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Desserts

Bread and Butter Pudding (Bread and Butter Pudding)

sjfegan

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6
Servings

Ingredients

  • 8 slices slightly stale bread, buttered
  • 75g (1/2 cup) Raisins or currants
  • 3 eggs
  • 480ml (2 cups) Milk
  • 65g (1/3 cup) Sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground nutmeg

Method

  1. Arrange the buttered bread slices, overlapping slightly, in a baking dish, scattering the raisins between the layers.
  2. Whisk together the eggs, milk, sugar and vanilla extract.
  3. Pour the custard mixture evenly over the bread, pressing down gently to ensure it's absorbed.
  4. Let sit for 20 minutes to soak.
  5. Preheat the oven to 180°C (350°F).
  6. Sprinkle with nutmeg.
  7. Bake for 35–40 minutes until set and golden on top.
  8. Serve warm.

Introduction: Buttered bread layered with dried fruit and baked in a rich custard, a comforting and economical Victorian dessert born of thrifty leftover cookery.

Cultural Background: Bread and butter pudding reflects the Victorian household’s careful economy, transforming stale bread into a comforting, custard-rich dessert, its combination of thrift and indulgence making it a beloved feature of family tables across the era.

Tips: Let the bread soak in the custard for a good period before baking, as this ensures even absorption throughout. Use slightly stale bread, as it absorbs the custard better than very fresh bread.

Variations: Add a swirl of marmalade between the bread layers for a citrusy twist. Serve with a little cream or custard poured over.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently in an oven at 160°C (325°F) for 15–20 minutes until warmed through.

Nutrition: Per serving (approx.): 280 kcal, 9 g protein, 10 g fat, 38 g carbohydrate.

FAQs:

Q: Why was this dish so appealing to Victorian households?

A: It reflected the era’s strong emphasis on thrift and avoiding waste, transforming stale bread into a genuinely indulgent, comforting dessert.

Q: Can other dried fruits be used?

A: Yes, sultanas or chopped dried apricots can be substituted or added alongside the traditional raisins or currants.

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