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Bread and Butter Pudding

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Introduction

Bread and Butter Pudding, a classic comfort dish with rich history, offers a delightful combination of soft bread, sweet raisins, and velvety custard. It’s perfect for cozy family gatherings or as an indulgent dessert.

Tips for this recipe

  • Ensure butter is softened to the right consistency.
  • Cut rolls uniformly for even cooking.
  • Use golden raisins for their natural sweetness and chewy texture.

Why you will love this recipe

This pudding’s delectable taste profile is a blend of classic, indulgent flavors. The combination of soft bread with its rich custard base creates an irresistible dessert that satisfies your sweet tooth while reminiscing the charm of traditional baking.

Ingredients

  • 5 tablespoons unsalted butter, softened
  • 5 small, soft round rolls (about 10 ounces total), cut into 1-inch slices
  • 1/2 cup golden raisins
  • 3 1/3 cups whole milk
  • 3 1/3 cups heavy cream
  • 1/8 teaspoon fine sea salt
  • 2 vanilla beans, split lengthwise
  • 5 large eggs
  • 1 1/4 cups sugar

Adviced equipments

For this recipe, the recommended equipment includes:

  • Bread Loaf Pan/Pullman Pan
  • Silicone Baking Mat
  • Wooden Spoon
  • Whisk
  • Electric Mixer with Paddle Attachment (optional for larger batches)
  • Heatproof Bowl (for double boiler usage)
  • Digital Kitchen Scale
  • Silicone Ice Cream Scoop
  • Bread and Butter Pudding Ramekins (Set of 6)

History of the recipe

The Bread and Butter Pudding has roots tracing back to medieval European cuisine. It’s a practical dish, born from utilizing leftovers by combining stale bread with eggs and milk to create something new and satisfying. Over centuries, it evolved into the dessert we savor today, adapting regional variations that highlight local ingredients.

fun facts about this recipe

Did you know? Bread and Butter Pudding’s name comes from its use of stale bread. It represents a sustainable approach to cooking, transforming something near expiration into deliciousness. The dish has evolved significantly since medieval times but still holds the essence of ingenuity in every bite.

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Bread and Butter Pudding

Bread and Butter Pudding

amanda

Equipment

  • - Bread Loaf Pan/Pullman Pan: A shallow pan ideal for baking individual or square loaves of pudding.

  • - Silicone Baking Mat: A non-stick mat used as a liner on bakeware, especially useful in silicon molds or ramekins.

  • - Wooden Spoon: A utensil utilized for mixing doughs, batters, and puddings.

  • - Whisk: Utilized for incorporating air into eggs or other liquids in recipes.

  • - Electric Mixer with Paddle Attachment: Employed to combine ingredients swiftly and uniformly for large batches of batter.

  • - Heatproof Bowl (for double boiler): Used to melt butter over low heat without burning, which is a frequent step in preparing bread and butter pudding.

  • - Digital Kitchen Scale: Employed for precise measurement of ingredients such as eggs or flour.

  • - Silicone Ice Cream Scoop: A convenient tool to portion out the pudding mixture evenly into individual serving dishes or bakeware.

  • - Bread and Butter Pudding Ramekins (Set of 6): Designed for making individual servings of bread and butter pudding, not directly available in a set as listed here.

Ingredients

  • 5 tablespoons unsalted butter, softened

  • 5 small, soft round rolls such as brioche (about 10 ounces total), cut into 1-inch slices

  • 1/2 cup golden raisins

  • 3 1/3 cups whole milk

  • 3 1/3 cups heavy cream

  • 1/8 teaspoon fine sea salt

  • 2 vanilla beans, split lengthwise

  • 5 large eggs

  • 1 1/4 cups sugar

  • 2 tablespoons apricot jam

  • sugar for dusting",

Instructions

1

Instruction 1

Position a rack in the middle of the oven and preheat to 325°F. Butter a 9- by 13- by 2-inch rectangular ovenproof dish.
2

Instruction 2

Spread the remaining butter on one side of each bread slice. Arrange the bread slices, buttered side up, in one layer on the bottom of the prepared dish. Sprinkle with the raisins and set aside.
3

Instruction 3

In a large saucepan, combine the milk, heavy cream, and salt. Using the blade of a small, sharp knife, scrape the seeds from the vanilla beans into the mixture; add the scraped vanilla beans. Place the pan over moderate heat and bring to a boil. Remove from the heat.
4

Instruction 4

In a large bowl, whisk together the eggs and sugar until pale yellow, about 1 minute. Whisk about 1 cup of the hot milk mixture slowly into the egg mixture to raise the temperature without cooking the eggs. Gradually whisk in the remaining milk mixture, whisking until fully combined. Pour the custard through a fine-mesh sieve into a large bowl and discard the vanilla beans.
5

Instruction 5

Pour the custard over the bread. The bread will float to the top—use a spatula to gently press down on the slices, making sure they are completely covered in custard. Place the dish in a large roasting pan or rimmed baking sheet and add enough warm water to the pan to reach about halfway up the sides of the dish.
6

Instruction 6

Bake the pudding for 30 minutes, then use a spatula to gently press down on the bread slices. Continue baking until the pudding is puffed and set but still jiggles in the center, about 30 more minutes. Transfer the pudding in its water bath to a rack to cool slightly.
7

Instruction 7

Meanwhile, in a small saucepan over low heat, warm the apricot jam with 1 tablespoon of water, stirring occasionally until liquefied, about 1 minute.
8

Instruction 8

Carefully remove the pudding from the water bath, then brush the surface with the warm apricot jam. Dust the top with the confectioners' sugar and serve warm. DO AHEAD: The bread and butter pudding can be prepared ahead, covered, and refrigerated up to two days. Reheat the entire dish in a water bath in a 325°F oven until the center is warm. Individual portions can be reheated in a toaster oven.
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