British puddings are the best in the world no doubt. Bread and Butter Pudding is a traditional English recipe, but you know how we like to bake it at home.
Some history about the Bread and Butter Pudding, it used to be called ‘Whitepot’. And if there was no butter available, people used bone marrow instead. And if bread was in short supply, rice was used instead – and that’s how the rice pudding came about.
Bread and Butter Pudding was a great way to use up bread that wasn’t quite so fresh anymore.
Here’s how we make Bread and Butter Pudding, you’ll love it! It’s delicious and the ingredients don’t cost much.
If you’re looking for an easy bake that will still impress your dinner guests, look no further than bread and butter pudding. This classic dish is made by layering slices of bread and butter in a baking dish, then pouring over a rich custard mixture. The pudding is then baked until golden and bubbling. Delicious!
While pudding is yummy as is, there’s always room for improvement, especially with moisture. One way to add some extra flavour is to spice up the custard mixture with a bit of cinnamon or nutmeg. Or, instead of using plain bread, try using a flavoured bread like brioche or fruit loaf. The possibilities are endless! So go ahead and experiment – your taste buds will thank you.
Method
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Preheat oven to 170 degrees.
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Grease a pie dish well.
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Butter the bread on both sides and spread with jam on one side and cut into triangles.
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Line the pie dish with the buttered bread.
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In a bowl mix together the eggs, milk and sugar.
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Beat with electric beaters for a couple of minutes to aerate the mixture.
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Pour gently over the bread.
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Cook for approximately 60 minutes (check mixture frequently - it is ready when the mixture resembles custard).
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Serve with vanilla ice-cream and a sprinkle of nutmeg.
Recipe Hints and Tips:
- Bread and Butter Pudding is suitable to freeze for up to one month.
- For something a bit fancier (and not so frugal...) try it with croissants and nutella!
