Bread and Butter PuddingCyd Converse
Bread and Butter pudding is a traditional British dessert, perfect for chilly winter's evenings! Find out how to make this comforting sweet treat, great served with ice cream or just as it is...
A traditional favourite of British school children (and their parents) is the delightfully rich Bread and Butter Pudding.
Now, it may not sound like much and uses only basic ingredients, but the Bread and Butter Pudding is truly special! A perfect balance of bread, softened by a delicious and creamy egg custard interspersed with dried fruit and delicately spiced, it's truly a dessert to die for!
What type of bread should I use?
Traditionally, Bread and Butter pudding was designed to use up slightly stale, leftover white bread - indeed, it's much nicer made with bread that's at least a day old, rather than fresh.
And while most recipes are true to the original and call for white bread, the truth is that you can use just about any bread you like and still achieve great results. Brown bread works just as well as white, whereas seeded bread adds an interesting texture to this classic dish.
And if you don't have any bread to hand, you still have options! Croissants make a deliciously decadent alternative, as does brioche. You can even try Italian Panettone, or even fruited hot cross buns (in which case you may not need to add any extra dried fruit).
What type of fruit should I use?
Whilst this recipe (and most traditional recipes) call for sultanas or golden raisins, you can use regular raisins or even currants instead. You may even want to add a little candied peel to the mix - it brings a whole new dimension of flavor to the dish!
Can I use margarine or a butter substitute?
The richness of flavor in a Bread and Butter pudding is largely down to the butter, so we wouldn't recommend substituting it for anything else.
If you're looking for a way to cut down on the calories, you might want to use half and half in place of the heavy cream.
But sometimes, the calories are worth it... and that's definitely the case with this comforting family dessert.
Love traditional British desserts?
Then try this tradiitonal recipe for Spotted Dick, this comforting Treacle Sponge or a delciious Sticky Toffee Pudding.
Or why not try Semolina Pudding or Rice Pudding - two milky and satisfying desserts that are great for breakfast too!
Bread and Butter Pudding
- 2 ounces Butter, at room temperature
- 10 slices Bread, white or brown
- 1/2 cup Golden Raisins
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Cinnamon
- 1 1/2 cups Milk
- 1/4 cup Heavy Cream
- 2 large Eggs
- 4 tablespoons Granulated Sugar
- 1 teaspoon Clear Vanilla Extract
- Heat your oven to 355 F/180 C.
- Grease a 1 liter dish with butter.
- Spread the slices of bread with butter on one side, then cut diagonally into triangles.
- Cover the bottom of the dish with overlapping triangles of bread, butter side up.
- Sprinkle half the dried fruit over the slices, add a little cinnamon and nutmeg, then layer in the rest of the bread.
- Top with the remaining dried fruit and spices.
- Heat the milk and cream in a saucepan until thoroughly warmed through, but not boiling. Remove from the heat.
- Beat the eggs, 3 tablespoons sugar and vanilla together in a bowl until light in color and airy. Gradually add the warm milk to the eggs, whisking constantly.
- Pour the milk and egg mixture evenly over the bread, pushing the bread gently down into the liquid, and sprinkle the remaining one tablespoon sugar over the top.
- Set the dish aside for 30 minutes.
- Place the pudding into the oven and bake for 40 to 45 minutes, until the surface is risen and golden brown, and the eggs are set.
- Cyd Converse
- The Spruce Eats
- Desserts, British, Bread
- Related Recipes:
- Dessert Recipes, British Recipes, Bread Recipes
- Recipe Yields:
- 6 servings
- Prep Time:
- Cook Time:
- Total Time:
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Author: Cyd Converse
Source: The Spruce Eats
Recipe Yields: 6 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Amount Per Serving