Description
A classic British dessert, this bread and butter pudding is made with simple ingredients like stale bread, eggs, and milk, elevated with a touch of cinnamon and optional dried fruits.
Ingredients
Scale
- 6 slices of stale bread, buttered (I used wholemeal)
- 1 tablespoon sugar (I used demerara)
- Handful of sultanas, raisins, currants, or candied peel (optional - I used sultanas)
- 1 pint (2 cups or 500 ml) of milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Cut each slice of buttered bread into half along the diagonal.
- Arrange the bread slices in graduated layers in a buttered baking dish, sprinkling each layer with sugar and fruit as you go.
- In a separate bowl, beat the eggs, milk, vanilla extract, and ground cinnamon together until well combined.
- Pour the egg and milk mixture over the layered bread slices, ensuring all the bread is soaked.
- Let the mixture stand for about 15 minutes to allow the bread to absorb the liquid.
- Bake in the preheated oven for 45 minutes, or until the pudding is set and the top is golden brown.
- Serve warm, optionally with lemon curd, brandy butter, or dulce de leche.
Notes
For a richer flavor, use whole milk or add a splash of cream. Stale bread works best as it absorbs the custard mixture more effectively. Serve with warm custard, lemon curd, or your favorite sauce for added decadence. This pudding can be stored in the refrigerator for up to 2 days and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15
- Sodium: 250
- Fat: 10
- Carbohydrates: 35
- Fiber: 2
- Protein: 7
- Cholesterol: 100