Bread and Butter Pudding Recipe

Bread: The base of the pudding, you can use either white or wholemeal.

Butter: Adds richness and helps to create a golden crust.

Eggs: Provide structure and help to set the pudding.

Milk: Creates a creamy custard when combined with eggs.

Sugar: Sweetens the pudding.

Vanilla extract: Adds a lovely aromatic flavor.

Raisins: Optional, but they add a nice chewy texture and sweetness.

Nutmeg: Optional, for a warm, spicy note.

When preparing bread and butter pudding, ensure the bread is slightly stale. This allows it to absorb the custard mixture more effectively, resulting in a richer and creamier texture. If your bread is fresh, lightly toast it before buttering to achieve the same effect.

• bread - Substitute with brioche: Brioche adds a richer, buttery flavor and a softer texture to the pudding.

• bread - Substitute with croissants: Croissants provide a flaky, buttery texture that enhances the dessert's decadence.

• butter - Substitute with margarine: Margarine is a plant-based alternative that works well for those avoiding dairy.

• butter - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a good option for a dairy-free version.

• eggs - Substitute with flax eggs: Flax eggs are a vegan alternative made from ground flaxseeds and water, providing a similar binding effect.

• eggs - Substitute with chia eggs: Chia eggs, made from chia seeds and water, are another vegan option that works as a binder.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that adds a slightly nutty flavor.

• milk - Substitute with oat milk: Oat milk is a creamy, dairy-free option that works well in desserts.

• sugar - Substitute with honey: Honey adds a natural sweetness and a hint of floral flavor.

• sugar - Substitute with maple syrup: Maple syrup provides a rich, caramel-like sweetness and a unique flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.

• vanilla extract - Substitute with cinnamon: Cinnamon adds warmth and spice, giving the pudding a cozy flavor.

• Allow the bread and butter pudding to cool completely at room temperature before storing.
• Transfer the pudding to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
• Store the pudding in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven before serving.
• For freezing, wrap the cooled pudding tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
• Label the package with the date and contents to keep track of freshness.
• Freeze the pudding for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator.
• Reheat the thawed pudding in a preheated oven at 180°C (350°F) for about 15-20 minutes or until warmed through.
• For a crispier top, uncover the pudding for the last 5 minutes of reheating.
• Avoid refreezing the pudding once it has been thawed to maintain the best texture and flavor.

• Oven Method:

  1. Preheat your oven to 160°C (320°F).
  2. Place the leftover bread and butter pudding in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the top from drying out.
  4. Heat for about 15-20 minutes, or until warmed through. Remove the foil for the last 5 minutes if you want a crispy top.

• Microwave Method:

  1. Place a portion of the pudding on a microwave-safe plate.
  2. Cover it with a microwave-safe cover or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• Stovetop Method:

  1. Place a non-stick pan over low heat.
  2. Add a small amount of butter to the pan to prevent sticking.
  3. Place the bread and butter pudding in the pan and cover with a lid.
  4. Heat gently for about 5-10 minutes, turning occasionally to ensure even heating.

• Steam Method:

  1. Set up a steamer or use a pot with a steaming rack.
  2. Place the pudding in a heatproof dish and cover it with foil.
  3. Steam for about 10-15 minutes, or until heated through.

• Air Fryer Method:

  1. Preheat the air fryer to 160°C (320°F).
  2. Place the bread and butter pudding in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure it doesn't overcook.

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

• Baking dish: The container where the buttered bread slices are arranged 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.

• Whisk: Used to mix the eggs, milk, sugar, and vanilla extract together.

• Mixing bowl: The bowl where the egg mixture is prepared.

• Measuring jug: Used to measure the 300 ml of milk accurately.

• Measuring spoons: Used to measure the sugar and vanilla extract.

• Spatula: Helps to pour and spread the egg mixture evenly over the bread.

• Grater: If using nutmeg, this tool is used to grate it on top of the pudding.

• Oven mitts: Protects your hands when placing the baking dish in the oven and taking it out.

• Cooling rack: Allows the pudding to cool slightly after baking.

Preheat while prepping: Save time by preheating the oven while you butter the bread and prepare the egg mixture.

Use a whisk: Whisking the eggs, milk, sugar, and vanilla extract together quickly ensures a smooth mixture.

Layer efficiently: Arrange the bread triangles in the baking dish in a single layer to ensure even soaking.

Soak thoroughly: Pour the egg mixture over the bread slowly to ensure it is evenly soaked.

Check doneness: Use a toothpick to check if the pudding is set and golden brown, saving time on guesswork.