Julie Goodwin's Bread and Butter Pudding recipe | Women's Weekly Food
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 bread rolls into slices a couple of centimeters thick.
Butter the bread slices generously.
Crack 4 eggs into a mixing bowl.
Add 1 cup of cream and 1 cup of milk to the eggs.
Stir in 3/4 cup of castor sugar.
Add roughly 1 teaspoon of vanilla extract to the mixture.
Pour about half of the custard mixture over the buttered bread slices and allow it to settle in.
Nestle sultanas or raisins among the bread slices.
Pour the remaining custard mixture over the top of the bread.
Let the mixture sit for at least 10 minutes to absorb the custard.
Preheat the oven to 180°C (350°F) and bake for 30-35 minutes.
Prepare cinnamon sugar by mixing 1 teaspoon of cinnamon with 1/4 cup of sugar.
After baking, sprinkle the cinnamon sugar on top while it's hot.
Let it cool slightly before serving, optionally with cream or ice cream.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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