Bread and Butter Custard
Indulge in the ultimate comfort dessert with this classic Bread and Butter Custard recipe, a timeless way to transform simple pantry staples into a creamy, golden masterpiece. Featuring layers of lightly buttered, slightly stale white bread, a luscious custard made with whole milk, heavy cream, and warm spices like cinnamon and nutmeg, this dish is baked to perfection for a rich and satisfying treat. Optional bursts of sweetness from plump raisins add depth, while the gentle baking in a water bath ensures a silky, melt-in-your-mouth texture. Perfect for family gatherings or cozy evenings, this dessert shines when served warm with a drizzle of caramel sauce or a scoop of vanilla ice cream. Easy to prepare with just 15 minutes of prep time, this Bread and Butter Custard is a nostalgic favorite that will delight your taste buds and warm your soul.
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Recipe Information
Ingredients
- 6 slices White bread (slightly stale)
- 4 tablespoons Unsalted butter (softened)
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.333 cup Granulated sugar
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 cup Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a medium-sized baking dish with butter.
Butter each slice of bread generously on one side. Cut the buttered bread into triangles or squares.
Arrange half of the buttered bread pieces in the prepared baking dish, buttered side up. If using raisins, sprinkle half of them over this first layer of bread.
Layer the remaining bread pieces on top, followed by the remaining raisins (if using).
In a medium saucepan, warm the milk and cream over low heat until just steaming (do not let it boil). Remove from heat.
In a medium mixing bowl, whisk together the sugar and eggs until pale and combined. Gradually add the warm milk and cream mixture to the eggs while whisking constantly to avoid curdling.
Stir in the vanilla extract, ground cinnamon, and ground nutmeg.
Carefully pour the custard mixture over the layered bread in the baking dish, ensuring all pieces are soaked. Press down gently on the bread with a fork to help it absorb the custard mixture.
Let the dish sit for 5-10 minutes to allow the bread to fully soak. Meanwhile, prepare a water bath by filling a larger roasting pan halfway with hot water.
Place the baking dish in the water bath, ensuring the water comes halfway up the sides of the dish.
Bake in the preheated oven for 35-40 minutes, or until the custard is set and the top is golden brown.
Carefully remove the baking dish from the water bath and allow it to cool slightly before serving.
Serve warm on its own or with a dollop of cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 237 mg | 10% | |
| Total Carbohydrate | 37.1 g | 14% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 21.3 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 153 mg | 12% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 222 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
