Bread and Butter Pudding

Buttered golden bread slices soaked in a rich vanilla custard. The top is crisp and toasted while the center remains soft and wobbly under the spoon.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 901
• Protein: 20 g
• Carbs: 98 g
• Fat: 47 g

Ingredients

• 300 g Milk bread, artisanal ( sliced )
• 50 g Minimum butter sweet ( softened )
• 50 g Raisin ( whole )
• 3 piece Egg ( beaten )
• 80 g Brown sugar
• 300 ml Whole milk
• 200 ml Cream
• 1 tsp Cinnamon ground
• 1 pinch Nutmeg
• 1 tsp Vanilla extract
• 200 g Brioche ( sliced )

Instructions

1. Bread and brioche preparation

   Generously spread the bread and brioche slices with butter. Cut them into regular triangles.

2. Assembling the dish

   Arrange the bread and brioche triangles in a baking dish, overlapping them. Sprinkle the raisins between the layers.

3. Custard mixture

   In a mixing bowl, whisk the eggs with the brown sugar, cinnamon, nutmeg, and vanilla. Stir in the milk and cream. The mixture should be smooth.

4. Soaking

   Pour the mixture over the bread and brioche. Press down lightly with a fork so everything is well soaked. Let rest for 20 minutes at room temperature.

5. Baking

   Bake at 180°C. The pudding is ready when the top is golden brown and the custard is set but still slightly wobbly in the center.

Chef's tips

• Use two or three-day-old bread; it will soak up the custard much better without falling apart.
• Don't skip the resting time: the bread needs to be heavy with liquid before baking to ensure a soft center.

Storage

Keeps for 2 days in the fridge. Reheat gently in the oven to restore the crispy top.