Bread and Butter Pudding is surely the ultimate transformation of leftover bread!! A classic comfort dessert, it’s custardy on the inside, golden and buttery on top. The only question is this: what will you serve it with? Ice cream, cream, custard – or something else?
I remember the first time I had Bread and Butter Pudding. I was really cynical. Stale bread for a dessert?? It sounded ridiculous.
How wrong I was. And how happy I was. Like a pig in mud, shovelling that moist, custardy pudding smothered in……..hmmm. I can’t remember. Probably ice cream. That’s my favourite. No wait, custard is my favourite. Homemade Custard. Can’t beat that.
No wait. Homemade Ice Cream and Homemade Custard. Ahhh. That is the ultimate combination, surely!!!
As I was doing my usual background research before sharing my Bread and Butter Pudding recipe, I was interested to learn that it’s called Bread Pudding in the States and there’s a quite well known New Orleans / Southern(?) version that is served with a sweet Bourbon Sauce.
This is Bread and Butter Pudding as we know it here in Australia, a classic English dessert. One key difference between this Australian/English version and the American version is that this – well, at least mine – uses far less sugar. I only use 1/2 cup of sugar compared to around 1 1/2 – 2 cups for the same quantity of bread in American versions.
I really think 1/2 cup of sugar is sweet enough, especially because this is the sort of dessert that really does need to be served with some kind of sauce or ice cream. So that provides extra sweetness.
Speaking of toppings!!! So I’ve already rattled on about ice cream and custard, but let’s not stop there! Cream is another obvious option, but the way I look at it, basically any sweet sauce goes great with Bread and Butter Pudding. Maple syrup, golden syrup, even honey, chocolate sauce, strawberry or other sweet sauces. You could even thin out a jam with hot water to turn that into a syrup!
Fellow Bread and Butter Pudding fans! TELL ME – what is your favourite topping? Let’s round out the list!! – Nagi xx
PS To those readers who requested this pre Easter so you could make this with leftover hot cross buns, I’m sorry I’m late with this! I was in an Easter holiday haze and missed a post last Friday. Naughty corner for me! ?
- 7 heaped cups white bread, preferably slightly stale, cut into 2.5 cm / 1" cubes (Note 1)
- 1 cup sultanas or raisins (or more!)
- 3 eggs
- 1 1/2 cups / 375 ml milk (low or full fat, not zero fat)
- 1 cup / 250ml heavy / thickened cream (or any other cream or even more full fat milk) (Note 2)
- 3 tbsp / 40 g unsalted butter, melted and cooled
- 1/2 cup / 110g white sugar
- 1 tsp cinnamon powder
- 1 tsp vanilla extract
- 2 tbsp / 30 g unsalted butter, melted - for top pre baking
- 1 1/2 tbsp / 20 g unsalted butter, melted - for brushing post baking (optional)
- Icing sugar, for dusting
- Ice cream, cream, custard, chocolate sauce, caramel sauce
Preheat oven to 180C/350F.
Place eggs in a large bowl, whisk briefly.
Add remaining Egg Mixture ingredients and whisk.
Add bread and sultanas, briefly mix, then set aside for 3 minutes to allow egg mixture to soak through the bread.
Pour into a 10 cup / 2.5 litre / 2.5 quart baking dish. If you have heaps of sultanas on the surface, poke them in a bit (Note 3).
Drizzle over 2 tbsp melted butter, then bake for 20 - 25 minutes or until golden on top and the inside is set but still slightly wobbly.
Brush with remaining 1 1/2 tbsp melted butter (optional), then dust with icing sugar.
Serve immediately, with toppings of choice! My favourites are ice cream, custard and cream.
1. See photo in post for what I mean by heaped cups. Basically stack bread in a cup so it's heaped - imagine if you pressed down lightly, it would level the cup.
Though the classic version is made with plain white bread, you can make this with any bread of choice - like raisin bread, hot cross buns, brioche, anything!
I don't make this with heavily flavoured breads - like rye or sourdough - or seeded breads.
This is also terrific made with PRE SLICED sandwich bread slices! Use 12 slices (thick cut) or 14 slices (normal thickness), cut in half into triangles then layer in the baking dish slightly overlapping (so surface isn't flat), scatter each layer with sultanas, and pour egg mixture over the whole thing.
Slightly stale bread works a bit better because it doesn't soak through instantly and turn into mush. If using super fresh bread, after cutting into cubes, place in the oven at 180C/350F for 1 1/2 minutes, then remove and leave on tray for 5 minutes, then proceed with recipe. But to be honest, even if you don't do this step, it's still fab!!
2. The basic Bread & Butter Pudding recipe is made with only milk. I like using cream to give this a bit of richness, but you don't have to!
3. Sultanas have a tendency to brown a bit too much in this bake time. So while some on the surface is fine, you don't want too many. So if lots end up on the surface, poke them in a bit!
4. WHAT I DO DIFFERENTLY (and why): Most classic recipes butter the bread slices before cutting / tearing and soaking. I prefer to add melted butter into the mixture for more even distribution and it's just easier, and I like to brush the top with butter before and after baking, just for that extra buttery goodness! (Plus it makes it really nice and golden on top).
5. Nutrition per serving, excluding toppings.
Bread and Butter Pudding recipe video!
Bread and Butter Pudding nutrition per serving.
LIFE OF DOZER
(And for once, he’s right. They were on sale. I stocked up!!!)