Why You’ll Love This Recipe

• Ultimate comfort food: A classic British dessert perfect for cold evenings.
• Incredibly budget-friendly: Makes delicious use of stale bread and pantry staples.
• Simple to prepare: Requires minimal culinary skill for a spectacular result.
• Crowd-pleasing flavor: The combination of creamy custard, soft bread, and sweet fruit is universally loved.
• Reduces food waste: The perfect recipe for using up leftover or day-old bread.

Equipment You’ll Need

• 2-quart (or similar size) ovenproof baking dish
• Large mixing bowl
• Saucepan
• Whisk
• Sharp knife
• Cutting board
• Measuring cups and spoons

Ingredients

• 8-10 slices of stale white bread, crusts on or off, to your preference
• 4 tablespoons (1/4 cup) unsalted butter, softened
• 1/2 cup raisins or sultanas
• 2 cups whole milk
• 1/2 cup heavy cream
• 4 large eggs
• 1/2 cup granulated sugar, plus 1 tablespoon for sprinkling
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon freshly grated nutmeg
• A pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C). Generously grease your 2-quart baking dish with butter.
2. Take your slices of stale bread and spread a layer of softened butter evenly on one side of each slice. You can cut the slices in half diagonally to form triangles if you wish for a more traditional look.
3. Arrange a layer of the buttered bread slices, butter-side up, in the bottom of the prepared baking dish, overlapping them slightly. Sprinkle half of the raisins over the bread.
4. Create a second layer of buttered bread on top, arranging them neatly. Sprinkle the remaining raisins over the top.
5. Prepare the custard. In a medium saucepan, gently heat the milk and heavy cream over medium-low heat until it is warm and steaming. Do not let it boil. Remove from the heat.
6. In a large mixing bowl, whisk together the eggs, 1/2 cup of granulated sugar, and the pinch of salt until well combined and slightly pale.
7. Slowly and carefully, pour the warm milk and cream mixture into the egg mixture, whisking constantly. This process, known as tempering, prevents the eggs from scrambling. Continue whisking until the mixture is smooth.
8. Stir in the vanilla extract and half of the grated nutmeg.
9. Gently and evenly pour the custard mixture over the arranged bread slices in the baking dish. Press down lightly on the bread with the back of a spoon to ensure it is submerged and begins to soak up the custard.
10. Let the pudding stand at room temperature for at least 30 minutes. This is a crucial step that allows the bread to fully absorb the custard, resulting in a much creamier, more consistent texture.
11. After soaking, sprinkle the top of the pudding with the remaining 1 tablespoon of sugar and the rest of the freshly grated nutmeg. This will create a delicious, slightly crisp crust.
12. Place the baking dish in the preheated oven. Bake for 45-50 minutes, or until the custard is set and the top is golden brown and puffed up. The center should have a slight wobble when you gently shake the dish.
13. Remove the pudding from the oven and let it cool for at least 10 minutes before serving. It will firm up slightly as it cools. Serve warm.

Expert Cooking Tips

• Stale Bread is Essential: Using bread that is a day or two old is the most important tip. Fresh bread is too soft and will turn to mush, while stale bread has the structure to absorb the custard without disintegrating.
• Use a Bain-Marie (Water Bath): For an extra-creamy, silky custard that will never curdle, place your baking dish inside a larger roasting pan. Pour hot water into the larger pan until it comes halfway up the sides of your pudding dish. This ensures gentle, even cooking.
• Don’t Overheat the Milk: When warming your milk and cream, just bring it to a steaming point. Boiling it can cause it to form a skin and can make tempering the eggs more difficult.
• The Soaking Step is Non-Negotiable: Don’t be tempted to skip the 30-minute soaking time. This is what separates a good bread pudding from a great one. It ensures every piece of bread is saturated with custard.

Substitutions and Variations

Feel free to get creative with this recipe. For a richer pudding, use brioche, challah, or croissant instead of white bread. You can swap the raisins for other dried fruits like cranberries or chopped apricots, or even add chocolate chips. For a different flavor profile, add a teaspoon of cinnamon or a little lemon zest to the custard. Non-dairy milk and butter can be used, but the texture of the final custard may be slightly different.

Common Mistakes to Avoid

The most common mistake is using fresh bread, which leads to a soggy, porridge-like consistency. Another frequent error is overbaking; this causes the egg custard to curdle and become grainy or watery. Keep a close eye on it and remove it from the oven when it’s just set with a slight jiggle in the center. Finally, rushing the process and not allowing the bread to soak properly will result in dry patches within the pudding.

Serving Suggestions

Grandma’s Bread and Butter Pudding is delightful on its own, but it’s even better with a simple accompaniment. Serve it warm from the dish with a drizzle of heavy cream, a generous scoop of vanilla ice cream that melts into the warm pudding, or a pool of classic pouring custard (crème anglaise). A simple dusting of powdered sugar just before serving also adds a touch of elegance.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pudding is delicious cold, but it can also be reheated. To reheat, place individual portions in the microwave for 30-60 seconds, or place the entire dish, covered with foil, in a 300°F (150°C) oven for 15-20 minutes until warmed through.

Frequently Asked Questions

Can I make bread and butter pudding ahead of time?

Yes, you can assemble the entire pudding (up to the point of baking) and store it, covered, in the refrigerator for up to 24 hours. This actually enhances the flavor as the bread has more time to soak. When ready to bake, let it sit at room temperature for 20 minutes, then bake as directed, possibly adding 5-10 minutes to the cooking time.

Why did my pudding turn out watery?

A watery or separated pudding is usually a sign that the custard was overcooked, causing the eggs to curdle and release liquid. To prevent this, bake it just until the center is set but still has a slight wobble. Using a water bath (bain-marie) also helps regulate the temperature and prevents curdling.

Can I use different types of bread?

Absolutely! While simple white bread is traditional, enriched breads like brioche or challah create an even richer, more decadent pudding. You can also use leftover croissants, panettone, or even hot dog buns. The key is that the bread should be slightly stale.

Conclusion

In a world of complex gastronomy and fleeting food trends, the enduring charm of Grandma’s Bread and Butter Pudding is a comforting constant. It’s a dish that tells a story of resourcefulness, love, and the simple joy of a shared meal. By following this recipe, you’re not just making a dessert; you’re partaking in a tradition, creating a moment of warmth and comfort that will be remembered long after the last spoonful is gone. We hope this recipe brings as much joy to your table as it has to ours for generations.