Bread and Butter Pudding Recipe

Bread: Preferably white and stale, this forms the base of the pudding.

Butter: Softened to spread easily on the bread slices.

Milk: Adds creaminess to the custard mixture.

Sugar: Sweetens the custard and balances the flavors.

Eggs: Beaten to help set the custard.

Vanilla extract: Provides a rich, aromatic flavor.

Raisins: Adds a sweet, chewy texture to the pudding.

When preparing bread and butter pudding, ensure that the bread is sufficiently stale. Fresh bread can become too soggy and may not hold its shape well during baking. If your bread is too fresh, you can lightly toast it to achieve the desired texture. This will help the custard mixture to be absorbed evenly, resulting in a better consistency.

• 6 slices preferably white stale bread - Substitute with brioche: Brioche is rich and buttery, which adds a luxurious texture and flavor to the pudding.

• 6 slices preferably white stale bread - Substitute with croissants: Croissants provide a flaky and buttery alternative that enhances the dessert's richness.

• 50 g softened butter - Substitute with margarine: Margarine can be used as a dairy-free alternative while still providing a similar texture.

• 50 g softened butter - Substitute with coconut oil: Coconut oil offers a unique flavor and is a good option for those avoiding dairy.

• 300 ml milk - Substitute with almond milk: Almond milk is a great dairy-free alternative that maintains the creamy consistency.

• 300 ml milk - Substitute with oat milk: Oat milk provides a creamy texture and is suitable for those with nut allergies.

• 50 g sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note to the pudding.

• 50 g sugar - Substitute with maple syrup: Maple syrup offers a rich, caramel-like sweetness that complements the other flavors.

• 2 beaten eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) are a vegan alternative that helps bind the ingredients.

• 2 beaten eggs - Substitute with applesauce: Applesauce can be used as an egg replacement, adding moisture and a hint of fruitiness.

• 1 teaspoon vanilla extract - Substitute with almond extract: Almond extract provides a nutty flavor that pairs well with the other ingredients.

• 1 teaspoon vanilla extract - Substitute with maple extract: Maple extract adds a warm, sweet flavor that enhances the dessert.

• 50 g raisins - Substitute with dried cranberries: Dried cranberries offer a tartness that contrasts nicely with the sweetness of the pudding.

• 50 g raisins - Substitute with chocolate chips: Chocolate chips add a rich, indulgent element to the dessert.

• Allow the bread and butter pudding to cool completely before storing. This helps prevent condensation, which can make the pudding soggy.
• Cover the baking dish tightly with plastic wrap or aluminum foil. Alternatively, transfer the pudding to an airtight container.
• Store the pudding in the refrigerator for up to 3-4 days. The flavors often meld together, making it even more delicious the next day.
• For freezing, cut the pudding into individual portions. This makes it easier to thaw and reheat only what you need.
• Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 2-3 months. Beyond this, the texture may start to degrade.
• To reheat, thaw the pudding in the refrigerator overnight. This ensures even thawing and maintains the texture.
• Preheat your oven to 150°c (300°f). Place the thawed pudding in an oven-safe dish and cover with aluminum foil to prevent drying out.
• Heat for about 15-20 minutes or until warmed through. For a crispier top, remove the foil for the last 5 minutes of heating.
• Alternatively, you can reheat individual portions in the microwave. Place a portion on a microwave-safe plate and cover with a microwave-safe cover. Heat on medium power for 1-2 minutes, checking frequently to avoid overheating.

• Oven Method: Preheat your oven to 150°C (300°F). Place the bread and butter pudding in an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes, or until warmed through. This method helps maintain the pudding's texture and ensures even heating.

• Microwave Method: Place a portion of the bread and butter pudding on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to keep the moisture in. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly. Be cautious not to overheat, as this can make the pudding rubbery.

• Stovetop Method: If you prefer a more hands-on approach, you can reheat the bread and butter pudding on the stovetop. Place a portion in a non-stick skillet over low heat. Cover the skillet with a lid and heat for about 5-7 minutes, flipping halfway through to ensure even warming. This method can give the pudding a slightly crispy edge, adding a delightful texture.

• Steam Method: For a gentle reheating option, use a steamer. Place the bread and butter pudding in a heatproof dish and set it in the steamer basket. Steam for about 10 minutes, or until heated through. This method helps retain the pudding's moisture and softness.

• Air Fryer Method: Preheat your air fryer to 160°C (320°F). Place the bread and butter pudding in the air fryer basket and heat for about 5-7 minutes. This method can give the top a nice, crispy finish while keeping the inside warm and soft.

• Oven: Used to preheat and bake the pudding at the specified temperature of 180°C (350°F).

• Baking dish: The container in which the bread and butter pudding is assembled and baked.

• Butter knife: Used to spread the softened butter onto the bread slices.

• Cutting board: Provides a surface to cut the buttered bread into triangles.

• Mixing bowl: Used to whisk together the milk, eggs, sugar, and vanilla extract.

• Whisk: Helps to thoroughly combine the milk, eggs, sugar, and vanilla extract into a smooth mixture.

• Measuring jug: Used to measure the milk accurately.

• Measuring spoons: Ensures precise measurement of the vanilla extract.

• Kitchen scale: Used to weigh the butter, sugar, and raisins accurately.

• Spatula: Helps to evenly distribute the custard mixture over the bread layers.

• Oven mitts: Protects your hands when placing the baking dish in the oven and removing it once baked.

• Cooling rack: Allows the baked pudding to cool slightly before serving.

Use pre-sliced bread: Opt for pre-sliced white bread to save time on cutting.

Soften butter quickly: Microwave butter for a few seconds to soften it faster.

Pre-mix custard: Prepare the milk, eggs, sugar, and vanilla extract mixture in advance and store it in the fridge.

Layer efficiently: Arrange the bread and raisins in the baking dish while the oven preheats.

Use a larger dish: A larger baking dish can help the pudding cook more evenly and quickly.