Bread and Butter Pudding
Bread & Butter Pudding
If you’re listening Leah, I miss the Cookbook Guru.
I miss it because it gave me a focus, a reason to take a different cookbook from the shelf each month, usually a book that was sitting neglected. My blog posting calendar had a rhythm then, it included at least one if not two or three recipes that I tested from the designated book, and sometimes I felt compelled to write a book review as well. I lack the self discipline to do this independently.
As I was thumbing through the pages of Mrs Beeton’s Cookbook today looking for a recipe for Bread and Butter Pudding I realised how much I missed the random wandering through older books, the gems of recipes that caught my eye and the adventure of cooking them to include on the Cookbook Guru Blog.
Half a loaf of stale brioche led me to this point and the decision to finish off the loaf making a bread and butter pudding.
My dear man loves desserts but our waist lines are wide enough and I think he needs to limit his sugar consumption, so I rarely make them. He love old fashioned puddings, custardy desserts especially. It had been so long since I’d made baked custard I needed help. Mrs Beeton had already proved to be reliable so I used her recipe to get the proportion of milk, eggs and sugar correct.
The Bread and Butter Pudding got a big tick of approval, it was dense and cake-like and we both wished for some fruit compote on the side.
Bread and Butter Pudding
8 thin slices of brioche
Butter
3 dessertspoons currants
3 eggs
500mls full cream milk
2 tablespoons sugar
topping:
2 teaspoons castor sugar
1 teaspoon cinnamon
1 tablespoon finely chopped walnuts
Preheat the oven to 160C or 150C fan forced. Generously butter a 1.5 litre deep sided oven proof dish.
Butter the slices of brioche, then layer them into the ovenproof dish. Scatter a spoonful of currants
over each layer, but not the top.
Whisk the sugar eggs and milk together until the eggs are completely incorporated.
Gently pour the custard over the the brioche slices in the dish and allow to rest for 1/2 hour so the custard is soaked up.
Combine the topping ingredients and scatter over the top.
Bake in the middle of the oven until the pudding is set, 45 minutes to 1 hour.
Test by inserting a sharp knife into the centre of the pudding and checking that the custard is set when you open the slit.
Serve warm or cold with fruit compote.
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25 comments on “Bread and Butter Pudding”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
Reblogged this on Chef Ceaser.
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This sounds delicious and I like your idea of serving with a fruit compote.
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The bread and butter pudding was quite rich made with brioche, a fresh aside would have been perfect
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Bread pudding is a fantastic way to end a meal. The only problem is that I so rarely prepare it. I just never think of it, Sandra, as Im tossing a half-loaf of bread in the bin. I need to stop that. I need to post your opening photo in my kitchen as a reminder that there’s a better, more delicious, way to handle old bread. Thanks for the course correction.
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I hate wasting food, and always find some way to use things up. Bread and butter pudding is a but more glam than the usual ourcome
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Everything looks so yummy!!
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I miss the cookbook guru too for forcing me to try new recipes and experiment in the kitchen. And I miss seeing the amazing food that everyone else was making in their kitchens. Maybe one day….
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No pressure xxx
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Hi Sandra, I too miss the Cookbook Guru – I do understand Leah’s dilemma though. It was fun when I had the cookbook but, of course, there were many books I didn’t have and I don’t really need anymore cookbooks. I am sure others were in the same boat.
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I use Panettone to make B&B pud, and because that is sweet itself, I put very little sugar in the egg and milk mixture….
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Yes you’re right Sue, use much less sugar and it will still be delicious
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I do it with cake, too….
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Never any cake leftovers here, my husband sees to that….
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No, sorry, I meant I drastically reduce the sugar in cake recipes!
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And I second that Leah, if you happen to be reading these comments and if not, I am sure Sandra will pass on the message. I miss the Cookbook Guru. after you did that Mrs Beeton challenge, I went and found myself a copy. It is a lovely read.
And as for this recipe Sandra, what a beauty. I have a loaf of frozen pannetone just waiting for this treatment.
What do we want? The Cookbook Guru. when do we want it? Now.
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I’ll pass the message on. Pannetone makes delicious B&B pudding. It was a cafe classic in my working days, baked in a springform pan then served in wedges like a cake.
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Yes, I remember that classic and make it often. Thanks for the tip re the Springform pan to get some height.
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I should hasten to add that make sure it’s a pan that seals well, also as Sue said, use very little sugar in the custard as the pannetone is already sweet.
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I love bread and butter pudding. It’s such as classic dish that I remember my mum making a lot when I was a child. I love Delia’s chocolate version too but nothing beats the classic recipe using stale bread, butter, sugar, milk and currants! The use of brioche in this though is great. I’ve sometimes used the chocolate filled brioches, and it turned out not too bad.
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I love a good bread and butter pudding, haven’t made one in ages though. I can understand you desire for a fruit compote alongside this, sounds delicious.
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The Yak would love this bread and butter pudding, I however, am not a big fan. But being so lovely to him, I will have to make him a small (expanding waistlines here too) gluten free version for one! Will wait for some cold weather. (It’s 31 degrees here today!)
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It hasn’t dropped below 30 here at all yet, I’m gasping. Thanks goodness for air con in the kitchen. Give the Yak a treat…
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My husband loves bread and butter pudding but the poor guy got stuck with me, who can’t eat it so I don’t make it any more. Selfish I know, but he doesn’t need to eat his portion and mine as well! Recently he lashed out and ordered Limoncello B&B Pudding in a restaurant and he led me astray to try a bite…it’s all I can think about 😳 I’m in awe of your dedication to food posts, Sandra. You do such a good job and it is not easy to write about cooking and food. Lucky us, getting to read them all!
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Are you home Ardys? It was either waste the stale loaf or bin it and I hate waste. Just sometimes a few extra brownie points don’t go astray. Cooking is my thing Ardys, and I love the photography aspect. Sometimes what I write comes easily, other times I struggle so having appreciative readers makes it worthwhile. Thank you
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We got home Tuesday and came to Adelaide yesterday! All a bit complicated to explain but our daughter lives here and we hadn’t seen her since before Christmas so it was just the tonic I needed after more than three weeks of difficult and rather sad time helping Mum. So happy to be back in Australia. ☺️
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