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Classic British Bread and Butter Pudding
A comforting and classic British dessert made from custard-soaked bread, baked until golden and delicious. Perfect for using up stale bread.
đ§ Ingredienser
- 8 Slices of bread(Preferably day-old, slightly stale bread like brioche, challah, or white sandwich bread. Crusts can be left on or removed.)
- 60 g Unsalted butter(Softened, for spreading on the bread.)
- 3 Large eggs
- 350 ml Whole milk(For a richer pudding, you can substitute some milk with double cream.)
- 150 ml Double cream (heavy cream)(If not using a milk/cream mix, use 500ml of whole milk.)
- 75 g Caster sugar (superfine sugar)(Adjust to your sweetness preference. You can also use granulated sugar.)
- 1/4 teaspoon Ground nutmeg(Freshly grated is best for aroma.)
- 1 teaspoon Vanilla extract(Optional, but adds a lovely fragrance.)
- 50 g Raisins or sultanas(Optional. Can be soaked in a little rum or hot water for 10 minutes beforehand for extra flavor and plumpness.)
- for greasing Butter(To grease the baking dish.)
đšâđł Instruktioner
- 1
Preheat your oven to 180°C (160°C fan/350°F). Generously grease a medium-sized ovenproof baking dish (approximately 20x20cm or similar capacity) with butter.
â±ïž 5 minutes - 2
Spread one side of each bread slice evenly with softened butter. Cut each slice in half diagonally or into quarters.
â±ïž 5 minutes - 3
Arrange the buttered bread slices in the prepared dish, overlapping them slightly. Scatter the raisins (if using) evenly over the bread layers.
â±ïž 5 minutes - 4
In a medium bowl, whisk together the eggs and caster sugar until well combined and slightly pale. Stir in the milk, double cream, ground nutmeg, and vanilla extract (if using) until smooth. Ensure the sugar is dissolved.
â±ïž 10 minutes - 5
Gently pour the custard mixture evenly over the bread in the dish. Press down lightly with a spatula or the back of a spoon to ensure all the bread is submerged and soaking up the custard. You should see the liquid level.
â±ïž 2 minutes - 6
Let the pudding stand at room temperature for at least 20-30 minutes (or up to an hour) to allow the bread to fully absorb the custard. This is crucial for a tender texture.
â±ïž 20-30 minutes - 7
Bake in the preheated oven for 35-40 minutes, or until the pudding is golden brown on top, puffed up, and the custard is set. A knife inserted into the center should come out clean.
â±ïž 35-40 minutes - 8
Remove from the oven and let it rest for 5-10 minutes before serving. Serve warm on its own, or with extra pouring cream, vanilla ice cream, or custard.
â±ïž 5-10 minutes
đĄ Proffstips
- âUsing day-old bread is essential as it absorbs the custard better without becoming too mushy.
- âDon't skip the soaking time; it allows the bread to become tender and infused with flavor.
- âFor an extra decadent version, use a mix of milk and double cream (heavy cream) for the custard.
- âEnsure the custard is poured evenly to saturate all the bread.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a layer of marmalade or jam between the bread slices for a fruity twist.
- Incorporate dark chocolate chips or chunks into the layers.
- Add a sprinkle of cinnamon along with the nutmeg for warmth.
- Try using different types of bread like croissants or panettone for a richer flavor.