Bread and Butter Pudding
Bread and butter pudding is a traditional British dish consisting of slices of stale, buttered bread combined with raisins, custard, and spices such as vanilla, cinnamon, and nutmeg.
The dish is usually served with cream, while modern variations add jams or fruits to the bread along with butter, in order to enhance the flavors even further.
RECIPE INGREDIENTS
250ml full-fat milk
300ml double cream
1 teaspoon vanilla extract
3 whole large eggs, plus 1 egg yolk
3 tablespoons golden caster sugar
8 slices of day-old white crusty bread
50g slightly salted butter, softened plus extra for greasing
75g mix sultanas and currants or other dried fruit
zest 1/2 lemon
2 tablespoons demerara sugar
DIRECTIONS ON HOW TO BAKE BREAD AND BUTTER PUDDING
Heat oven to 180C/160C/gas 4.Heat the milk and cream together in a saucepan under low heat until its warm.
Meanwhile whisk the eggs and yolk with the caster sugar in a bowl. Slowly pour the warm milk mixture, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using. Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm.
Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles.Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping.
Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.Pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge.
Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.
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Ingredients
250ml full-fat milk
300ml double cream
1 teaspoon vanilla extract
3 whole large eggs, plus 1 egg yolk
3 tablespoons golden caster sugar
8 slices of day-old white crusty bread
50g slightly salted butter, softened plus extra
75g mix sultanas and currants
zest 1/2 lemon
2 tablespoons demerara sugar
Instructions
- Heat oven to 180C/160C/gas 4.Heat the milk and cream together in a saucepan under low heat until its warm.
- Meanwhile whisk the eggs and yolk with the caster sugar in a bowl. Slowly pour the warm milk mixture, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using. Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm.
- Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles.Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping.
- Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.Pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge.
- Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.
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Ingredients
250ml full-fat milk
300ml double cream
1 teaspoon vanilla extract
3 whole large eggs, plus 1 egg yolk
3 tablespoons golden caster sugar
8 slices of day-old white crusty bread
50g slightly salted butter, softened plus extra
75g mix sultanas and currants
zest 1/2 lemon
2 tablespoons demerara sugar
Instructions
- Heat oven to 180C/160C/gas 4.Heat the milk and cream together in a saucepan under low heat until its warm.
- Meanwhile whisk the eggs and yolk with the caster sugar in a bowl. Slowly pour the warm milk mixture, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using. Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm.
- Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles.Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping.
- Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.Pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge.
- Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.