Video:How to Make Bread and Butter Puddingwith Elaine Lemm
Bread and Butter Pudding is one of Britain and Ireland's favorite desserts, and it's a great way to use up leftover bread. Watch this how-to video from About.com to learn how to make it.See Transcript
Transcript:How to Make Bread and Butter Pudding
Today I'm going to show you how to make one of our favourite desserts, which is a delicious Bread & Butter Pudding. This is such a fabulous desert as it is a great way of using up any left over bread.
Ingredients for Bread and Butter Pudding
- 50g / 2 oz soft butter
- 10 slices soft white bread, cut diagonally across or any of the other breads mentioned above
- 50g / 2 oz golden raisins/sultanas
- ¼ tsp freshly grated nutmeg
- ¼ tsp cinnamon
- 350 ml / 12 fl oz milk
- 50 ml / 2 fl oz double / heavy cream
- 2 large free range eggs
- 25g / 1 oz white sugar
- 1 tsp vanilla extract or paste (see note below)
Instructions for Making Bread and Butter Pudding
So to begin our Bread & Butter Pudding what we need to do is butter one side of the bread til you've used up all the slices, then cut them into quarters and just pop them to one side. I've prepared my pie dish, I’ve just greased it with a little butter. We take each of the pieces of bread and lay them into the bowl. Try and squeeze in as much bread as possible, and once you have a nice even layer in the bowl, you need to take the raisins and sultanas and just sprinkle over the bread, and then a little grated nutmeg and a little sprinkle of cinnamon. Then just repeat this process again to create a top layer.
Making the Custard for Bread and Butter Pudding
So we're just going to pop that to one side now whilst we make the custard.To make the custard put the milk and cream to heat through. Now I don't want this to boil I just want it to heat through gently. While that’s going on, into the bowl I'm going to put the eggs and about three quarters of the sugar, and a little splash of this lovely vanilla extract.
You can use a hand whisk for this, give it a good beating. The milk's warmed through so I'm going to pour the milk and the cream slowly into here. Carry on beating… if you add the milk too quickly at this point you’re going to end up with scrambled eggs.
Once that's all nicely incorporated we’ll bring back our Bread & Butter Pudding, and then slowly pour the custard over the bread, and just gently press the bread down into that lovely custard mixture.
Finishing the Bread and Butter Pudding
Finally, we just need to use the remaining sugar, sprinkle lightly over the top of the pudding. This now needs to rest for about thirty minutes or so to allow the bread to soak up all that lovely egg and milk and vanilla mixture. After thirty minutes pop it into a hot oven at 180 degrees Celsius for about 30 – 35 minutes until it's risen and golden brown.
Oh wow, look at that that. That is a belting Bread & Butter Pudding! Absolutely delicious, risen, golden brown. All this needs now is to be served with lashings of custard sauce. And, I actually like it when it’s cold, it makes a delicious snack.