Traditional Bread and Butter Pudding

#BreadAndButterPudding #ComfortFood #DessertRecipes
Discover the ultimate comfort dessert with our Bread and Butter Pudding! We present a traditional recipe and, for something extra special, enjoy my alternative Brioche Chocolate Chip version. Perfectly creamy, delightful rich-these puddings are must-try treats!
Traditional Bread and Butter Pudding
Timings:
• Preparation Time: 30 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour 10 minutes
Serves: 10 portions
Ingredients:
• 4 cups (400 g / 14 oz) white bread
• ¼ cup (50g / 1 ½ oz) unsalted butter
• ½ cup (75 g / 2.6 oz) raisins or sultanas or mixed fruit or currants
• Zest of 1 Lemon
• 4 medium eggs • 1 tsp Vanilla Extract
• 1 cup (250 ml / 8.5 fl oz) double cream
• 1½ cups (350 ml / 12 fl oz) whole milk or low-fat milk
• ¼ cup (50 g / 1.8 oz) Sugar
• 1 tbsp demerara sugar
Method
1. Preheat the oven to:
• 160°C/320°F [Fan Oven]
• 180°C/360°F [No-Fan]
• Gas Mark 4.
2. Cut each slice of bread diagonally in half, and cut each half again to create 4 triangles.
3. Spread a small amount of butter onto the front and back of each piece of bread and arrange half of them in your baking dish.
4. In a bowl mix together the dried fruit and lemon zest.
5. Sprinkle half the raisins and lemon zest evenly over the bread.
6. Layer the remaining bread on top, then sprinkle with the rest of the dried fruit and lemon zest.
7. In a jug, whisk together the eggs, cream, vanilla extract, milk, and caster sugar.
8. Pour the egg mixture evenly over the bread.
9. If time allows, refrigerate the pudding for 20-30 minutes to let the bread soak up the mixture, though this step is optional.
10. Sprinkle the demerara sugar on top and bake in the oven for 35-40 minutes, until the top is golden and the pudding is cooked through but still nice and stodgy.
11. Mmm, Scrummy!!!
Brioche & Chocolate Bread and Butter Pudding
Timings:
• Preparation Time: 30 minutes
• Baking Time: 40 minutes
• Total Time: 1 hour 10 minutes
Serves: 10 portions
Ingredients:
• 4 cups (400 g / 14 oz) brioche loaf
• ¼ cup (50g / 1 ½ oz) unsalted butter
• ½ cup (75 g / 2.6 oz) raisins
• ½ cup (75 g / 2.6 oz) chocolate chips
• 4 medium eggs • 1 tsp Vanilla Extract
• 1 cup (250 ml / 8.5 fl oz) double cream
• 1½ cups (350 ml / 12 fl oz) whole milk or low fat milk
• ¼ cup (50 g / 1.8 oz) Sugar
• 1 tbsp demerara sugar
Method
1. Preheat the oven to:
• 160°C/320°F [Fan Oven]
• 180°C/360°F [No-Fan]
• Gas Mark 4.
2. Slice the brioche into 2 cm thick slices. Then, cut each slice diagonally in half, and cut each half again to create 4 triangles.
3. Spread a small amount of butter onto each piece of bread and arrange half of them in your baking dish.
4. Sprinkle half the raisins and chocolate chips evenly over the bread.
5. Layer the remaining bread on top, then sprinkle with the rest of the raisins and chocolate chips.
6. In a jug, whisk together the eggs, cream, vanilla extract, milk, and caster sugar.
7. Pour the egg mixture evenly over the bread.
8. If time allows, refrigerate the pudding for 20-30 minutes to let the bread soak up the mixture, though this step is optional.
9. Sprinkle the brown sugar on top and bake in the oven for 35-40 minutes, until the top is golden and the pudding is cooked through but still nice and stodgy.
10. Mmm, Scrummy!!!

[@carolvenables3970]

Love bread and butter pudding x

[@ScrummyTV]

So good!

[@susanmcdermott3668]

One of my favourites xx

[@ScrummyTV]

Thank you Susan x

[@sandrascott8650]

Love both versions of this classic haven't made it for years but will make this weekend you've inspired me

[@ScrummyTV]

Thank you and enjoy Sandra x

[@lauraellen189]

They both look delicious, but the currants and lemon zest is the one I want to make!!

[@ScrummyTV]

Yes the lemon in it is fab. x