Bread and Butter Pudding

Name: Bread and Butter Pudding
Prep time: 20 min
Cook time: 45 min
Total time: 95 min
Yield: 6 servings
Cuisine: British
Ingredients: 1/4 cup (55 grams) room temperature unsalted butter, more as needed; 10 slices soft white bread, cut diagonally; 1/2 cup (100 grams) golden raisins, or sultanas; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon ground cinnamon; 1 1/2 cups (350 milliliters) milk; 1/4 cup (50 milliliters) heavy cream; 2 large eggs, preferably free-range; 4 tablespoons granulated sugar, divided; 1 teaspoon pure vanilla extract

An economical and comforting British bread and butter pudding recipe efficiently uses leftover bread.

⭐ 4.2 (582 reviews) Prep: 20 minCook: 45 minTotal: 95 minYields: 6 servings

Category Tags:

Dessert Breakfast Brunch

Cuisine Tags:

British

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Instructions

Preheat the oven to 355 F/180 C and grease a 1.5-quart/1.5-liter dish.
Butter one side of 10 diagonally cut soft white bread slices.
Arrange buttered bread in the dish, butter-side up, overlapping. Layer half of the 1/2 cup golden raisins, 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon. Repeat the layering, finishing with raisins on top.
Gently heat 1 1/2 cups milk and 1/4 cup heavy cream in a small saucepan; do not boil.
Beat 2 large eggs, 3 tablespoons granulated sugar, and 1 teaspoon vanilla extract in a bowl until light. Gradually whisk in the warm milk mixture.
Pour the egg mixture over the layered bread, gently pressing down. Sprinkle with 1 tablespoon granulated sugar and let soak for 30 minutes.
Bake for 40 to 45 minutes until golden brown and set. Serve hot.

Nutritional Info (per serving)

Calories: 604 kcal

Carbohydrate: 50 g

Cholesterol: 177 mg

Fiber: 2 g

Protein: 11 g

Saturated Fat: 25 g

Sodium: 390 mg

Sugar: 24 g

Fat: 41 g

Unsaturated Fat: 0 g