Bread and Butter Pudding Recipe

Bread: Preferably white or brioche, and ideally stale to better absorb the custard.

Butter: Softened to easily spread on the bread slices.

Milk: Forms the base of the custard mixture.

Double cream: Adds richness and a creamy texture to the pudding.

Eggs: Beaten to help set the custard.

Caster sugar: Sweetens the custard mixture.

Vanilla extract: Adds a warm, sweet flavor to the custard.

Raisins: Provide bursts of sweetness throughout the pudding.

Nutmeg: A pinch of grated nutmeg adds a subtle, aromatic spice.

To ensure your bread and butter pudding has a rich and creamy texture, allow the custard mixture to soak into the bread for at least 10 minutes before baking. This step helps the bread absorb the milk and cream, resulting in a more cohesive and flavorful dessert. Additionally, using stale bread is crucial as it absorbs the custard better than fresh bread.

• 8 slices preferably white or brioche stale bread - Substitute with whole grain bread: Whole grain bread adds a nutty flavor and more fiber to the dish.

• 50 g softened butter - Substitute with margarine: Margarine can be used as a non-dairy alternative to butter.

• 300 ml milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that provides a slightly nutty flavor.

• 200 ml double cream - Substitute with coconut cream: Coconut cream is a rich, dairy-free alternative that adds a subtle coconut flavor.

• 3 beaten eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a vegan alternative that helps bind the ingredients.

• 75 g caster sugar - Substitute with honey: Honey can be used as a natural sweetener, though it will add a distinct flavor.

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

• 50 g raisins - Substitute with dried cranberries: Dried cranberries add a tart flavor and a different texture.

• 1 pinch grated nutmeg - Substitute with cinnamon: Cinnamon offers a warm, sweet spice that complements the other flavors in the pudding.

• Allow the bread and butter pudding to cool completely before storing. This helps prevent condensation, which can make the pudding soggy.
• Transfer the pudding to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
• Store in the refrigerator for up to 3 days. When ready to enjoy, reheat individual portions in the microwave for about 1-2 minutes or until warmed through.
• For longer storage, consider freezing the pudding. Cut it into individual portions for easier reheating later.
• Wrap each portion tightly in plastic wrap, then place them in a resealable freezer bag or airtight container. This double-layer protection helps prevent freezer burn.
• Label the container with the date to keep track of how long it has been stored. The pudding can be frozen for up to 2 months.
• To reheat from frozen, allow the portions to thaw in the refrigerator overnight. Once thawed, reheat in the microwave for 2-3 minutes or until hot.
• Alternatively, reheat the entire pudding in the oven. Preheat the oven to 180°c (350°f), cover the dish with aluminum foil to prevent the top from burning, and bake for about 20-25 minutes or until heated through.
• For an extra touch, sprinkle a little sugar on top before reheating in the oven to create a caramelized crust.

• Oven Method: Preheat your oven to 150°C (300°F). Place the leftover bread and butter pudding in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes or until warmed through. This method helps retain the pudding's original texture and flavor.

• Microwave Method: Place a portion of the bread and butter pudding on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to keep the moisture in. Heat on medium power for 1-2 minutes, checking halfway through. Be cautious not to overheat, as this can make the pudding rubbery.

• Stovetop Method: If you prefer a slightly crispy texture, reheat the bread and butter pudding in a non-stick skillet over low heat. Cover the skillet with a lid to trap the steam and heat for about 5-7 minutes, flipping halfway through. This method can give the pudding a delightful, slightly caramelized edge.

• Steam Method: For a gentle reheating, place the bread and butter pudding in a heatproof dish and set it in a steamer basket over simmering water. Cover and steam for about 10 minutes. This method ensures the pudding remains moist and tender.

• Air Fryer Method: Preheat your air fryer to 160°C (320°F). Place the bread and butter pudding in the air fryer basket, ensuring it’s in a single layer. Heat for 5-7 minutes, checking halfway through. This method can give the pudding a slightly crispy top while keeping the inside soft.

• Oven: Preheat to 180°C (350°F) for baking the pudding.

• Butter knife: Spread softened butter on both sides of the bread slices.

• Cutting board: Place the bread on it while buttering and cutting into triangles.

• Baking dish: Arrange the buttered bread triangles and raisins in it.

• Mixing bowl: Whisk together the milk, cream, eggs, sugar, and vanilla extract.

• Whisk: Use to combine the custard mixture ingredients thoroughly.

• Grater: Grate nutmeg over the top of the pudding before baking.

• Measuring jug: Measure out the milk and cream accurately.

• Measuring spoons: Measure the vanilla extract and nutmeg.

• Spatula: Ensure all the bread is soaked in the custard mixture.

• Serving spoon: Serve the warm pudding with cream or ice cream.

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

Pre-mix custard: Prepare the custard mixture in advance and store it in the fridge. This way, you can quickly pour it over the bread layers when ready.

Layer efficiently: Arrange bread triangles and raisins in the baking dish while the oven preheats to save time.

Use a food processor: Quickly beat the eggs and mix the milk, cream, sugar, and vanilla extract using a food processor.

Preheat oven early: Start preheating your oven before you begin assembling the pudding to save time.