Description
This bread and butter pudding recipe is comforting and easy, perfect for Easter brunch, Mother’s Day, or indulging your sweet tooth on a lazy weekend!
Ingredients
Scale
- 8 slices white bread or brioche loaf, crusts optionally removed, cut diagonally into triangles
- 1/2 stick (4 tablespoons) unsalted butter, melted
- 1 cup raisins
- 3 large eggs
- 1 1/2 cups milk (whole or 2%)
- 1 cup heavy whipping cream
- 1/2 cup packed light brown sugar (plus extra for sprinkling)
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon vanilla extract
- Powdered sugar (confectioners’ sugar), for dusting (optional)
Optional for Serving:
- Vanilla ice cream
- Caramel sauce
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (180°C). Grease a square baking dish (approximately 8×8 inches or similar size).
- Prepare Bread: Cut the bread slices diagonally into triangles. Brush one side of each bread triangle with the melted butter.
- Arrange Bread and Raisins: Arrange the buttered bread triangles in the prepared baking dish, overlapping them slightly. Sprinkle the raisins evenly over the bread. Sprinkle lightly with a little extra brown sugar, if desired.
- Make Custard: In a large bowl, whisk the eggs quickly. Add the milk, heavy whipping cream, 1/2 cup light brown sugar, cinnamon (if using), and vanilla extract. Whisk until the mixture is smooth and well combined.
- Pour Custard: Pour the egg and milk mixture evenly over the bread and raisins in the baking dish, ensuring all the bread is moistened. Gently press down on the bread if needed to help it soak up the custard.
- Bake: Transfer the baking dish to the preheated oven. Bake for 25 minutes, or until the pudding is golden brown on top, puffed, and the custard is set but still has a slight wobble in the center. To check if it’s set, insert a knife near the center; it should come out mostly clean.
- Serve: Let the bread and butter pudding cool slightly in the dish. Dust generously with powdered sugar, if desired. Serve warm, optionally with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Notes
- Bread: White bread or richer breads like brioche or challah work well. Slightly stale bread is ideal as it absorbs the custard better.
- Raisins: You can substitute other dried fruits like cranberries, chopped apricots, or cherries. Soaking the raisins briefly in warm water or rum can make them plumper.
- Custard: Ensure the custard is well whisked. You can add other spices like nutmeg or cardamom if desired.
- Soaking Time (Optional): For a softer pudding, you can let the assembled pudding sit for 15-30 minutes before baking to allow the bread to soak up more custard.
- Doneness: The pudding should be puffed and golden, and the custard mostly set.
- Storage: Store leftover bread and butter pudding covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.