25/04/2022
Recipe time!
Bread and Butter Pudding
DO NOT Throw away your leftover or day old bread. This bread and butter pudding is ultimate
use of leftover bread!! While wonderful made with pre-sliced bread, it’s even better made with
chunks of bread, whether it’s a leftover loaf, dinner rolls or even hot dog buns!
NOT ADVISED;
Bread that is TOO stale – slightly stale bread is ideal, but bread that’s so gone dry it crumbles
into breadcrumbs when you crush it, or if its rock hard and you can’t tear it by hand, or so solid
you can grate it into bread crumbs, it is no good. This is because once soaked in the egg
mixture, it will disintegrate into breadcrumbs;
Ingredients
8 heaped cups white bread, preferably slightly stale, cut into 2.5 cm / 1" cubes / 12- 14
slices of pre-sliced bread
150 g sultanas or raisins ( I used a mix of raisins and cranberries)
EGG MIXTURE:
3 large eggs
375 ml milk (low or full fat, not zero fat)
250 ml heavy / thickened cream (or any other cream, Note 2 for more milk option)
45g unsalted butter, melted and cooled
125 g sugar
1 tsp cinnamon powder
1 tsp vanilla extract
FINISHES / SERVING
30g / 2 TBSP unsalted butter, melted - for top pre baking
20g / 1 ½ TBSP unsalted butter, melted - for brushing post baking
Icing sugar / powdered sugar, for dusting
Ice cream, cream, custard, chocolate sauce, caramel sauce, etc.
Here’s how to make it:
1. Preheat oven to 180°C
2. Cut or tear bread into chunks; Whisk wet ingredients and flavorings together;
Mix through bread gently – especially if using bread that’s not stale because it will
disintegrate – then leave to soak for 3 minutes so the bread really absorbs all the flavor;
If you are using pre-sliced bread: Use 12 slices (thick cut) or 14 slices (normal
thickness), cut in half into triangles then layer in the baking dish slightly overlapping (so
surface isn't flat), scatter each layer with sultanas, and pour egg mixture over the whole
thing.
3. Egg Mixture: Place eggs in a large bowl, whisk briefly. Add remaining Egg Mixture
ingredients and whisk.
4. Soak Bread: Add bread and sultanas, briefly mix, then set aside for 3 minutes to allow
egg mixture to soak through the bread. Unless using pre-sliced bread. This does not
apply to pre-sliced bread.
5. Transfer to baking dish: Pour into a baking dish (10 cup / 2.5 litre). If you have lots of
raisins on the surface, poke them below the surface
Drizzle then bake: Drizzle over melted butter, then bake for 25 - 30 minutes or until golden on
top and the inside is set but still slightly wobbly (poke to check).
Brush with remaining 1 ½ TBSP melted butter (optional), then dust with icing sugar.
Dust freshly cooked Bread and Butter Pudding with icing sugar. Serve immediately with ice
cream , cream or custard
This recipe for Bread and Butter Pudding is less sweet than most, as we onIy use ½ a cup of
sugar compared to around 1 ½ – 2 cups for the same quantity of bread in some versions –
because we assume that there WILL be toppings.
Understand the why and how behind baking.
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