Bread and Butter Pudding Ii
Transform day-old bread into a luscious dessert with this classic Bread and Butter Pudding II recipe. Perfectly layered slices of buttery bread, sprinkled with sweet raisins, are soaked in a rich, spiced custard infused with vanilla, cinnamon, and nutmeg, then baked to golden perfection. This traditional British dessert is irresistibly creamy on the inside with a crisp, caramelized top. Quick to prepare and ideal for repurposing leftover bread, this comforting treat is ready in under an hour and serves up warm nostalgia with every bite. Serve it dusted with powdered sugar, or elevate it with a scoop of vanilla ice cream or a drizzle of cream for an indulgent finish. Perfect for cozy family dinners or gatherings, this timeless pudding is a must-try for dessert lovers.
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Recipe Information
Ingredients
- 8 slices Day-old bread slices (preferably white or brioche bread)
- 5 tablespoons Unsalted butter, softened
- 1 cup Raisins or sultanas
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.5 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 3 Eggs
- 1 tablespoon Powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a medium-sized baking dish (about 9x9 inches) with butter.
Spread the softened butter evenly on one side of each slice of bread. Cut the bread slices into triangles or strips.
Layer half of the buttered bread pieces in the bottom of the prepared baking dish, buttered side up. Sprinkle half of the raisins evenly over the bread layer. Repeat with the remaining bread and raisins to create a second layer.
In a medium-sized saucepan, combine the milk and heavy cream. Heat the mixture over medium heat until it is warm but not boiling. Remove from heat.
In a mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg. Gradually pour the warm milk and cream mixture into the egg mixture while whisking constantly to avoid cooking the eggs.
Pour the custard mixture evenly over the layered bread in the baking dish. Gently press the bread pieces down with a spatula to ensure they are soaked in the custard mixture.
Let the pudding sit for 10 minutes to allow the bread to absorb the custard mixture fully.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden and the custard is set but slightly wobbly in the center.
Remove the pudding from the oven and let it cool for 10 minutes before serving.
Dust the top of the pudding with powdered sugar and serve warm. Optionally, pair it with a scoop of vanilla ice cream or a drizzle of cream.
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 288 mg | 13% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 41.1 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 164 mg | 13% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 396 mg | 8% | |
*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.
