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Bread and Butter Pudding
4.2 (578 reviews)
This traditional British bread and butter pudding recipe is comforting and economical, as well as a good use of leftover bread.
Total Time95
Servings6
604
Caloriesper servingNutrition Information
604
Calories
41 g
Fat
50 g
Carbs
11 g
Protein
2 g
Fiber
24 g
Sugar
Ingredients
- 1/4 cup (55 grams) room temperature unsalted butter, more as needed
- 10 slices soft white bread, cut diagonally
- 1/2 cup (100 grams) golden raisins, or sultanas
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups (350 milliliters) milk
- 1/4 cup (50 milliliters) heavy cream
- 2 large eggs, preferably free-range
- 4 tablespoons granulated sugar, divided
- 1 teaspoon pure vanilla extract
Instructions
- 1Gather the ingredients.
- 2Position a rack in the center of the oven and heat to 355 F/180 C. Grease a 1.5-quart/1.5-liter dish with a little unsalted butter.
- 3Spread one side of each of the 10 slices soft white bread, cut diagonally with the remaining 1/4 cup (55 grams) unsalted butter.
- 4Cover the base of the dish with overlapping triangles of bread, butter-side up. Sprinkle half of the 1/2 cup (100 grams) golden raisins evenly over the bread, then evenly sprinkle with half of the 1/4 teaspoon freshly grated nutmeg, and half of the 1/4 teaspoon ground cinnamon. Repeat this layer one more time or until the dish is filled, finishing with the raisins on top.
- 5In a small saucepan, gently heat 1 1/2 cups (350 milliliters) milk, and 1/4 cup (50 milliliters) heavy cream, but do not boil . Set aside.
- 6In a medium heatproof bowl, beat 2 large eggs with 3 tablespoons granulated sugar, and 1 teaspoon pure vanilla extract until light, airy, and pale in color.
- 7Slowly pour the warm (not hot) milk over the eggs, whisking continuously, until all the milk is added.
- 8Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the bread down into the liquid. Sprinkle the remaining 1 tablespoon granulated sugar over the surface and set aside for 30 minutes.
- 9Bake the pudding until the surface is golden brown, the pudding is well-risen, and the eggs are set, 40 to 45 minutes. Serve hot and enjoy.