American · Dessert · Easy
Bread and Butter Pudding
Buttered bread baked in sweet custard with raisins until puffed and golden. The coziest pudding there is.
The whole recipe in 60 seconds
Bread and Butter Pudding, in 5 ideas
- Stale bread soaks up custard better than fresh.
- Let it soak 20 minutes before baking.
- Nutmeg on top is the classic finish.
- Serve it warm, custard waits for no one.
- Brioche makes a luxurious version for guests.
What you need
Ingredients
- 8 slices day old bread
- 50g butter, softened
- 75g raisins
- 4 eggs
- 500ml milk
- 100g sugar
- 1 tsp vanilla
- Nutmeg, to grate
How to make it
Directions
- Butter the bread, cut into triangles and layer in a baking dish, scattering raisins between layers.
- Whisk the eggs, milk, sugar and vanilla and pour over the bread.
- Rest 20 minutes so the bread soaks it up.
- Grate over nutmeg and bake at 170C (340F) for 35 to 40 minutes until puffed and golden.
- Serve warm with cream or custard.
Money saver. This is literally a recipe for stale bread, making it nearly free.