Bread And Butter Pudding

Recently a follower on Instagram asked for a recipe for bread and butter pudding and that’s when it dawned on me that I hadn’t added this recipe to my blog.   I have 2 bread pudding recipes(bread pudding, pumpkin butter croissant bread pudding) but no bread and butter pudding, which is quite odd seeing how I grew up eating the latter.  Bread and butter pudding is a type of bread pudding that is common in British cuisine; Guyana is a former British colony and some of their cuisine has remained with us.   What makes bread and butter pudding a bit different from bread pudding is that slices of bread are buttered before being soaked in a rich egg custard and studded with raisins.  The top of the slices peek above the custard and provides a nice contrasting texture to the custard. 

Bread and Butter Pudding

7 slices white bread slices

3 tbsp softened butter

¼ cup raisins

2 cups whole milk

½ cup heavy cream

3 eggs

1/3 cup sugar

½ tsp cinnamon

1 tsp pure vanilla extract

Powdered sugar to garnish

Preheat oven to 350 degrees.

Butter 1 side of each slice of bread and layer in a buttered 10×7 or 8×8 baking dish.  Sprinkle with raisins.

In a large bowl whisk milk, cream, eggs, sugar, cinnamon and vanilla extract.   Pour over the slices of bread.  Place the dish with the bread and butter pudding in a large 13×9 baking dish and pour water until it comes up to half way the dish.  Place in oven and bake for 1 hour until it puffs up and the top is golden.  Serve warm.

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