Bread and Butter Pudding
1970s · handwritten
Serves 4 servings · 40 min prep · 35 min cook
bread-and-butter-puddingcustardraisinsbakedclassicbritishsimple
Ingredients
- 1.bread, 5–6 thin slices; crusts removed; buttered; cut into triangles
- 2.45 gram butter, for spreading on bread
- 3.55 gram raisins, seedless
- 4.3 eggs, lightly beaten
- 5.285 millilitre milk, scalded
- 6.45 gram castor sugar
Method
- 1.Butter a pie dish. Spread the bread with butter, remove the crusts and cut slices into triangles. Fill the dish with alternate layers of bread and raisins.
- 2.Beat slightly to mix the 3 eggs and the castor sugar. Scald the milk and pour into the egg mixture. Strain this over the bread.
- 3.Let the pudding stand for 30 minutes before baking.
- 4.Set in a pan of hot water to bake. Bake at 325°F (163°C) until firm and golden. To test — thrust a silver knife into the custard. It should come out clean.
Notes
- A simpler, classic version. The family also has a richer version at best-bread-and-butter-pudding.yaml.
- The 30-minute rest before baking allows the bread to fully absorb the custard.
- Baking in a water bath (bain-marie) ensures a gentle, even heat for the custard.