Bread and Butter Pudding Recipe

bread butter pudding recipeThis recipe is adapted from one by Stuart Gillies that appeared in the Observer a while back. I was somewhat sceptical at first as there is no butter in this recipe (so it should really called just bread pudding, I guess) but go with it because the results are stunning – soft, custardy and oh-so-comforting. What better for a Sunday evening in winter?

What’s more, it’s super easy to make – I just freeze down the ends of bread that I’d normally chuck out until there are enough – or if you can’t wait that long, any bread that’s a day or two old will work!

Ingredients (for 6)

Small chunks of bread, enough to loosely fill a medium sized oven dish
3 whole eggs, plus 2 egg yolks
300ml semi-skimmed or whole milk
300ml cream (double is best, but single works too)
80g caster sugar
Pinch of cinammon
Handful of sultanas (or raisins, or combination)
Vanilla seeds scraped from half a pod (optional)
Brown sugar, to top

Step 1

Whisk the milk, cream, eggs, egg yolks, sugar and vanilla seeds (if using) together.

Step 2

Place the bread in the ovenproof dish, and spinkle over the sultanas and the cinammon. Spoon over a few ladels full of the cream mixture and leave to soak for 30 minutes.

Step 3

Pour over the rest of the cream mixture. Bake at 150 degrees C for 30 minutes, until set. Sprinkle brown sugar and a little more cinammon on top, then put back in the oven for another 5 minutes or so until the sugar browns.

Serve immediately.

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