It’s getting to that time of the year when we start to crave comfort food, and bread and butter pudding totally hits that spot. This easy recipe uses ingredients you probably already have in your kitchen.
You can use any type of bread – white, brown, wholewheat – and it’s absolutely fine if it’s stale (so long as it’s not actually mouldy). For the fruit, raisins are traditional, but you could use any kind of dried fruit, or even small chunks of fresh fruit like apples, bananas, peaches or plums. Feel free to add nuts too, if you have some.
- 8 slices of bread
- 2-3T raisins or any dried fruit
- 3 eggs
- 2c milk
- 3T sugar, brown or white
- 1t ground cinnamon (optional)
Use butter or oil to grease a large ovenproof dish (bear in mind that the mixture rises a lot). Then butter the slices of bread – it doesn’t matter if they tear. If you’re feeling fancy, you can cut off the crusts, or just leave them on for added texture.
Cut the slices into quarters and arrange a layer of bread, butter-side-up, in the bottom of the dish. Sprinkle over some raisins or whatever fruit you’re using. Then add another layer of bread, then a few more raisins. Don’t worry if there are a few gaps as the bread will expand to fill them. Keep going until you’ve used up all the bread and raisins, finishing with a layer of bread, butter-side-up again.
Beat the eggs, milk and half of the sugar together, and pour this mix over the bread. Sprinkle the remaining sugar and the cinnamon over the top. Leave the dish to stand for at least half an hour (or much longer if you like, even overnight) so the bread can absorb the liquid.
Then preheat your oven to 180°C and pop the dish in. Bake for about an hour. You’ll see the bread swelling up even further and it should go golden-brown. It’s ready when you can stick a fork in and there’s no liquid lying around in the bottom of the dish.
Serve hot just as is, or with cream or yoghurt and/or extra jam or sugar if you like.