THIS classic dish lends itself to a little modern tweaking that still makes it one of the best comfort foods on a cold night.
Heather Carston
BREAD and butter pudding is a timeless dessert that brings comfort and nostalgia to every bite.
And as I discovered the other day, it’s a great way to use up either bread that’s a few days old, or in my case, croissants. Brioche bread is another which lends itself really well to this – as much as it does to the classic French toast.
This classic recipe combines simple ingredients to create a fabulous comfort pudding that’s perfect for those cold winter nights of the past couple of weeks.
The addition of plump sultanas adds a burst of sweetness that complements the custardy bread beautifully.
But you can also add additional flavour by adding marmalade or apricot jam onto the bread slices, or a splash of brandy or Cointreau to the custard when you add the milk.
Ingredients:
- slices of one or two day-old bread (white or whole wheat), crusts removed. Or, three croissants of the same age bracket.
- Tbs softened butter
1/2 C sultanas
- large eggs
1/3 C sugar
- C milk (blue top is best)
- tsp vanilla
Ground nutmeg, for sprinkling
Whipped cream or custard, for serving (optional).
Method:
Preheat the oven to 175C. Lightly butter each slice of bread on one side and cut them into halves diagonally.
Arrange the bread triangles in a single layer in a greased baking dish, slightly overlapping them.
Sprinkle the sultanas evenly over the bread slices, ensuring they are distributed throughout the dish.
In a medium bowl, whisk the eggs and granulated sugar together until well combined and slightly pale. Add the milk and vanilla extract, and whisk until everything is mixed thoroughly.
Slowly pour the custard mixture over the bread and sultanas, ensuring all the bread is soaked. Gently press down on the bread to help it absorb the custard.
Allow the pudding to rest for about 15-20 minutes, giving the bread ample time to soak up the custard mixture.
Bake for 40-45 minutes, or until the pudding is set and the top is golden brown.
Once done, remove the pudding and let it cool slightly before serving. While it’s still warm, you can sprinkle a touch of ground nutmeg over the top for extra flavour.
Serve the bread and butter pudding with a dollop of whipped cream or a drizzle of custard for added indulgence.
For a twist on the classic, consider adding a layer of marmalade or apricot jam between the bread slices.
This classic bread and butter pudding with sultanas embodies the essence of comfort food. Its soft, custardy interior and crispy top, combined with the sweetness of sultanas, make it a dessert that’s loved by all generations.
Whether enjoyed on a cozy evening at home or served as a special treat at gatherings, this recipe is sure to bring smiles to the faces of those who taste it.
