Bread and Butter Pudding with Raisins

This is a classic bread and butter pudding. Traditionally, bread and butter pudding was a cheap dessert that could use up stale bread which is precisely why I made it. My pantry was completely empty besides a few eggs, some raisins, and half a loaf of stale bread. Instead of running out to the store to find something to cook up, I decided to try to find a recipe that would use up what I had.Despite the simplicity of this dish, it is really good. It is also really variable. You can make pretty much any kind of bread and butter pudding using any kind of bread. A lot of the flavour of the pudding comes from the custard which you can easily customize by infusing the milk. By switching up the bread, you can also change the flavour and the texture. Think of a pudding made from croissants compared to one made with a whole wheat loaf. You can also make the pudding sweet or savoury. I think a ham and cheese bread and butter pudding made with rye bread would be delicious.

This pudding is so easy to make, once you’ve done it once you’ll have all sorts of ideas of how you’ll make it your own next time. Just try it and see :)

Serves 4

  • the end of a stale loaf of bread or 4 slices stale white bread with crusts removed (if you’re not sure how much of the loaf to use, compare the weight to 4 slices of bread)
  • 2 cups milk
  • 3 eggs
  • 1 cup raisins soaked in warm water
  • 1/4 tsp cinnamon
  • 1/2 tsp nutmeg
  • pinch salt
  • 1 tsp vanilla
  1. Measure out the raisins and pour warm water over them to plump them up a bit.
  2. Pour the milk into a saucepan and put over low heat to warm.
  3. Cut the bread into cubes. I like them to be about an inch by an inch.
  4. Measure the sugar, vanilla, salt, and spices into a bowl and give them a mix.
  5. Whisk in the eggs until smooth.
  6. Slowly pour the warm milk into the egg mixture while whisking constantly. If you pour it all in at once, you will cook the eggs making a lumpy custard.
  7. To assemble the pudding, grease a glass baking dish really well. Go for whatever dish will hold all the bread.
  8. Spread a third of the bread in the bottom of the baking dish.
  9. Sprinkle a third of the raisins on top.
  10. Repeat ending with raisins until you have layered all the bread and the raisins.
  11. Pour the custard on top making sure you throughly drench all the bread. Don’t worry if all the custard doesn’t fit, the bread will soak some up and you’ll be able to top it up later.
  12. Preheat your oven to 350F (180C).
  13. While your oven preheats, leave the pudding to settle for at least 10 minutes. As it sits, the bread in the pudding will soak up the custard.
  14. Top the pudding up with any leftover custard.
  15. Pop the pudding in the oven and bake for 40 minutes until the top is golden brown and all the custard has set (aka not to jiggly when you shake the dish).
  16. Let the pudding rest for 15 minutes before serving.
  17. Enjoy :)
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