The Ultimate Bread and Butter Pudding Recipe | StickyToffee Bread & 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.
Put medjool dates into a saucepan.
Add a teaspoon of bicarbonate of soda and enough water to cover the dates.
Bring the mixture to a boil.
Cook the dates until they turn a deep rich brown color and break down into a thick paste, adding more water if necessary.
Set the date paste aside to cool.
In a bowl, whisk together 3 eggs, 3 egg yolks, 75 grams of sugar, and 1 tablespoon of vanilla extract.
Add 500 ml of double cream to the egg mixture and whisk until smooth.
Prepare a 2-pound loaf tin with silicone paper.
Cut the croissants into pieces and layer them in the loaf tin, alternating with thick layers of the date paste.
Top with more croissant pieces, finishing with the ends of the croissants on top.
Strain the custard mixture to keep it smooth and pour it over the croissants, ensuring they soak up the custard.
Let the mixture soak for about 20-30 minutes.
Sprinkle light brown sugar or Demerara sugar on top.
Bake in the oven at 180 degrees Celsius for about 30-35 minutes until the custard is set and the pudding is slightly risen and firm.
While the pudding is baking, prepare the sauce by finely chopping 100 grams of stone medjool dates.
In a pan, add 100 grams each of butter, light brown sugar, and golden syrup, and heat until smooth.
Add 100 ml of double cream to the pan and bring the sauce back to a boil while whisking constantly.
Add a teaspoon of vanilla extract and the finely chopped dates, bringing everything back to a boil one last time before removing from heat.
Remove the pudding from the oven and let it cool on a wire rack.
Carefully remove the pudding from the tin and the silicone paper while it is still warm.
Transfer to a serving plate and slice a piece to serve with the toffee sauce.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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