Bread and Butter Pudding Recipe | How did you make this

 

Bread and butter pudding is a classic British dessert that's been enjoyed for generations. It's a comforting and delicious way to use up stale bread, and can be customized with a variety of flavors and toppings. This recipe serves 6-8 people and takes about an hour to prepare and cook.


Ingredients:

6-8 slices of white bread, stale is better


50g butter, softened


100g raisins or sultanas


3 eggs


500ml milk


100g sugar


1 tsp vanilla extract


1/2 tsp cinnamon


1/4 tsp nutmeg


Optional: whipped cream or vanilla ice cream, to serve


Instructions:

Preheat your oven to 180C/350F. Grease a baking dish with butter or cooking spray.


Cut off the crusts from the bread slices, and spread the softened butter on one side of each slice.


Arrange half of the bread slices, buttered side up, in the bottom of the baking dish. Sprinkle half of the raisins or sultanas over the bread.


Repeat with the remaining bread slices and raisins/sultanas, making sure to pack the bread slices tightly together.


In a separate bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and nutmeg.


Pour the egg mixture over the bread and press down gently with a spoon to ensure that all of the bread is soaked.


Let the mixture sit for 10-15 minutes, or until the bread has absorbed most of the liquid.


Bake the pudding in the preheated oven for 40-45 minutes, or until the top is golden brown and the pudding is set.


Remove the pudding from the oven and let it cool for 10-15 minutes before serving.


Serve the pudding warm, with whipped cream or vanilla ice cream if desired.


Variations:

Instead of raisins or sultanas, you can use chopped dried apricots, cranberries, or cherries.


You can also add a layer of sliced bananas or apples between the layers of bread for some extra texture and flavor.


To make a chocolate bread and butter pudding, add 50g of chopped chocolate to the pudding mixture before pouring it over the bread.


For a boozy twist, soak the raisins/sultanas in rum or brandy before adding them to the pudding.


If you want to make individual servings, you can use ramekins instead of a baking dish and adjust the cooking time accordingly (around 25-30 minutes).


You can also experiment with different types of bread, such as brioche or croissants, for a more decadent pudding.


Tips:

Use stale bread for the best texture - fresh bread will turn to mush and won't hold up as well.


Make sure to pack the bread slices tightly together in the baking dish to prevent any gaps.


If the pudding is browning too quickly, you can cover it loosely with foil halfway through the cooking time.


Leftover bread and butter pudding can be reheated in the oven or microwave - just make sure to cover it to prevent it from drying out.


In conclusion, bread and butter pudding is a classic dessert that's easy to make and always a crowd-pleaser. With this recipe, you can customize it to your liking and experiment with different flavors and toppings. It's perfect for using up stale bread and is a comforting treat on a chilly day.

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