Bread and Butter Pudding
Turn bread into a golden, buttery pudding with a soft, custardy center, sultanas and cinnamon. Serve warm with ice cream, cream or custard.
By Cookin' Kitchen
- Total: 35 minutes
- Servings: 6 servings
Recipe
Bread and Butter Pudding
Turn bread into a golden, buttery pudding with a soft, custardy center, sultanas and cinnamon. Serve warm with ice cream, cream or custard.
Cookin' · https://cookin.club/recipes/bread-and-butter-pudding
- Prep
- 10 minutes
- Cook
- 25 minutes
- Total
- 35 minutes
- Servings
- 6
Ingredients
For 6 servings
Egg Mixture
Finishes and serving
Equipment
- Oven
- Large bowl
- Whisk
- 10-cup baking dish
Instructions
Step 1: Preheat the oven to 180°C/350°F.
Step 2: Place the eggs in a large bowl and whisk briefly. Add the remaining egg mixture ingredients and whisk.
Step 3: Add the bread and sultanas and mix briefly. Set aside for 3 minutes so the egg mixture can soak into the bread.
Step 4: Pour the mixture into a 10-cup / 2.5-litre / 2.5-quart baking dish. If lots of sultanas are on the surface, poke them below it.
Step 5: Drizzle the melted butter over the top. Bake for 25–30 minutes, until golden on top and set inside but still slightly wobbly. Poke the pudding to check.
Step 6: If using, brush with the remaining melted butter, then dust with icing sugar.
Step 7: Let the pudding rest for a few minutes, then serve immediately with your choice of toppings. Ice cream, custard and cream are suggested serving options.
Notes
Bread options
For pre-sliced bread, use 12 thick-cut slices or 14 normal-thickness slices. Cut them in half into triangles, layer them slightly overlapping in the baking dish, scatter sultanas between the layers, then pour the egg mixture over the bread.
Avoid bread that is so dry it crumbles or is rock hard. Rye and seeded breads work, but strongly flavoured varieties may clash with the vanilla. Gluten-free bread also works; the result depends on the bread you use.
Storage
Keep leftovers in the refrigerator for 4–5 days.
Nutrition per serving
- Calories
- 426 kcal
- Fat
- 22 g
- Saturated fat
- 10 g
- Carbohydrates
- 50 g
- Sugar
- 17 g
- Fiber
- 2 g
- Protein
- 9 g
- Sodium
- 358 mg
- Cholesterol
- 106 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Use slightly stale bread for this golden, buttery pudding with a custardy center, sultanas and cinnamon. Serve it warm with ice cream, cream, custard or another topping of your choice.
Plain white bread works well, and you can also use raisin bread, brioche or challah. Slightly stale bread holds its shape when soaked; handle fresh bread gently.
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