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A bowl of bread-and-butter pudding- topped with homemade vanilla custard- is ready to be served.
Elizabeth

Bread and Butter Pudding

Bread and butter pudding is a delightful English dessert that utilizes stale bread and basic ingredients. This pudding is especially lush when served with homemade vanilla custard and fresh fruit.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 people
Course: Dessert
Cuisine: English
Ingredients Method Notes

Ingredients
  

  • 3/4 cup Raisins
  • 2 tsp Vanilla
  • 8 Slices Brioche Bread (stale bread works great) *If your bread is not stale- you may toast the bread. Also, you may use a cinnamon raisin bread, French bread, or most white breads for this recipe.
  • 3 Tbs Salted Butter (softened)
  • 3 large Eggs
  • 1 1/2 cup 2 percent Milk
  • 1 cup Heavy Whipping Cream
  • 1/2 cup Granulated Sugar
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • Zest Fresh Lemon
  • 2 Tbsp Turbinado Sugar *Optional but the Turbinado sugar does add a lovely crunch to the finished product. Alternately, you can serve with a dusting of powdered sugar instead.

Method
 

  1. Preheat oven to 350 degrees F.
  2. In a small bowl, add the raisins and the vanilla. Stir- and allow the vanilla to soak into the raisins.
  3. *If your brioche bread is not stale, you can toast the bread in a preheated oven (350 degrees F) until lightly golden brown (approximately 8-12 minutes). Note: I find that lightly toasting the bread makes the job of buttering the slices easier.
  4. To a medium mixing bowl, add the eggs and whisk.
  5. Add the milk and the cream to the whisked egg mixture. Stir to combine.
  6. Now, stir in the sugar, cinnamon, nutmeg, and the lemon zest- until well combined.
  7. Dip each full slice of brioche/bread into the milk and egg mixture. Make sure both sides are coated... but act quickly so that the bread does not tear apart. Place four pieces of the coated bread on the bottom of a medium (buttered) baking dish.
  8. Between the layers of cream coated bread, sprinkle half the vanilla raisin mixture (evenly across the slices of bread).
  9. Continue layering- by dipping and adding the last four pieces of bread on top of the previous four slices. Sprinkle the rest of the raisin/vanilla mixture over the tops of the bread.
  10. Pour the remainer of the milk, cream, and egg mixture over the top of the brioche and raisins.
  11. Sprinkle 2 Tablespoons of Turbinado sugar over the tops of the bread- before placing in the oven. (Optional)
  12. Bake in preheated oven at 350 degrees for approximately 45 minutes. Ensuring that the bread is no longer wobbly and is a lovely golden-brown color.
  13. Serve with homemade vanilla custard. (See my recipe). Alternately this pudding can be served with heavy whipping cream poured over the top, vanilla ice cream, or with a dusting of powdered sugar and a sprinkling of fresh fruit.

Notes

*Bread pudding is delicious eaten fresh out of the oven and served with homemade custard. It is also yummy with vanilla ice cream or dusted with powdered sugar.
*Be sure to check out my vanilla custard recipe.
*If you used the turbinado sugar- the powdered sugar is probably not necessary. Personally, I like to use one or the other- not necessarily both types of sugar.