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...
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.