Everyone has that dish right? It brings you screaming back to when you were five and how you would ask for it every year for your birthday….well I have two of those, shepherds pie and bread & butter pudding.
I’ll admit, I find british food sometimes lacks “life” [probably due to the lack of spices and how they like to overcook EVERYTHING] but I do love bread & butter pudding, as barebones as it is!
So I thought it was only fair that my mum feature in helping make this blog! So all the hands in the photos are my mumma’s. 🙂
Now basically, it’s bread, butter and a homemade custard, with a bit of sugar and currants thrown in for good measure.
First off you need white bread! The more stale the better, but if you have fresh that works great too!
You will also need butter, eggs, milk or cream, some sugar, currants [or raisins, blueberries, chocolate chips] and that’s it!
You need to measure the amount of liquid you need to make the custard. We have a 1.4L oven safe bakeware dish. To fill it 3/4 full of water took about 3 cups. That means for the custard you need 3 eggs [1 egg per cup needed].
Break the eggs into the measuring glass and fill up the rest with milk or cream [or a combination] to equal 3 cups total. Whisk to combine. I didn’t do this, but if you wanted this is where you could add vanilla, nutmeg, or cinnamon – whatever you like.
Okay, butter and layer the bread. Make sure you ‘prop-up’ the first layer. Sprinkle with 1 tbsp of sugar and a handful of currants per layer [you want two layers].
I’ve also heard of marmalade or jam being used as well as butter but I’ve never tried it.
Did you know the first recorded published bread and butter pudding recipe was in 1747 (SO IT’S REALLY OLD). It’s really a “poor man’s dessert” as my mother says, It’s meant as a way to use up ingredients – hence the stale bread…but it’s sooo goood.
After the layers are done, run the custard through a strainer and over the entire thing – everywhere!
Next, push down on the dish to make sure all the bread is soaked in the custard. Let it sit for an hour on the counter [If longer, store in fridge because of food safety concerns].
The last step is to cook it uncovered at 350 degrees Fahrenheit for 45 minutes until it looks like this beauty:
I like it super old school so it’s pretty “barebones” but spice it up anyway you like!
Thanks mummy 🙂
BREAD AND BUTTER PUDDING
Cook time: 45 minutes
- Fresh or stale white bread
- Milk or cream
- Currants, raisins, chocolate chips or blueberries
- Optional: Vanilla, nutmeg or cinnamon
- First off you need to know how big your container is, ours was 1 ½ qt or 1.4 L. You want to measure how much liquid it takes to be about ¾ full of liquid. For us, this measurement was 3 cups.
- Next, because we want 3 cups of liquid [mind you this is all rough estimates], that means we want 3 eggs. 1 egg= per cup of liquid needed.
- In a measuring glass, crack three eggs, fill up the rest of the way to the 3 cup line with milk, cream, half and half or a combination [use whatever you got in the fridge].
- Whisk this up. If you want to add vanilla nutmeg or cinnamon, this is where you would do this – I didn’t because that’s not how mumma does it.
- Next butter some pieces of bread [lovingly – don’t skimp] and if they are long pieces, cut them in half.
- Make one layer of bread in the container [oven safe!], propping the pieces up a bit.
- Next add 1 tbsp of white sugar and a handful of currants [or raisins, blueberries, chocolate chips – whatever you fancy].
- Make a second layer of buttered bread [no need to prop-up the pieces this time], sprinkle 1 tbsp of sugar and a handful of currants on top.
- Next get a strainer and pour the whisked eggs and milk [custard] through the strainer and over the bread and butter. Push it down with your hands to make sure everything is soaked.
- Let it sit for 1 hour on the counter [if longer than 2 I would store in fridge for food safety concerns]
- Bake at 350 degrees Fahrenheit for 45 minutes with no lid.
- Remove when it looks done.
- Enjoy 🙂
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