Bread and Butter Pudding
Ingredients
- 300 gMilk bread, artisanal (sliced)
- 50 gUnsalted butter (softened)
- 50 gRaisin (whole)
- 3 pcEgg (beaten)
- 80 gBrown sugar
- 300 mlWhole milk
- 200 mlCream
- 1 tspCinnamon ground
- 1 pinchNutmeg
- 1 tspVanilla extract
- 200 gBrioche (sliced)
Method
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.
- 1
Generously spread the bread and brioche slices with butter. Cut them into regular triangles.
- 2
Arrange the bread and brioche triangles in a baking dish, overlapping them. Sprinkle the raisins between the layers.
- 3
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat gently in the oven to restore the crispy top.
