternate toppings like ice cream or caramel sauce can add variety.
Ingredients
- 2 cups fl oz/ (480 ml) milk whole
- ¼ cup (2 oz/60 g) butter , softened
- 3 large egg at room temperature
- 6 thin slices white bread
- ⅓ cup (2 ½ oz/71 g) granulated sugar
- ¼ teaspoon ground cinnamon
- ¼ cup (1 ¼ oz/45 g) raisins
Notes
- Use day-old bread for optimal custard absorption and texture.
- Butter each slice before layering to enhance flavor and create a richer pudding.
- Allow the bread and custard mix to soak for at least 30 minutes before baking for best results.
- Serve warm topped with freshly whipped cream, ice cream, or caramel sauce for an indulgent finish.
- Store leftovers covered in the refrigerator and consume within 2 days.
- Extra bread slices can be repurposed as breadcrumbs or croutons.
- Whole milk provides creamy texture without heaviness compared to cream.
User Reviews
Overall Rating
4.6
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