Bread-and-Butter Pudding


Serves 6.


Bread-and-Butter Pudding


For 1 Batch(es)


  • 3 ounces raisins
  • 4 tablespoons amaretto or Cointreau
  • 4 ounces unsalted butter, softened, divided
  • 12 slices white bread, crusts removed
  • 9 egg yolks
  • 6 ounces super-fine sugar, divided
  • 1 vanilla pod
  • 5 ounces milk
  • 15 ounces double cream
  • 1 cups fresh berries
  • 3 ounces sliced almonds, toasted
  • raspberry coulis, for serving
  • vanilla ice cream, for serving
  • salted caramel sauce, for serving

Bread-and-Butter Pudding Directions

  1. The night before, soak the raisins in the amaretto or Cointreau and leave at room temperature.
  2. Heat the oven to 350°.
  3. Grease a 3-pint casserole dish with some of the butter. Use the rest to butter the bread, then cut the bread—8 pieces cut into triangles, 4 into cubes.
  4. In a bowl, whisk together the egg yolks and 5 ounces of the super-fine sugar.
  5. Split the vanilla pod, place it in a pan with the milk and cream, then bring to a simmer.
  6. Slowly pour into the egg yolks—stirring constantly.
  7. Scrape the seeds from the vanilla pod into the custard and discard the pod.
  8. Place the cubed bread in the bottom of the prepared dish, then top with the raisins and soaking liquid.
  9. Sprinkle in the berries, then finish with the remaining bread slices arranged on top of the fruit.
  10. Pour the warm egg mixture over the bread—making sure all of the bread is coated. Leave to soak for 20 minutes.
  11. Place the casserole dish in the oven in a roasting tray ¾ full of hot water. Cook for about 30 minutes.
  12. Remove from the oven and sprinkle with the remaining super-fine sugar.
  13. Place the casserole dish back in the oven under the broiler until the sugar starts to caramelize.
  14. Top with the sliced almonds and serve with the coulis, ice cream or caramel sauce, if desired.

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