Teresa's Recipes
Classic Bread and Butter Pudding
Indulge in the warmth and nostalgia of a traditional British dessert with this Classic Bread and Butter Pudding. Made with buttery slices of bread layered with plump raisins, all enveloped in a rich, creamy custard flavored with vanilla and nutmeg. This dessert is perfect for utilizing leftover bread and is a true comfort food that evokes fond memories of cozy family gatherings. Serve warm with a drizzle of cream or custard for an extra touch of indulgence.
Ingredients
- 1/4 teaspoon, freshly grated Nutmeg
- 1 teaspoon Vanilla extract
- 1/2 cup Granulated sugar
- 2 cups Milk
- 4 large Eggs
- 1 cup Raisins
- 4 tablespoons, softened Unsalted butter
- 8 slices, preferably a day or two old White bread
- for serving Optional: Heavy cream or custard
Dietary Notes
- Servings: 6
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 320
- Fat: 15g
- Carbs: 40g
- Protein: 8g
- Sodium: 200mg
- Sugar: 20g
Instructions
- Preheat the oven to 180°C (350°F).
- Butter one side of each slice of bread, then cut them into triangles.
- In a greased baking dish, arrange half of the bread triangles in a single layer, buttered-side up. Sprinkle half of the raisins evenly over the bread.
- Layer the remaining bread triangles on top, followed by the rest of the raisins.
- In a mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, and grated nutmeg until well combined. Pour this custard mixture evenly over the bread and raisins, ensuring all the bread is soaked.
- Allow the pudding to sit for 15 minutes so the bread can absorb the custard.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set and slightly puffed.
- Serve warm, optionally drizzled with heavy cream or a scoop of custard.
Tips
- For added flavor, consider using brioche or challah bread instead of regular white bread.
- Feel free to substitute the raisins with other dried fruits like sultanas or cranberries for a different twist.
- To enhance the flavor further, add a splash of brandy or rum to the custard mixture.