Bread and Butter Pudding

Name: Bread and Butter Pudding
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves to serve 4
Ingredients: 2 oz softened butter; 10 slices white bread; 2 oz raisins or sultanas (or a mixture); ¼ teaspoon grated nutmeg; 1 teaspoon cinnamon; 12 fl oz milk; 3 medium eggs; 1 oz sugar

Ready in 1 hr 5 mins

Recipe by Graham

Bread and Butter Pudding brings back many fond memories of how my mother managed to feed the whole family on a very restricted budget. It is one of the easiest puddings to make, and definitely the cheapest. And one of the best things about a Bread and Butter Pudding is that it's a great way to use up left over white bread (though you can use left over Panettone or even Croissants if you want). The method is the same whichever bread you use, and if you want to be really decadent then smear the buttered bread with a little marmalade! Yummy - it's making my mouth water already!

Preparation Time

20 Minutes

Cooking Time

45 Minutes

Ingredients for Bread and Butter Pudding

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Currently displaying quantities in US Imperial Measurements

To serve 4:

2 oz softened butter
10 slices white bread
2 oz raisins or sultanas (or a mixture)
¼ teaspoon grated nutmeg
1 teaspoon cinnamon
12 fl oz milk
3 medium eggs
1 oz sugar

How to Cook Bread and Butter Pudding

Use a little of the butter to grease a 2 pint (1 litre) pie dish. Cut the crusts off the bread and cut the slices diagonally. Spread each of the bread triangles with butter (and marmalade if you are using it)
Cover the base of the pie dish with overlapping triangles of bread, butter side up. Sprinkle half the raisins or sultanas evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with raisins or sultanas on top.
Gently heat the milk in a pan (do not boil). Meanwhile, in a large bowl beat the eggs with about ¾ of the sugar until they are light and airy and pale in colour. Pour the warmed milk over the eggs and continue beating until it is well mixed.
Pour the egg and milk mixture slowly over the bread then gently press the surface with your hand to push the bread into the liquid. Sprinkle the remaining sugar over the surface then leave to one side for 10-15 minutes to allow the liquid to thoroughly soak into the bread.
Bake in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 40 - 45 minutes, until the surface is golden brown, the pudding well risen and the egg is set. Serve hot.

GRAHAM'S HOT TIP:
Bread and Butter Pudding reheats well covered with aluminium foil in a hot oven - in fact I know lots of people who just love it cold, cut in wedges. And (extra tip), if you have it handy, you can add 1 teaspoon of vanilla extract to the milk and egg mix.