Bread and Butter Pudding
A comforting classic dessert made from stale bread transformed into a rich and creamy pudding, perfect for any occasion.
Ingrédients
Bread and Custard Components
- 6 slices stale bread Use stale bread for better absorption of custard.
- 3 tablespoons butter For greasing the baking dish and buttering the bread.
- 4 large eggs
- 2 cups milk Can be substituted with almond or coconut milk for a dairy-free version.
- 1 cup heavy cream Can use half-and-half or full-fat milk as a lighter option.
- 1/2 cup sugar White sugar can be replaced with coconut sugar or honey.
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon Can add nutmeg or cardamom for additional flavor.
- 1/4 cup raisins or currants Optional for added sweetness and texture.
- 1 pinch salt
Instructions
Preparation
- Gather all your ingredients.
- Slice the stale bread evenly and prepare for buttering.
- Grease a baking dish with some of the butter.
- Spread butter on one side of each slice of stale bread and cut into triangles.
- Arrange the buttered bread artfully in the prepared baking dish.
- If using raisins or currants, sprinkle them evenly over the arranged bread.
Custard Preparation
- In a mixing bowl, whisk together the eggs, sugar, vanilla extract, ground cinnamon, and a pinch of salt.
- Slowly mix in the milk and heavy cream until combined.
Assembly and Baking
- Pour the custard mixture over the arranged bread, ensuring all pieces are soaked.
- Let the dish sit for about 10-15 minutes to absorb the custard.
- Preheat the oven and then bake for 30-40 minutes, monitoring for a golden top.
Notes
Serve warm with whipped cream, ice cream, or a drizzle of warm custard. Store in the refrigerator for 3-4 days, or freeze for up to 2-3 months.