Bread and Butter Pudding to love

Ready to eat -- Bread and Butter Pudding

You have offered to bring a dessert to a friend’s dinner but there’s not much time to do it. Here’s a classic English Bread and Butter Pudding you can make easily, within a short time. I only spent an hour making this pudding from a recipe I got from an old English cookbook and which I have made changes to.

It doesn’t need a custard sauce as the custard is inside the pudding. It’s crusty, eggy and so delicious. I have even tried adding some brandy to it and it tastes great too.

You can also slice 3 or 4 bananas — pisang emas or berangan — and add a layer in between the bread with it.

Golden and fluffy -- the Bread and Butter Pudding

Golden and fluffy — the Bread and Butter Pudding

Bread and Butter Pudding

  • 6 slices of plain white local bread, generously buttered, then cut into 4 triangles each
  • 60g caster sugar
  • 120g raisins
  • 450 ml milk
  • 4 eggs, beaten
  • 1 teaspoon vanilla essence

Note: If you are using denser white bread from good bakeries, 5 slices of bread will be enough.

Method

  1. Butter generously each slice of bread. Cut into 2 triangles.
  2. Grease with butter a square or rectangular dish. Place the bread on the dish, sprinkling each slice with caster sugar and raisins till all the bread is used up.
  3. Add the remaining sugar to the milk in a small pot or saucepan. Add in vanilla essence. Stir the milk mixture over the fire till the sugar is melted. It will take a minute or two. The mixture should not be hot.
  4. Pour beaten eggs into milk, combine well with a spoon and pour the mixture over the bread in the dish.
  5. Let sit for five minutes, pushing the bread into the mixture so that every slice is soaked.
  6. Bake in oven at 170C till it is golden brown, about 35 minutes.
  7. Put a skewer through the centre and if it comes out clean, it’s cooked.
The pudding rising gloriously in the oven

The bread and butter pudding rising gloriously in the oven

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