rachel

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Bread and Butter Pudding

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Ingredients

  • 10 thick slices of bread
  • 3 eggs
  • 3 cups full cream milk
  • ½ cup caster sugar
  • 1 tsp vanilla extract
  • butter for spreading and greasing

  • extra sugar for sprinkling (I like using coarse grain sugar for sprinkling)

  • crème anglaise for serving

I LOVE bread and butter pudding. It might just be one of my favourite desserts. It's luxuriously rich on its own, but ridiculously awesome served with a generous glug of (homemade) vanilla custard. This is a recipe I tweaked and adjusted to my tastes - it's lovely and crisp on the top but gooey in the middle. Perfect with a steaming cuppa tea. (Serves 6, or 4 greedy people)

  1. Preheat your oven to 160°C, and grease an ovenproof (4 cup capacity) baking dish well.
  2. Spread both sides of your bread with butter and arrange them in your baking dish. Mine is rather shallow, so I sliced half the bread diagonally into big triangles, and the other half I quartered into smaller triangles and arranged them alternately.
  3. In a large bowl, whisk together the eggs, milk, sugar and vanilla extract until well combined and a little frothy. Pour this over the bread in the baking dish and allow it to stand for 3 minutes.
  4. Place the baking dish in a baking tray, sprinkle generously with sugar. Pour hot water into the tray so it comes up to about halfway up the sides of the baking dish, and bake for 1 hour and 5 minutes. The pudding is done when the top is golden brown and crispy, but it gives a little wobble when you give the dish a shake.
  5. Let it stand for 5 minutes, then serve warm with vanilla custard.
  • iconsam
    iconsam says

    ikea cork plate? :)

  • rachel
    rachel says

    haha good eye. :)

  • happy
    happy says

    great photo, looks delish :>

  • rockchick
    rockchick says

    I love bread and pudding and bread pudding! Fantastic photo - I'll be trying this out.

  • wilsfresh
    wilsfresh says

    Exquisite! I enjoy bread and butter pudding for breakfast instead of french toast.

  • CertifiedEater
    CertifiedEater says

    What sort of bread is preferable?

  • rachel
    rachel says

    I used thick slices of milk bread, but any sort will do, depending on the kind of pudding you want. For a really rich version you can try brioche slices or torn up bits of croissant.

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