Name: Bread and Butter Pudding
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: British
Ingredients: 80 Grams (1/2 Cup) Raisins; 2oz (1/4 Cup) Brandy; 17.6oz Loaf of Stale White Bread, I prefer Brioche but Regular or French Bread work well; 8oz (1 Cup) Salted Butter; 12oz (1 1/2 Cup) Whole Milk; 12oz (1 1/2 Cup) Heavy Cream; 200 Grams (1 Cup) Granulated Sugar; 2 Tablespoons Pure Vanilla Extract; 1 1/2 Teaspoons Ground Nutmeg; 4 Large Eggs; 2 Tablespoons Demerera Sugar

Bread and Butter Pudding

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5 from 3 reviews

An iconic British dessert this bread and butter pudding is a favorite among all! Brown butter and a bit of brandy take this easy bread and butter pudding recipe to the next level. Step-by-step photos teach you how to make this English dessert recipe.

Total Time: 1 hour 15 minutes
Yield: 8 Servings 1x

Ingredients

Units Scale

80 grams (1/2 Cup) Raisins
2oz (1/4 Cup) Brandy
17.6oz Loaf of Stale White Bread, I prefer Brioche but Regular or French Bread work well
8oz (1 Cup) Salted Butter
12oz (1 1/2 Cup) Whole Milk
12oz (1 1/2 Cup) Heavy Cream
200 grams (1 Cup) Granulated Sugar
2 Tablespoons Pure Vanilla Extract
1 1/2 Teaspoons Ground Nutmeg
4 Large Eggs
2 Tablespoons Demerera Sugar

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Instructions

In a small bowl add raisins and brandy and set aside,
In a large pot over medium-low heat brown the butter, stirring frequently until it is golden brown and has a nutty aroma. Make sure you watch the butter carefully as the butter can burn easily, check out his post on how to brown butter.
Arrange the bread slices into a 2 QT size dish, I use an 11" X 8.5" X 2" glass dish. You may need to cut the bread to fit evenly into the pan. Evenly pour the brown butter all over the bread slices and make sure to scrape out all the brown pieces, those are flavor bombs!
In a large saucepan whisk heavy cream, milk, vanilla, eggs, nutmeg, and sugar until fully combined, you do not want any trace of egg left behind. Place over medium heat and cook on low heat for 3-4 minutes until the mixture has warmed through.
Pour the raisins and brandy into the warmed custard mixture and mix to combine.
Pour the cream mixture evenly over the bread slices, the raisins will be sunk to the bottom of the pot so I use my hand to gently scatter them around the bread and in the slices, you don't want too many on top as they can burn while baking. Cover the bread and butter pudding with a wet paper towel and let marinate for 30 minutes.
Preheat oven to 350F/180C and sprinkle the demerara sugar on top of the pudding, when the oven is heated place pudding into the oven and bake for 30 minutes, or until the top is golden brown, the internal temperature should be a minimum of 170F/77C, the inside of the pudding should be set but still have a slow wobble. Let cool for 10 minutes then serve. Store leftovers covered in the fridge for up to 5 days. Delicious served warm or cold, with custard or ice cream.