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Bread and Butter Pudding

Bread and Butter Pudding is a traditional British recipe for a classic pudding of buttered bread slices that are overlapped and baked with sultanas in a cream, milk and egg custard until golden brown. The full recipe is presented here and I hope you enjoy this classic British version of: Bread and Butter Pudding.

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : Vegetarian RecipesSpice RecipesBread RecipesDessert RecipesMilk RecipesBaking RecipesBritish Recipes



Bread and Butter Pugging: A classic British recipe for a dessert of bread slices baked in a custard base with sultanas.

Ingredients:

30g butter
8 thin slices of white bread (slightly stale bread is best)
50g sultanas
2 tsp ground cinnamon
350ml whole milk
50ml double cream
2 eggs
2 tbsp granulated sugar
freshly-grated nutmeg, to taste

Method:

Grease a 1l baking dish with butter. Remove the crusts from the bread then spread each slice with butter on one side. Cut each slice into four triangles.

Arrange a layer of bread buttered side up, overlapping the triangles slightly, in the base of the dish. Scatter a layer of sultanas on top then add a dusting of cinnamon. Repeat this layering of bread, sultanas and cinnamon until all the bread has been used up, ensuring that you finish with a layer of bread.

Combine the milk and cream in a pan and bring to the scalding point (where you see bubbles around the pan's edges), but ensure you do not allow it to boil. Take off the heat and set aside to cool until just warm.

Break the eggs into a bowl, whisk in 1 1/2 tbsp of the sugar until pale. Beat in the warm milk and cream mix then strain the resultant custard into a jug. Pour this custard over the prepared bread and sultana layers then sprinkle nutmeg on top and dust with the remaining sugar.

Transfer to an oven pre-heated to 180°C and bake for about 35 minutes, or until the custard has set and the top of the dish is golden brown. Serve hot.