Bread and Butter Pudding
Indulge in the comforting, nostalgic flavors of this classic bread and butter pudding, a timeless dessert that transforms simple pantry staples into a show-stopping treat. Featuring layers of buttery brioche or white bread infused with a rich, velvety custard made from milk, cream, and eggs, this pudding is accented with sweet raisins, zesty orange, and a hint of warming cinnamon. Baked to golden perfection with a caramelized crust and the option of a glossy apricot glaze, it’s an irresistible combination of crispy edges and creamy, custard-soaked layers. Ready in just an hour, this dessert is perfect for a cozy family meal or a dinner party centerpiece. Serve it warm with a dollop of cream, custard, or vanilla ice cream for a truly indulgent experience. Keywords: bread and butter pudding, classic dessert, custard, brioche, comforting recipe.
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Recipe Information
Ingredients
- 8 slices sliced bread (white or brioche)
- 50 grams unsalted butter (softened, for spreading)
- 500 milliliters whole milk
- 200 milliliters heavy cream
- 3 large eggs
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 50 grams raisins (or sultanas)
- 1 orange zest of an orange
- 2 tablespoons apricot jam (optional, for glazing)
Instructions
Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish with butter.
Take the bread slices and butter one side of each slice generously. Cut each slice into triangles or smaller pieces, depending on your preference.
Layer the buttered bread pieces in the prepared baking dish, slightly overlapping each piece. Sprinkle the raisins and orange zest evenly between layers.
In a medium saucepan, gently heat the milk and cream until warm, but do not bring it to a boil. Once warmed, set it aside.
In a separate bowl, whisk together the eggs, sugar, vanilla extract, and ground cinnamon until well-combined.
Slowly pour the warm milk mixture into the egg mixture, whisking continuously to prevent the eggs from curdling. This forms your custard base.
Pour the custard evenly over the bread layers, pressing down gently with a spatula to ensure all the bread pieces soak in the custard.
Let the pudding sit for about 10 minutes to allow the bread to absorb the custard completely.
Sprinkle a bit of extra sugar over the top for a caramelized finish, if desired.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the custard is set and the top is golden and slightly crispy.
If you’d like to add a glaze, gently heat the apricot jam in a small saucepan or microwave until it becomes runny. Brush it over the top of the baked pudding for a glossy finish.
Allow the pudding to cool slightly before serving. Serve warm, optionally with cream, custard, or a scoop of ice cream.
Nutrition Facts
Calories |
3013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.9 g | 193% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 931 mg | 310% | |
| Sodium | 2014 mg | 88% | |
| Total Carbohydrate | 336.8 g | 122% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 198.7 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 1178 mg | 91% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1666 mg | 35% | |
*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.
