Simple Bread and Butter Pudding
Bake this Simple Bread and Butter Pudding recipe for a warm dessert with left over stale bread and serve with custard, cream or ice cream.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 8 servings
- Category: Desserts
- Method: oven baked
- Cuisine: English, South African, Australian
Ingredients
- 1 cup of raisins or sultanas.
- 1 loaf of older sliced white bread
- 3 large eggs
- 11/2 cups of milk
- 1 cup of thick cream
- 3 Tablespoons or 40 g of unsalted butter
- 1/2 cup of brown sugar (or white sugar)
- 1 teaspoon of cinnamon
- 1 teaspoon of vanilla essence
- 2 Tablespoons of butter (to brush the top of bread pre baking)
- 2 Tablespoon of butter for after baking to brush the bread pudding.
- Castor sugar or other fine sugar to sieve on top of the baked bread pudding.
- For serving some custard sauce or ice cream.
Instructions
Preheat the ovens for 180 Deg. C or 350 Deg F
In a large bowl add the egg and butter, mix well. Then add the milk, cream, sugar and vanilla and cinnamon and mix that all together.
Either add the slices of bread whole or cut in halves, or if you prefer cut them in squares or shred the bread. (It totally depends on how you would like the dish to look, and also what you have left of older bread)
Add the bread slices or pieces and the raisins or sultanas in the egg mixture to soak up the egg mixture for about 3 minutes or so. (just like french toast)
In a buttered casserole dish of 2.5 lt or a large dish, add the bread slices or mixture into it. Layering the bread slices over each other slightly, OR if its is pieces of bread then spread the mixture equally. Making sure the raisins are not left on top and poking them down under the bread. They will burn.
Melt the 2 tablespoons of butter and drizzle over the top of the bread slices showing.
Bake for about 25 – 30 minutes, until the top is golden brown and the inside of the bread pudding is slightly wobbly but cooked.
Optional- brush again the top with melted butter that remains and then sprinkle or sieve some castor sugar over the top.
Leave to rest for a few minutes then serve warm with favorite toppings such as custard sauce or ice cream and whipped cream.
Slice in squares or triangles and serve as a gourmet or fine dining dessert with a spool full of ice cream or custard in a small serving jug. Whip some cream and add a blob on top to serve and enjoy.
Notes
Bread.– Any type of bread would be ok. brown or white or even buns or hot cross buns.
Milk. – Using some cream just adds a richness to the dish otherwise use just milk of choice. If you using only milk then add an extra egg to help the pudding set better as the milk is more runny than having milk and cream.
Measuring the bread. – The amount of bread should make about 8 cups if cut up. but if using sliced bread for an attractive layered look then judge the amount you need when soaking it in the egg mixture. There should be enough bread to soak up the egg and leave a little egg mixture behind. No mixture left will make the dish very dry. If using sliced bread then should be about 12 slice or so. The layered dish laying down and not standing up.
Stale or fresh bread. – Stale bread will work so much better as it will keep firmer and not break apart. It also does not soak up the egg mixture that quickly. Fresh bread will soak up the egg mixture quickly and will be a problem to keep it in its shape and not be pulled to pieces.
Raisins or sultanas. – They do tend to burn or brown to much if left on top of the bread pudding. So push them just under the bread before baking.