Bread and butter pudding is a classic British dessert that has a rich history and a comforting taste. Its origins can be traced back to the 17th century, although variations of similar desserts have been enjoyed for centuries in different cultures.
The basic concept of bread and butter pudding involves layering slices of buttered bread in a baking dish, then pouring a custard mixture over the bread. Additional ingredients such as raisins, sultanas, or currants are often added to enhance the flavor. The dish is then baked until the custard sets and the top becomes golden and slightly crispy.
Traditionally, bread and butter pudding was a way to use up stale bread, which was layered with butter and spices to create a delicious and economical dessert. It became popular during times when wasting food was frowned upon, and people needed to make the most of what they had.
When served, bread and butter pudding is often accompanied by a sauce, such as custard, vanilla sauce, or a sweet caramel sauce. The warm, creamy custard and the soft, moist bread create a comforting combination that is enjoyed by many. The taste profile can be described as rich, creamy, and indulgent, with a pleasant contrast between the tender bread and the smooth custard. The addition of raisins or other dried fruits adds a subtle sweetness and bursts of flavor.
Over the years, variations of bread and butter pudding have emerged, incorporating different types of bread (such as brioche or croissants), spices (such as cinnamon or nutmeg), and even additional ingredients like chocolate or berries. However, the essence of the dessert remains true to its humble origins, providing a delicious and nostalgic treat.
Bread & butter pudding
Ingredients
- 8-10 slices of brioche or challah bread crusts removed
- 4 Tbsp unsalted butter softened
- 1 Cup heavy cream
- 2 Cup whole milk
- 4 large eggs
- 1/2 1/2 granulated sugar
- 1 Tsp vanilla extract
- 1/4 Tsp ground cinnamon
- 1/4 Tsp ground nutmeg
- Zest of 1 lemon
- 1/2 Cup raisins or currants
- Powdered sugar for dusting
- Fresh berries or a fruit compote for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- Spread the softened butter on one side of each bread slice. Arrange the slices, overlapping slightly, in the greased baking dish.
- In a medium saucepan, combine the heavy cream and milk. Place over medium heat and heat until just below boiling point, stirring occasionally. Remove from heat and set aside.
- In a mixing bowl, whisk together the eggs, sugar, vanilla extract, ground cinnamon, nutmeg, and lemon zest until well combined.
- Slowly pour the heated cream and milk mixture into the egg mixture while continuously whisking to prevent the eggs from curdling.
- Sprinkle the raisins or currants evenly over the bread slices in the baking dish. Pour the egg and cream mixture over the bread, making sure all the bread is soaked. Press down gently with a spatula to ensure even soaking.
- Let the mixture sit for about 15-20 minutes, allowing the bread to absorb the custard.
- Place the baking dish in the preheated oven and bake for 35-40 minutes or until the top is golden brown and the custard is set.
- Remove the pudding from the oven and let it cool slightly. Dust with powdered sugar.
- Serve the bread and butter pudding warm, accompanied by fresh berries or a fruit compote if desired.
