Bread & Butter Pudding
Submitted by joc23
Classic bread and butter pudding with buttered bread triangles soaked in vanilla egg custard and studded with raisins. Baked until golden and wobbly, then drizzled with warm maple syrup.
YIELD
4 servingsPREP
45 minCOOK
45 minREADY
90 minThis is the kind of pudding that turns stale bread into something you’d happily serve to guests.
Buttered bread slices get cut into triangles, shingled into a baking dish, and drenched in a simple vanilla custard made from eggs, warm milk, and sugar.
Raisins nestle into the gaps and plump up as everything bakes into a golden, custardy mass.
The top gets crispy where the bread pokes above the custard, while underneath it’s all soft, wobbly, spoonable warmth.
Drizzle warm maple syrup over each serving and you’ve got a dessert that costs almost nothing but tastes like a million.
Kitchen Tips
- Use day-old bread; fresh bread gets too soggy and won’t hold its shape
- Pour the custard slowly and let the bread soak for a few minutes before baking so it absorbs evenly
- The pudding is done when the custard is set but still has a gentle wobble in the center
- Brioche or challah makes a richer version if you want to fancy it up
Ingredients
Directions
Preheat oven to 325℉ (160℃).
Butter a deep dish 9 inch pie plate or 9 inch square cake pan.
Generously butter one side of bread, but in half to make two triangles.
Arrange triangles, buttered side up, in prepared dish.
In bowl, beat eggs well mixed. Add milk, sugar and vanilla; beat together.
Stir in raisins. Slowly pour over bread making sure all bread is well soaked.
Bake 45 minutes or until custard has set.
Serve with warm maple syrup.
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