Classic Bread and Butter Pudding

Ingredients

• 8 slices of white bread, crusts removed 8 slices of white bread, crusts removed
• 50g (1/4 cup) unsalted butter, softened 50g (1/4 cup) unsalted butter, softened
• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Optional: 50g (1/4 cup) raisins or sultanas Optional: 50g (1/4 cup) raisins or sultanas

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 39g (20g sugars)
• Protein: 9g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a baking dish with butter or cooking spray.
2. 2.
   Butter each slice of bread on one side, then cut them diagonally into triangles.
3. 3.
   Arrange half of the bread triangles in a single layer in the prepared baking dish, buttered side up. Sprinkle half of the optional raisins or sultanas over the bread.
4. 4.
   In a saucepan, heat the milk and cream over medium heat until it begins to steam. Remove from heat.
5. 5.
   In a mixing bowl, whisk together the sugar, eggs, vanilla extract, cinnamon, and nutmeg until well combined.
6. 6.
   Slowly pour the warm milk mixture into the egg mixture, whisking constantly.
7. 7.
   Pour half of the custard mixture over the bread in the baking dish, allowing it to soak in. Layer the remaining bread triangles on top, followed by the remaining custard mixture. Press down gently to ensure the bread is soaked.
8. 8.
   Optional: Sprinkle some additional cinnamon and sugar on top for a crispy crust.
9. 9.
   Place the baking dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish.
10. 10.
    Bake for 40-45 minutes, or until the top is golden and the custard is set.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving. The pudding can be served warm or at room temperature.

Treat your ingredients with care...

• Bread — Use slightly stale bread for better absorption of the custard mixture.
• Milk and Cream — Use whole milk and heavy cream for a rich and creamy texture.
• Eggs — Make sure the eggs are at room temperature for better incorporation into the custard mixture.
• Cinnamon and Nutmeg — Adjust the amount of spices according to your preference for flavor intensity.
• Raisins or Sultanas (optional) — Soak them in warm water for a few minutes before using to plump them up.

Tips & Tricks

• For a twist, try using brioche or challah bread instead of white bread.
• Experiment with different spices such as cardamom or ginger for unique flavor variations.
• Add a handful of chocolate chips or chopped nuts for extra texture and indulgence.
• Serve the pudding with a drizzle of warm caramel sauce or a sprinkle of powdered sugar.
• Leftovers can be refrigerated and enjoyed cold the next day, or reheated in the oven for a few minutes.

Serving advice

Serve the Bread and Butter Pudding warm or at room temperature. It can be enjoyed on its own or with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of warm custard sauce.

Presentation advice

To enhance the presentation, dust the top of the pudding with a sprinkle of powdered sugar or cinnamon. You can also garnish with a few fresh berries or a sprig of mint for a pop of color.