Things to know about Bread and Butter Pudding Recipe
Delicious British Bread and Butter Pudding is a traditional recipe from Britain made of layers of buttered bread, raisins, and egg custard. The recipe uses milk, cream, and egg-soaked bread to create a light, sponge, and custard-like pudding in a mere 40 minutes in the oven. The recipe demands leaving the pudding to rest to soak up the custard mix into the bread. One of the earliest published recipes for bread and butter pudding is found in a cookbook by Eliza Smith: The Complete Housewife from 1728 and was often cooked during war times as a way of turning stale bread into a sweet treat. It is advised not to use completely stale bread, artisanal chewy bread like sough dough, or seeded or savory bread as they will take away from the soaked custard consistency needed. The best is white bread which is maybe one or two days overdue for eating. Traditional old recipes for Bread and Butter Pudding are made from milk (without cream) however in modern-day cooking, the cream was added to give a richer, creamier flavor. Bread and butter pudding is a classic British dessert with that traditional sweet and savory balance.
Delicious Traditional British Bread and Butter Pudding from Britain. Authentic Recipe of Bread and Butter Pudding.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 25 grams (0.88 oz) Butter
- 400 grams (14.11 oz) Plain White Bread Sliced
- 50 grams (1.76 oz) Raisin
- 350 ml (11.83 floz) Milk
- 50 ml (1.69 floz) Whipping Cream – Heavy Cream
- 2 pcs Egg
- 30 grams (1.06 oz) White Sugar – Regular Sugar – Granulated Sugar
- 1 tsp Ground Nutmeg Powder
- Grease an ovenproof dish.
- Slice and discard the crusts from the bread. Spread each of the bread slices on one side with butter, then cut into triangles.
- Arrange a layer of the bread triangles to cover the bottom of the dish and sprinkle with some of the raisins. Repeat until all the bread and raisins are used. Set aside.
- In a medium saucepan, combine milk and cream and warm over low heat until scalding but do not let it boil.
- Crack the eggs into a bowl, pour in the sugar, and lightly whisk until the mix turns pale. Pour in the warm milk mixture and stir well. Pour this custard mix over the bread layers, evenly soaking all the bread pieces. Sprinkle nutmeg on top. Set the dish aside for at least 15 minutes to soak and absorb the bread (can go up to 30 minutes if you have time).
- In the meantime, preheat the oven to 180C /350F.
- Once the bread is soaked, place it into the oven and bake for 35 minutes, the top should be golden but still have some movement.
— Specific Atributes of This Recipe:
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