Bread and butter pudding with custard is a perfect dessert for a family or a group made using staple ingredients. Moreover, it is such a classic, ideally made with leftover bread, but you can also use some fresh ones for making this dessert. It is delicious yet so simple and is a perfect example of how simple ingredients can make a lovely and rich dessert. Similarly, in this recipe, we prepare our very own custard instead of using store-bought custard powder.
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What equipment do I need?
– Baking dish 15.8 x 15.7 x 5.2 Centimeters
–Set of teaspoons and tablespoons
Ingredients to make bread and butter pudding with custard:
Firstly, the two most obvious ingredients would be bread and butter, generous amounts of it, of course. However, fresh store-bought white bread should not be used as it is still very soft and does not have the ability to hold its structure for long, however, stale bread has a better structure and would be able to hold its shape better.
Now, you might be wondering why, simply because the moisture in the bread is lost and it becomes dry, therefore stale bread is able to soak up more moisture and be firm.
Secondly, the eggs, milk, and sugar make the custard mixture that would be the one that holds the dish together and gives it a body. In addition to this, the eggs in the custard mixture coagulate on heating and provide moistness, richness, and structure to the dessert.
Third, the nuts and spices are for flavor and to add another texture to this dessert, and in conclusion, turn this simple dessert into this gorgeous dessert.
Procedure to make bread and butter pudding with custard:
Soak the cashew and raisins in water.
After that, preheat the oven to 180 degrees Centigrade / 356 degrees Fahrenheit.
In a saucepan, heat up the milk and sugar on a medium flame, till the sugar dissolves.
If the milk gets too heated up, then cool it down as the egg might get cooked at high temperature.
Whisk the eggs in the mixture till it has been incorporated really well.
Add vanilla essence and cinnamon powder to the mixture
Trim the edges of the bread and the cut it into two halves to get two triangular pieces.
In a fry pan, fry the bread slices using generous amounts of butter till golden.
Now in a baking dish, arrange the fried bread slices and pour the mixture on top of it.
Add the soaked cashews and raisins and place few chunks of butter all over the dish which will melt while baking.
Bake in a preheated oven at 180 degrees Centigrade or 356 degrees Fahrenheit for 30 minutes.
Drizzle some condensed milk on top for added flavor or just simply cut yourself a chunk of this buttery delight.
Serve as a dessert or maybe a snack.
Pro Tips to make bread and butter pudding with custard:
- Firstly, feel free to use store bought custard powder, if you prefer an egg-less version and also less time consuming.
- Secondly, if you want your pudding to have less butter, you may choose not to add the chunks of butter in the dish, however, that does elevate your dish.
- Lastly, for a richer pudding, replace the bread with brioche or croissants, the results would be gorgeous and delicious.
Frequently Asked Questions:
Is bread and butter pudding healthy?
No, I would be kidding if I said it is healthy.
Who invented bread and butter pudding?
The earliest bread and butter puddings were called whitepot and used either bone marrow or butter. Whitepots could also be made using rice instead of bread, giving rise to the rice pudding in British cuisine.
One of the earliest published recipes for a bread and butter pudding so named is found in Eliza Smith’s The Compleat Housewife of 1728. She instructs “Take a two penny loaf, and a pound of fresh butter; spread it in very thin slices, as to eat; cut them off as you spread them, and stone half a pound of raisins, and wash a pound of currants;
then put puff-paste at the bottom of a dish, and lay a row of your bread and butter, and strew a handful of currants, a few raisins, and some little bits of butter, and so do till your dish is full; then boil three pints of cream and thicken it when cold with the yolks of ten eggs, a grated nutmeg, a little salt, near half a pound of sugar, and some orange flower-water; pour this in just as the pudding is going into the oven
Why is my bread and butter pudding watery?
More amount of custard mixture and less amount of bread will obviously end up making your pudding a watery mess, for instance. We don’t want that, so make sure you are weighing the ingredients correctly.
What is bread and butter pudding?
Bread and butter pudding is a traditional bread pudding in British cuisine. wherein slices of buttered bread scattered with raisins are layered in an oven dish, covered with an egg custard mixture seasoned with nutmeg, vanilla, or other spices and then baked.
Can bread and butter pudding be reheated?
You can re-heat for small amounts of time, enough to just re-heat and not end up cooking the custard mix further.
Can bread and butter pudding be eaten cold?
Preferably no, but if that suits you, go ahead, although it is best enjoyed warm.
More recipes for you to try:
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Bread and butter pudding with custard
Bread and butter pudding with custard is a perfect dessert for the family or a group made using staple ingredients.
Ingredients
- Bread- 4 pcs
- Egg- 2 nos
- Milk- 250 ml
- Sugar- 40 gm
- Butter- 50 gm
- Vanilla essence- 1 tbsp
- Cashews- 20 gm
- Raisins- 20 gm
- Cinnamon powder- 1 tsp
Directions
- Step 1 Soak the cashew and raisins in water.
- Step 2 After that, preheat the oven at 180 degrees Centigrade or 356 degrees Fahrenheit.
- Step 3 For the custard, in a saucepan, warm up the milk and sugar on a medium flame, till the sugar dissolves.
- Step 4 If the milk gets too heated up, then cool it down as the egg might get cooked at high temperature.
- Step 5 Whisk the eggs in the mixture till it has been incorporated really well.
- Step 6 Add vanilla essence and cinnamon powder to the mixture
- Step 7 Strain the custard mix and keep it aside.
- Step 8 Trim the edges of the bread and the cut it into two halves to get two triangular pieces.
- Step 9 In a fry pan, fry the bread slices using generous amounts of butter till golden.
- Step 10 Now in a baking dish, arrange the fried bread slices and pour the mixture on top of it. Add the soaked cashews and raisins. Place few chunks of butter all over the dish which will melt while baking.
- Step 11 Bake in a preheated oven at 180 degrees Centigrade or 356 degrees Fahrenheit for 30 minutes.
- Step 12 Drizzle some condensed milk on top for added flavor and richness or just simply cut yourself a chunk of this buttery delight.
- Step 13 Serve as a dessert or maybe a snack.
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Thank You
Good recipe!
Me and my girlfriend make it every weekend. Thanks for the recipe.