Bread and butter pudding

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Bread and butter pudding is amazingly delicious and cheap old-fashioned sweet dish. Everyone can do it in no time. The earliest bread and butter puddings were called whitepot and used either bone marrow or butter. Whitepots could also be made using rice instead of bread, giving rise to the rice pudding in British cuisine. One of the earliest recipes for a bread and butter pudding was written down by John Nott in 1723. The method is the same whichever bread you use. If you want to be really decadent, then smear the buttered bread with a little marmalade or jam.

Ingredients:

12 thin slices of white bread, crusts removed

cc 125 g butter, softened, plus extra for greasing

175 g mixed dried fruit (raisins, sultanas, dried apricots…)

grated zest of 2 lemons

125 g of demerara sugar

600 ml milk

2 eggs

Preparation:

Spread one side of each slice of bread with a thick layer of butter. Cut each slice of bread in half. Lightly butter the ovenproof dish and arrange 12 slices of bread, buttered side down, in the bottom of the dish.

Sprinkle over half of the dried fruit, lemon zest and sugar. Top with the remaining bread, buttered side up. Sprinkle over the remaining dried fruit, lemon zest, and sugar.

Beat together the milk and eggs, and strain over the bread. Leave for 1 hour so that the bread can absorb some of the liquid.

bake in a preheated oven at 180°C / 350°F / Gas 4 for about 40 minutes until the bread slice on the top of the pudding are a golden brown colour and crisp, and the custard mixture has set completely. Serve at once.