Bread and Butter Pudding Recipe

Bread: Preferably white and stale, this forms the base of the pudding.

Butter: Softened to spread easily on the bread slices.

Raisins: Adds a sweet and chewy texture to the pudding.

Milk: Combined with cream to create the custard.

Double cream: Adds richness to the custard mixture.

Eggs: Helps to set the custard.

Caster sugar: Sweetens the custard mixture.

Vanilla extract: Adds a lovely flavor to the custard.

Nutmeg: Freshly grated for a warm, spicy note on top.

To enhance the flavor of your bread and butter pudding, try toasting the stale bread slices lightly before buttering them. This will add a delightful crunch and depth of flavor to the final dish.

• 8 slices preferably white stale bread - Substitute with brioche: Brioche is rich and buttery, making it an excellent alternative for a more indulgent pudding.

• 50 g softened butter - Substitute with margarine: Margarine can be used as a dairy-free option, providing a similar texture and flavor.

• 50 g raisins - Substitute with dried cranberries: Dried cranberries add a tart flavor that complements the sweetness of the pudding.

• 300 ml milk - Substitute with almond milk: Almond milk is a great dairy-free alternative that still provides a creamy texture.

• 200 ml double cream - Substitute with coconut cream: Coconut cream offers a rich and creamy consistency, perfect for those avoiding dairy.

• 2 large eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) are a vegan alternative that helps bind the pudding.

• 75 g caster sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a hint of caramel flavor.

• 1 teaspoon vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• 1 pinch freshly grated nutmeg - Substitute with ground cinnamon: Ground cinnamon offers a warm and spicy note that pairs well with the other ingredients.

• Allow the bread and butter pudding to cool completely at room temperature before storing.
• Cover the baking dish tightly with plastic wrap or aluminum foil to prevent it from drying out.
• For short-term storage, place the covered dish in the refrigerator. It will keep well for up to 3 days.
• If you wish to freeze the pudding, first cut it into individual portions for easier reheating.
• Wrap each portion in plastic wrap and then in a layer of aluminum foil to prevent freezer burn.
• Place the wrapped portions in a freezer-safe container or ziplock bag and label with the date.
• Store in the freezer for up to 2 months for the best quality.
• To reheat, thaw the frozen portions in the refrigerator overnight.
• Preheat your oven to 180°C (350°F) and place the thawed portions in an oven-safe dish.
• Cover the dish with aluminum foil and bake for about 15-20 minutes, or until heated through.
• Alternatively, you can reheat individual portions in the microwave on medium power for 2-3 minutes, checking frequently to avoid overcooking.

• Oven Method:

  1. Preheat your oven to 160°C (320°F).
  2. Place the leftover bread and butter pudding in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Heat for about 15-20 minutes, or until warmed through. Remove the foil for the last 5 minutes if you want a crispier top.

• Microwave Method:

  1. Transfer a portion of the pudding to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 1-2 minutes, checking halfway through. Continue heating in 30-second intervals until warm.

• Stovetop Method:

  1. Place a non-stick skillet over low heat.
  2. Add a small amount of butter to the skillet.
  3. Place slices of the bread and butter pudding in the skillet.
  4. Cover with a lid and heat for about 5-7 minutes, flipping halfway through, until warmed through.

• Steam Method:

  1. Set up a steamer or a pot with a steaming basket.
  2. Place the pudding in a heatproof dish and cover it with foil.
  3. Steam for about 10-15 minutes, or until heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 160°C (320°F).
  2. Place the bread and butter pudding in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure it doesn't overcook.

• Oven: Used to bake the bread and butter pudding at a consistent temperature of 180°C (350°F).

• Butter knife: Essential for spreading softened butter evenly on the bread slices.

• Cutting board: Provides a stable surface to cut the buttered bread into triangles.

• Baking dish: Holds the layers of bread and raisins, and the custard mixture, while baking.

• Mixing bowl: Used to whisk together the milk, cream, eggs, sugar, and vanilla extract.

• Whisk: Helps to blend the milk, cream, eggs, sugar, and vanilla extract into a smooth custard mixture.

• Measuring jug: Useful for accurately measuring the milk and double cream.

• Measuring spoons: Ensures precise measurement of the vanilla extract and nutmeg.

• Grater: Needed to freshly grate the nutmeg for sprinkling on top of the pudding.

• Spatula: Assists in pouring the custard mixture over the bread layers evenly.

• Timer: Helps to keep track of the 10-minute soaking time and the 45-minute baking time.

Use stale bread: Stale bread absorbs the custard mixture better, saving you time on soaking.

Pre-measure ingredients: Have all your ingredients pre-measured and ready to go for a smoother cooking process.

Butter in advance: Butter the bread slices ahead of time and store them in the fridge to save time during assembly.

Quick soak: Warm the milk and cream mixture slightly before pouring it over the bread to speed up the soaking process.

Use a food processor: Quickly blend the custard mixture in a food processor for a smoother consistency and faster preparation.