Imagine a dessert that wraps you in warm nostalgia, transporting you to a cozy British kitchen with just one heavenly bite! This Traditional Bread and Butter Pudding is not just a recipe—it's a delicious time machine that transforms humble ingredients into a luxurious treat that has comforted generations. Whether you're a dessert enthusiast or a culinary adventurer, this classic British pudding promises to be your new obsession, delivering a perfect balance of creamy custard, buttery bread, and sweet raisins that will make your taste buds dance with delight!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: British
Serves: 6 servings
Ingredients
- 6 slices of stale bread
- 1/2 cup unsalted butter
- 2 cups milk
- 1/2 cup heavy cream
- 3 large eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup raisins
- Ground nutmeg for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x9 inch baking dish thoroughly with butter to prevent sticking.
- Butter each slice of stale bread generously on both sides. Cut the bread diagonally into triangles for a classic presentation.
- Arrange the buttered bread triangles in overlapping layers within the prepared baking dish, creating an attractive, slightly angled pattern.
- Sprinkle the raisins evenly between the layers of bread, ensuring they are distributed throughout the pudding.
- In a large mixing bowl, whisk together the eggs, sugar, and vanilla extract until the mixture becomes smooth and slightly pale.
- Pour the milk and heavy cream into the egg mixture, whisking continuously to create a smooth custard base.
- Slowly pour the custard mixture over the layered bread, ensuring that each slice is thoroughly soaked. Press down gently with a spatula to help the bread absorb the liquid.
- Sprinkle ground nutmeg generously over the top of the pudding for added flavor and a traditional finish.
- 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 but still slightly wobbly in the center.
- Remove from the oven and let the pudding rest for 10-15 minutes. This allows the custard to set completely and makes serving easier.
- Serve warm, optionally with a dollop of vanilla custard or a scoop of vanilla ice cream.
Tips
- Use slightly stale bread for the best texture - it absorbs the custard more effectively and prevents a soggy result.
- Don't rush the soaking process; allow the bread to fully absorb the custard mixture for maximum flavor.
- For extra richness, use a mix of whole milk and heavy cream.
- Be gentle when pressing the bread into the custard to maintain the layered structure.
- Watch the pudding carefully in the last 10 minutes of baking to prevent over-browning.
- Let the pudding rest after baking to allow the custard to set completely.
- Experiment with variations like adding cinnamon, replacing raisins with chocolate chips, or using brioche instead of regular bread.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 8g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 140mg
