Bread and Butter Pudding - An English CLASSIC
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.
Butter a Sav mold really well with salted French butter.
Remove the crusts from the Brioche bread and cut it into even slices and then into strips.
Prepare the custard by mixing 1 pint of cream, 4 eggs, and 200 g of sugar together.
Add a vanilla pod and nutmeg to the custard mixture, adjusting the nutmeg to taste.
Push the pieces of bread into the mold, layering them around the sides.
Pour the custard mixture over the bread, ensuring it is well soaked.
Add white raisins into the mold and repeat layering with more bread and custard until filled.
Cook in a bain-marie at 150°C for about 40-45 minutes, ensuring the custard cooks gently.
Allow the pudding to rest in the bain-marie after cooking before turning it out onto a plate.
Sprinkle castor sugar on top and caramelize it slightly with a torch or under a broiler.
Serve with a custard sauce, pouring it generously over the pudding.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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