This English dessert is usually made by layering slices of buttered bread in a dish, scattered generously with raisins and let to soak in an egg and milk (or cream) custard mixture seasoned with nutmeg or vanilla.
It is then baked in the oven until the bread's exposed edges turn crisp and the custard sets into a soft creamy goodness. It may be eaten as is or served with custard or cream. Here is an easy dessert recipe for Bread and Butter Pudding.
3 tbsp caster sugar
2 cups milk and cream mixed together, half and half
½ tsp vanilla extract
1 loaf white bread, croissants, brioche or panettone
large handful raisins, soaked in Marsala
double cream or custard, to serve
- Preheat the oven to 180C/350F/Gas 4.
- Mix the eggs, sugar, milk and vanilla extract together in a large bowl.
- Slice the bread of your choice, toast and butter it and arrange in overlapping slices in the bottom of an ovenproof dish, leaving some edges sticking out at the top so that they crisp up. Scatter the soaked raisins over the top and then pour in the egg mixture.
- Bake for 30 minutes in the preheated oven and serve warm with cream or custard.