Classic Bread and Butter Pudding Recipe

History of Bread and Butter Pudding

Bread and butter pudding is a traditional British dessert that dates back to the 17th century. Originally known as "whitepot," it was a popular dish among the working class, using leftover bread and basic ingredients. Over time, the recipe evolved, incorporating richer ingredients like eggs, cream, and spices. Bread and butter pudding became synonymous with comfort food, appreciated for its simplicity and versatility.

Recipe

Ingredients:

6 slices of day-old bread (white or wholemeal)

50g butter, softened

75g sultanas or raisins

2 tbsp demerara sugar (for sprinkling)

300ml whole milk

150ml double cream

2 large eggs

50g caster sugar

1 tsp vanilla extract

Ground nutmeg or cinnamon (optional, for dusting)

Instructions:

Preheat the oven to 180°C (160°C fan).

Butter each slice of bread and cut into triangles. Arrange half of the bread triangles in a buttered baking dish, sprinkling with sultanas or raisins between the layers.

In a saucepan, gently heat the milk and cream until just simmering.

In a bowl, whisk together the eggs, caster sugar, and vanilla extract.

Gradually pour the warm milk and cream mixture over the egg mixture, whisking continuously.

Pour the custard mixture over the bread in the baking dish, allowing it to soak for 10-15 minutes.

Sprinkle demerara sugar over the top and dust with nutmeg or cinnamon, if desired.

Place the baking dish in a roasting tin filled with hot water (bain-marie) and bake for 35-40 minutes until golden and set.

Serve warm with custard, cream, or ice cream.

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Conclusion

Bread and butter pudding is a nostalgic dessert that celebrates the heritage of British cuisine. This classic recipe is perfect for using up leftover bread and creating a comforting treat that the whole family will enjoy. With its rich history and timeless appeal, bread and butter pudding continues to be a beloved dessert for all occasions.