Bread & Butter Pudding (small batch)
If you are looking for a very simple, classic dessert to make at the weekend, you can’t really go wrong with this classic bread and butter pudding recipe. This recipe has been pleasing people for many, many years. It has always been a favorite in my home, and has always been a favorite school dinner dessert as well.
This is a traditional English dessert recipe, very basic. Fragrant, and rich, with plenty of crispy butter bits on top, toasty and crunchy . . . and a wobbly souffle like custard base.
- 4 slices of bread from a small loaf (I used sour dough)
- softened butter to spread
- 2 TBS finely chopped candied peel or ginger
- 2 TBS dried currants
- 2 TBS granulated sugar
- the finely grated zest of 1/2 lemon
- 2 medium free range eggs (or one large free range egg and 1 large free range egg yolk)
- 2/3 cup (135ml) whole milk
- 1/4 cup (30ml) heavy cream
- nutmeg to grate over top
I am no stranger to bread pudding of any kind. I quite simply adore it. If you are like me, there will not be a bread pudding that you don’t fall in love with. Here are some other favorite versions that you might also enjoy!
CHOCOLATE BOX BREAD PUDDING FOR TWO – You could easily make this for more people. What you have here is a lush bread pudding made from stale croissants, with the added treat of some fudge bits and a few chocolate caramel barrels. A sprinkle of demerara sugar on top gives them a crisp sugary topping. Delicious served warm with some cream drizzled over top.
SWEET ALMOND BREAD PUDDING WITH BLACKBERRY SAUCE – Another small batch recipe which uses stale brioche. This has a lovely rich custard, with just the right amount of wobble, as well as lovely almond flavors and the crunch of flaked almonds on top. That blackberry sauce is to die for. You could also double this recipe to feed more if you wish.
Bread & Butter Pudding
- 4 slices of bread from a small loaf (I used sour dough)
- softened butter to spread
- 2 TBS finely chopped candied peel or ginger
- 2 TBS dried currants
- 2 TBS granulated sugar
- the finely grated zest of 1/2 lemon
- 2 medium free range eggs (or one large free range egg and 1 large free range egg yolk)
- 2/3 cup (135ml) whole milk
- 1/4 cup (30ml) heavy cream
- nutmeg to grate over top
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a deep baking or pie dish, about 5 by 7 inches in size, really well.
- Butter each slice of bread really well and then cut in half crosswise. If the bread slices are really large you can cut them in half yet again into quarters, leaving the crusts on.
- Arrange half of the bread over the base of the dish. Sprinkle the candied peel and half of the currants over top. Cover with the remainder of the bread and then the remaining currants.
- Whisk the eggs, milk and cream together in a jug along with the sugar, thoroughly combining them well. (Sometimes it is helpful to whisk the eggs first and then whisk everything else into them.)
- Pour the whole lot over the bread in the pan, smooshing the bread down a bit to make sure it gets covered as much as possible. (It won’t stay down and will bounce back up, don’t worry, hat’s normal. You just want some of the custard to soak into the top layer as well.)
- Grate a light dusting of nutmeg over top of the pudding. Bake the pudding on the center shelf of the oven for 25 to 30 minutes, until the top is golden brown and crusty in places. It will look really puffed up, but will sink as it cools.
- Leave to cool for 5 minutes before serving.
Did you make this recipe?
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Source: https://www.theenglishkitchen.co/2024/03/bread-butter-pudding-small-batch.html
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