Bread and Butter Pudding
A classic dessert that's simple yet comforting. Humble bread soaked in decadent custard with a buttery top
Servings: 8
Ingredients
- 400 gram bread or 10 thick slices
- 2 tablespoon butter for the bread
- 2 tablespoon butter melted
- 4 large eggs
- 1&1/2 cup full cream milk
- 1 cup fresh cream
- 1/3 cup castor sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla essence
- 1/4 cup raisins or sultanas (optional)
- 1 tablespoon butter (extra)
Instructions
- Preheat oven to 180 degrees Celsius
- In a large bowl whisk the eggs, vanilla, ground cinnamon, milk and cream. Set aside
- Butter the bread on both sides and cut into triangles and place them flat in an ovenproof dish, overlapping each other
- Pour the custard mixture over. Allow it to stand for 5 minutes. Drizzle the 2 tablespoon melted butter on top
- Bake in the oven for 25 minutes or until the top is slightly crisp and golden brown. It will be slightly jiggly
- Melt the 1 tablespoon butter and brush it over the pudding. Allow it to stand for 5 minutes. Sprinkle some icing sugar on top. Serve with custard or ice-cream
Notes
- I used brioche bread for this dessert but you can use normal white bread, croissants, raisin bread or hot cross buns
- You can serve it with ice-cream, fresh cream, mascarpone or custard
- If you don't have fresh cream you can use milk only, replace the one cup cream with an extra cup of milk. When I first made this pudding I didn't use cream, just milk and it was still delicious
- Brushing it with butter at the end makes it glisten but you can leave out the extra butter if you wish
- Although I stacked my bread differently to the norm, I have seen many recipes swear that the method where you break the bread and pop it into the custard works like a charm. As I said there is a risk that your bread may not soak well so the safest method would be to soak little chunks of bread into the custard before baking