Serves 4
75 min
Bread and Butter Pudding
Recipe GLPR1f5236c3fcbc80
A classic British comfort dessert featuring layers of buttered bread studded with plump raisins, bound together with a silky custard of eggs, milk, and cream, then baked until golden and set with a cinnamon-sugar topping.
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Ingredients
16 slices white sandwich bread, crusts removed
4 tablespoons butter, melted
½ cup raisins
1½ cups milk
¼ cup heavy cream
3 eggs, beaten
¼ cup sugar
¼ teaspoon ground cinnamon
1 tablespoon turbinado sugar
Directions
Preheat your oven to 350°F (175°C). Lightly brush a 9-inch baking dish with some of the melted butter.
Lightly brush both sides of each bread slice with the melted butter. Cut the slices in half diagonally to form triangles.
Arrange half of the buttered bread triangles in the prepared baking dish, overlapping them slightly. Scatter half of the raisins evenly over the bread layer.
Layer the remaining bread triangles on top, again overlapping slightly. Distribute the remaining raisins over this second layer.
In a bowl, whisk together the milk, cream, beaten eggs, and sugar until well combined and smooth.
Slowly pour the custard mixture over the layered bread, allowing it to soak in gradually. Let it rest for 5 minutes to ensure the bread absorbs the liquid evenly.
In a small bowl, mix the ground cinnamon with the turbinado sugar. Sprinkle this mixture evenly over the top of the pudding.
Bake in the preheated oven for 50 to 60 minutes, until the top is golden brown and the custard has set. A knife inserted into the center should come out clean or with just a few moist crumbs. Ensure the egg-based custard reaches an internal temperature of 160°F.
Remove from the oven and allow to cool for 10 minutes before serving. The pudding can be enjoyed warm or at room temperature.
