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 tbsp 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 tsp vanilla extract
- 1/2 tsp 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