Bread And Butter Pudding

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Ever since I was a small child I have always loved bread and butter pudding. I can clearly remember making it with my Nan, stood on a stool in her kitchen, buttering the bread then cutting it into triangles and pouring over the egg, milk, and cream mixture.

The thing about bread and butter pudding is that if you can butter bread and beat eggs you can make it! No fancy culinary skills required at all and making bread and butter pudding an easy dish for children to start to learn to cook.

This is an old-fashioned English bread and butter pudding that goes easy on the wallet where day-old bread works best.

What’s the difference between bread pudding and bread and butter pudding?

Bread and butter pudding refers to the dessert which is made with stale bread, usually with sultanas or raisins and then has a liquid mixture of milk/cream/eggs/sugar poured over it and baked in an ovenproof bowl whereas bread pudding is a dense dessert, and more similar to a moist cake which can be picked up by hand. 

What Is The Best Bread To Make Bread And Butter Pudding With?

Bread and butter pudding is best made with bread that is a day old and has gone slightly dry. By using bread that has gone slightly dry it helps the bread soak up the liquid ingredients better adding to the flavour and texture.

What Ingredients Do You Need To Make Bread And Butter Pudding?

To make bread and butter pudding you will need:

  • 25g butter, plus extra for greasing
  • 8 slices white bread
  • 50g sultanas
  • 350ml whole milk
  • 50ml double cream
  • 2 eggs
  • 25g granulated sugar
  • 1/2 teaspoon grated nutmeg

How Do You Make Bread And Butter Pudding?

To make the pudding you:

  • Lightly grease a 1-litre pie dish with butter.
  • Butter each slice of bread and cut into triangles. It is up to you if you leave the crusts on or not.
  • Arrange a layer of bread, buttered-side up, in the bottom of the dish, and then sprinkle a layer of sultanas.
  • Keep a dessertspoon of the sugar to one side then sprinkle a little of the remaining sugar over the top of the layer of bread.
  • Repeat this process with the remaining bread, sultanas and sugar until all have been used up. Don’t put sultanas on the top layer as they will burn easily.
  • Beat the eggs together in a separate bowl and add the milk and cream.
  • Pour this mixture over the bread and sprinkle with a little nutmeg and then the sugar that you put to one side.
  • Leave to stand for 30 minutes at room temperature
  • Preheat the oven to 180C/Gas 4.
  • Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden brown.

Is Bread And Butter Pudding Served Hot Or Cold?

Bread and butter pudding is usually served hot although it can be eaten at room temperature. Sadly, it doesn’t really compare to the rich, creamy flavour of hot bread and butter pudding.

What Can You Serve With Bread And Butter Pudding?

You can serve the pudding with:

  • Hot or cold custard
  • Double cream
  • Vanilla ice cream

How Long Can You Keep Bread And Butter Pudding For?

The pudding will keep covered in the fridge for up to 2 days.

How Do You Reheat Bread And Butter Pudding?

To reheat in the oven, preheat the oven to 180C/Gas4 and cover the pudding with tin foil. Cook for 10 to 15 minutes depending upon how hot you want it.

Alternatively, you can warm t thri=ough in the microwave for about 2/3 minutes for an individual slice or 5/6 for more more than one portion.

Bread And Butter Pudding

Course: Dessert
Cuisine: British
Servings: 4

Ingredients

  • 25 g Butter, plus extra for greasing
  • 8 Thin slices of white bread
  • 50 g sultanas
  • 1 teaspoon Ground nutmeg
  • 350 ml Whole milk
  • 50 ml Double cream
  • 2 Eggs
  • 25 g Granulated Sugar

Instructions

  • Lightly grease a 1-litre pie dish with butter.
  • Butter each slice of bread and cut into triangles. It is up to you if you leave the crusts on or not.
  • Arrange a layer of bread, buttered-side up, in the bottom of the dish, and then sprinkle a layer of sultanas.
  • Keep a dessertspoon of the sugar to one side then sprinkle a little of the remaining sugar over the top of the layer of bread.
  • Repeat this process with the remaining bread, sultanas, and sugar until all have been used up. Don’t put sultanas on the top layer as they will burn easily.
  • Beat the eggs together in a separate bowl and add the milk and cream.
  • Pour this mixture over the bread and sprinkle with a little nutmeg and then the sugar that you put to one side.
  • Leave to stand for 30 minutes at room temperature.
  • Preheat the oven to 180C/Gas 4.
  • Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden brown.
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