Cook and Scale

Bread and Butter Pudding

6 servings · 65 min total

Buttered bread layered with raisins, soaked in a vanilla custard, and baked until the top crisps and the middle turns soft and creamy. Nursery comfort at its finest.

Ingredients

8 white bread
60 g butter, softened
80 g raisins
4 dl milk
2 dl heavy cream
3 egg
80 g white sugar
2 tsp vanilla extract
1 tsp ground cinnamon
1 tbsp white sugar, for the top

Contains: Gluten, Milk, Egg, Sulphites

Allergen info is best-effort — please verify yourself.

Method

1.
Layer the bread — Butter the slices of bread, cut them into triangles, and layer them overlapping in a greased baking dish, scattering the raisins between the layers.
2.
Make the custard — Whisk the milk, cream, eggs, sugar, vanilla, and cinnamon into a smooth custard.
3.
Soak the bread — Pour the custard evenly over the bread and press down gently. Let it soak for 15 minutes so the bread drinks it in.
4.
Bake until golden — Heat the oven to 180C. Sprinkle the top with sugar and bake for about 45 minutes until puffed and golden with a set custard. Serve warm.