If There Is a Better Bread and Butter Pudding Recipe I Haven't Found It Yet
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.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
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.
Slice apricots into slivers.
Pour warm water over raisins and let them sit for about 20 minutes to plump up.
Butter two 8 by 12 baking dishes with unsalted room temperature butter.
Decrust the standard white bread and save the scraps for breadcrumbs or croutons.
Butter one side of each slice of bread and layer them in the baking dish, starting with a layer of bread, then adding raisins and apricots, and repeating for two layers.
Use a total of 12 pieces of bread, minus the edges.
In a bowl, crack 5 whole eggs and remove any shell fragments.
Add sugar and a little cinnamon to the eggs, mixing well.
Split a vanilla bean, scrape the seeds, and add them to the egg mixture.
Heat whole milk and heavy cream in a pot until just about to simmer, adding the scraped vanilla pod.
Temper the hot dairy mixture into the egg mixture gradually to avoid cooking the eggs.
Pour the custard mixture over the layered bread, ensuring it absorbs the liquid, and let it sit for about 10 minutes, pressing down gently after 5 minutes.
Preheat the oven to 360°F (approximately 182°C) and bake for 30 minutes.
Warm apricot jam in the microwave and brush it over the top of the pudding, then return to the oven for an additional 10 minutes.
Prepare a custard sauce by mixing egg yolks with sugar, then adding milk and cream, and heating until thickened, stirring constantly.
Remove the custard sauce from heat when it can coat the back of a spoon and draw a line through it.
Cool the pudding for about 10 minutes before serving, optionally dusting with icing sugar and using a blow torch for a crunchy top.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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