How to make bread and butter pudding
Recipe Information
Bread and Butter Pudding
Cultural Context
Bread and Butter Pudding has its roots in the UK, dating back to the 18th century when it was created as a way to use stale bread. This comforting dessert reflects the resourcefulness of British households, turning simple ingredients into a warm, custardy treat. Today, it remains a beloved classic, with variations incorporating different fruits and spices, enjoyed in homes and restaurants alike.
heavy cream
🥗Healthier: milk
💰Cheaper: evaporated milk
Milk provides a lighter texture while keeping it creamy.
butter
🥗Healthier: coconut oil
💰Cheaper: margarine
Coconut oil is dairy-free and adds a subtle flavor.
sugar
🥗Healthier: honey
💰Cheaper: brown sugar
Honey is natural and can enhance flavor.
raisins
🥗Healthier: dried cranberries
💰Cheaper: sultanas
Dried cranberries add a tartness and are often more affordable.
Cut the stale sourdough bread into slices and butter it generously with about 50 grams of butter.
Layer the buttered bread slices in a Pyrex dish like a jigsaw puzzle.
Sprinkle sultanas or other dried fruit over the bread layers.
Add a couple of tablespoons of soft brown sugar (or any sugar available) over the fruit.
In a bowl, beat together 3 large eggs and 500 grams of full fat milk to create the custard mixture.
Pour the custard mixture over the layered bread and fruit, ensuring it is well soaked.
Let the mixture sit and soak for at least 30 minutes.
Sprinkle a little more sugar on top (Demerara sugar recommended for crunchiness) and optionally add nutmeg and cinnamon.
Cover the dish and let it sit for at least half an hour before baking.
Bake in the oven at 180 degrees Celsius for 30 to 35 minutes until the custard is set and the top is crusty.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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