The very word ‘pudding’ sounds cosy. This classic bread and butter pudding is a very economical dessert that turns slightly stale bread into something heavenly. Give it a try and let us know what you think.
classic bread and butter pudding
- 12 slices of day old white bread (we used white sourdough)
- 75g butter, melted
- ½ cup sultanas
- 1/3 cup caster sugar (or to taste)
- 2 cups milk
- 2/3 cup pouring cream
- 5 large eggs, lightly beaten
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract.
- finely grated zest of 1 orange
- 2 tablespoons raw sugar
classic bread and butter pudding method
Grease a 20 x 27 5cm deep pie dish or oven proof dish with melted butter. Brush both sides of the bread with melted butter and arrange a single layer of buttered bread to cover the bottom of the dish (you can be as tidy or as random as you like here) scatter with about 2/3rds of the soaked sultanas. Arrange the remaining buttered bread in a decorative overlapped pattern on top and scatter with the remaining sultanas.
Tip: You can cut the crusts off the bread if your prefer but leaving them on gives the pudding more texture.
In a medium bowl, add the eggs, milk, cream, vanilla, cinnamon and orange zest. Whisk till smooth. Add sugar to taste. Pour carefully over the pudding. Allow to sit for at least 30 minutes. Press down gently with a egg flip occasionally to encourage the bread to absorb as much of the custard mix as possible. While the pudding sits and absorbs the custard, preheat your oven to 170oC.
Scatter the surface of the soaked bread with raw sugar. This forms a crunchy crust. Cover with a sheet of baking paper and bake for about 35 minutes or until the surface is golden brown and the custard is just set. Serve warm with vanilla ice cream or vanilla custard.
Serves: 4-6. Preparation time: 15 minutes. Cooking time: 35 minutes