Description
A classic and comforting Bread and Butter Pudding recipe that is easy to make and incredibly delicious. Perfect for dessert or a sweet treat.
Ingredients
- 6 slices of stale bread (brioche or challah work well)
- Butter, softened, for spreading
- 2 cups milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of nutmeg
- Optional: Raisins, dried cranberries, or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Butter one side of each slice of bread generously.
- Cut the bread slices into halves or quarters. Arrange them in a single layer in a greased 8×8 inch baking dish, buttered-side up. If using, scatter raisins or other additions over the bread.
- In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
- Pour the egg mixture evenly over the bread, pressing down gently to ensure all the bread is soaked. Let it sit for about 15-20 minutes to allow the bread to absorb the liquid.
- Place the baking dish in a larger roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the baking dish (this creates a water bath for even cooking).
- Bake for 45-55 minutes, or until the pudding is set and the top is golden brown. A knife inserted near the center should come out clean.
- Let the pudding cool slightly before serving. It can be served warm or at room temperature.
Notes
- Using slightly stale bread is key to the pudding’s texture.
- For a richer flavor, you can add a tablespoon of brandy or rum to the egg mixture.
- Serve with whipped cream, vanilla ice cream, or a drizzle of custard.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British