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
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
- Butter generously each slice of bread. Cut into 2 triangles.
- 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.
- 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.
- Pour beaten eggs into milk, combine well with a spoon and pour the mixture over the bread in the dish.
- Let sit for five minutes, pushing the bread into the mixture so that every slice is soaked.
- Bake in oven at 170C till it is golden brown, about 35 minutes.
- Put a skewer through the centre and if it comes out clean, it’s cooked.
The bread and butter pudding rising gloriously in the oven