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.
Soak 50 g of raisins and 50 g of sultanas in 60 ml of rum for a few hours to plump them up.
Use about 400 g of bread, preferably a bit stale, and slice it into pieces.
Grease a 20 by 30 cm baking dish with butter.
Cut the bread into triangles and arrange it in the baking dish without buttering the other side.
In a mixing bowl, whisk together 100 g of sugar and 3 large eggs until the sugar dissolves.
Add 250 ml of whipping cream, 350 ml of whole milk, 1 teaspoon of vanilla extract, 1 teaspoon of cinnamon, and 1 teaspoon of nutmeg to the egg mixture and mix well.
Pour the mixture over the bread, ensuring the bread is soaked but not too many raisins are on top to avoid burning.
Cover the dish and let it marinate for about 30 minutes while preheating the oven to 180°C.
Sprinkle cane sugar on top of the pudding before baking.
Bake in the preheated oven until golden and set in the center.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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