Bread and Butter Pudding is a classic and comforting dessert that’s easy to make. It’s a great way to use up stale bread, and the combination of soft, custardy bread with a crispy top layer is simply delicious. Here’s a basic recipe for you to try:
Ingredients:
- 6-8 slices of bread (stale bread works well)
- Butter, softened
- 2/3 cup raisins or sultanas (optional)
- 3 cups milk
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Ground cinnamon (optional)
- Nutmeg (optional)
Instructions:
- Preheat your oven to 350°F (175°C).
- Generously butter each slice of bread and cut them into triangles or squares.
- Arrange half of the bread slices, slightly overlapping, in a buttered baking dish. If you’re using raisins or sultanas, sprinkle half of them over the bread.
- Repeat the layering process with the remaining bread slices and raisins.
- In a mixing bowl, whisk together the eggs, sugar, and vanilla extract until well combined.
- Heat the milk in a saucepan until it’s warm but not boiling. Gradually whisk the warm milk into the egg mixture.
- Pour the egg and milk mixture over the layered bread in the baking dish. Press down the bread slices to make sure they are soaked in the custard mixture.
- Let the bread soak for about 15-20 minutes to allow the custard to be absorbed.
- Sprinkle cinnamon and nutmeg over the top, if desired, for added flavor.
- Place the baking dish in a larger pan and fill the larger pan with hot water until it comes halfway up the sides of the baking dish. This creates a water bath, which helps the pudding cook evenly.
- Bake in the preheated oven for about 45-50 minutes or until the top is golden brown and the custard is set.
- Remove from the oven and let it cool slightly before serving. You can dust the top with powdered sugar or serve it with a dollop of whipped cream or custard.
Enjoy your delicious Bread and Butter Pudding!
