Description
A comforting and classic dessert, Bread and Butter Pudding transforms simple slices of bread and sultanas into a deliciously creamy and golden-baked treat. Infused with cinnamon and vanilla, and enriched with eggs, milk, and cream, this recipe offers a delightful texture with a crispy buttery top and a soft, custardy interior. Perfect for a cozy family dessert served with your choice of ice cream, custard, or cream.
Ingredients
Scale
Bread and Fruit
- 8 heaped cups white bread, preferably slightly stale, cut into 2.5 cm / 1″ cubes
- 1 cup sultanas or raisins (or more!)
Custard Mixture
- 3 eggs
- 1 1/2 cups milk (low or full fat, not zero fat)
- 1 cup heavy / thickened cream (or any other cream, see notes for more milk option)
- 3 tbsp / 40g unsalted butter, melted and cooled
- 1/2 cup white sugar
- 1 tsp cinnamon powder
- 1 tsp vanilla extract
Butter for Baking and Finishing
- 30g / 2 tbsp unsalted butter, melted – for drizzling before baking
- 20g / 1 1/2 tbsp unsalted butter, melted – for brushing post baking (optional)
To Serve
- Icing sugar / powdered sugar, for dusting
- Ice cream, cream, custard, chocolate sauce, caramel sauce, etc.
Instructions
- Preheat the Oven: Set your oven to 180°C/350°F (all oven types) to ensure it’s ready to bake your pudding evenly.
- Make the Egg Mixture: In a large bowl, place the eggs and whisk briefly. Add the milk, cream, melted cooled butter, sugar, cinnamon powder, and vanilla extract. Whisk all ingredients together until combined and smooth.
- Soak the Bread: Add the cubed bread and sultanas to the egg mixture. Gently but thoroughly mix so the bread absorbs the custard. Let the mixture sit for 3 minutes so the bread cubes soak up the liquid mixture properly.
- Transfer to Baking Dish: Pour the soaked bread and custard mixture into a 10 cup (2.5 litre / 2.5 quart) baking dish. If you notice many sultanas floating on top, gently push them below the surface to distribute the fruit evenly.
- Drizzle Butter and Bake: Drizzle the 2 tablespoons of melted butter evenly over the top of the pudding. Place the dish in the oven and bake for 25 to 30 minutes, or until the top is golden and the interior is set yet still slightly wobbly when gently shaken. Test doneness by poking the center.
- Brush with Butter and Dust: Optionally brush the top with the remaining 1 1/2 tablespoons of melted butter after baking to add richness. Then dust the surface lightly with icing sugar for a beautiful finish.
- Serve: Allow the pudding to rest for a few minutes before serving warm. Accompany with your favorite toppings such as ice cream, custard, cream, or sauces like chocolate or caramel for extra indulgence.
Notes
- About Bread: Slightly stale white bread is preferred to help absorb the custard without becoming too mushy. If using pre-sliced bread, cut into 2.5 cm / 1 inch cubes.
- Cream Alternatives: You can substitute the heavy cream with more milk for a lighter option, but the pudding may be less rich and creamy.
- Sultana Distribution: To ensure even fruit throughout the pudding, gently poke floating sultanas below the surface before baking.
- Butter Brushing: Brushing melted butter on top post-baking is optional but adds extra shine and richness to the crust.
