Bread and Butter Pudding is a classic, comforting dessert originating in the UK, traditionally made with slices of bread layered in a dish, soaked in a rich custard mixture, and baked until golden and crispy on top. This dish is an excellent way to use up day-old bread, transforming it into a creamy, flavorful dessert. Often flavored with vanilla, nutmeg, or cinnamon and dotted with raisins or other dried fruits, it’s perfect served warm with a dollop of cream or a scoop of ice cream.
Prepare the Dish:
Grease a 23x28cm/9x11in ovenproof dish with butter. Spread butter on one side of each bread slice, then cut into triangles.
Layer the Bread and Sultanas:
Arrange a layer of bread, buttered-side up, in the dish. Add a layer of sultanas and sprinkle with cinnamon. Repeat the layers until all the bread is used, finishing with a layer of bread. Set aside.
Prepare the Custard:
Warm the milk and cream in a saucepan over low heat until scalding (do not boil). In a bowl, whisk the eggs with three-quarters of the sugar until pale. Gradually stir in the warm milk and cream mixture, then strain the custard into a clean bowl.
Combine and Rest:
Pour the custard evenly over the bread layers. Sprinkle the top with grated nutmeg and the remaining sugar. Leave to stand for 30 minutes to allow the bread to soak up the custard.
Bake the Pudding:
Preheat the oven to 180°C/160°C Fan/Gas 4. Bake the pudding for 30–40 minutes, or until the custard has set and the top is golden brown.
Serve:
Remove from the oven and serve warm, with extra custard if desired.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.