I call this my rainy day hug in a dish. I learned it at Nan’s tiny table where steam rose from a warm pan and we fought over the corner pieces. Pudding Recipes sit close to the stove and close to my heart. We start with soft bread and a lick of butter. The custard goes silky. The edges go toasty. The kitchen smells like vanilla and toast had a quiet chat. I slip in a handful of fruit and a grate of nutmeg. It bakes while you make tea and tell a small story about your day. 2 Ingredient Desserts it is not. Though the work stays simple. If rice calls your name you might crave Baked Rice Pudding or the Best Rice Pudding. If cake calls you flip to Cake Baking Recipes. If you love a twist try Asian Dessert Recipes one week and Almond Flour Desserts the next. Today we keep bread we keep butter we keep calm and we eat pudding.
Table of Contents
- 1) Key Takeaways
- 2) Easy Classic Bread And Butter Pudding Recipe
- 3) Ingredients for Classic Bread And Butter Pudding
- 4) How to Make Classic Bread And Butter Pudding
- 5) Tips for Making Classic Bread And Butter Pudding
- 6) Making Classic Bread And Butter Pudding Ahead of Time
- 7) Storing Leftover Classic Bread And Butter Pudding
- 8) Try these Dessert next
- 9) Classic Bread And Butter Pudding
- 10) Nutrition
1) Key Takeaways
I bake this for comfort and for quiet joy. The method stays simple and the payoff tastes rich. The bread drinks a soft custard and the top turns golden with a shy crunch.
This suits a weeknight and a slow Sunday. Pudding Recipes fit busy homes and small kitchens. Pudding Recipes also win holiday tables. That first spoon sets the mood.
From Linda at Cook Daily Recipe at www.cookdailyrecipes.com you get a steady guide and a friendly voice. We mix warmth with clear steps so you cook with calm hands.
2) Easy Classic Bread And Butter Pudding Recipe
Pudding Recipes make a busy night feel kind. Pudding Recipes also invite folks to linger at the table. I learned this pan in a tiny kitchen with a squeaky oven and a wobbly chair. The bread sat in neat rows and I waited by the door like a kid who heard the bell on the ice cream truck. The scent of toast and vanilla filled the room and time slowed. That is the joy here. Short list. Small effort. Big comfort.
We use day old bread that still feels soft to the touch. Butter goes on both sides for extra flavor and a tender bite. The custard mixes fast. Eggs. Milk. Cream. Sugar. Vanilla. A pinch of warm spice. The bread soaks and turns plush. The top browns and gets a light crisp. Every spoon gives soft custard under a toasty lid. It tastes homely in the best way.
I serve it warm with a little cream or a scoop of ice cream. Friends ask for seconds and then ask for the recipe. I smile and say it lives here at Cook Daily Recipe and that I am Linda and I am cheering for your oven. For short keywords I say custard bread pudding and oven baked comfort. For a longtail I say classic bread and butter pudding that feeds both heart and belly.
3) Ingredients for Classic Bread And Butter Pudding
Day old white bread I like a soft loaf that still springs back when pressed. The mild flavor lets the custard shine and the edges toast in the heat.
Unsalted butter Soft butter spreads clean and melts into the crumb. It adds body and a gentle nutty note that makes each bite feel lush.
Sultanas or raisins These sweet bites dot the pan and bring small bursts of chew. They balance the custard and keep the spoonfuls lively.
Large eggs Eggs set the custard. They bind milk and cream and give that smooth spoon feel that we all chase with a grin.
Caster sugar Fine sugar dissolves quick and sweetens without grit. The top also takes a little color that looks lovely.
Vanilla extract One teaspoon lifts the whole dish. The scent meets the warm bread and makes the room smell like a cozy bakery.
Full cream milk Milk stretches the custard and keeps it light. It carries the vanilla and spice through each bite.
Thickened cream Cream brings silk. The custard lands on the spoon with a soft sheen and a gentle wobble that feels just right.
Orange zest A little zest wakes the custard. Citrus oils add a bright note that pairs well with the sweet fruit.
Ground cinnamon A pinch adds warmth. It plays nice with vanilla and gives the top a hint of spice.
Fresh nutmeg A light grate over the top makes the crust smell special. The flavor stays gentle and never takes over.
Apricot jam or marmalade Warmed and brushed on the top it gives shine and a tiny tart edge that keeps the sweetness in check.
4) How to Make Classic Bread And Butter Pudding
Step one Heat the oven to a steady bake. Grease a medium dish so the edges release clean. This small start keeps the finish neat.
Step two Butter the bread on both sides. Cut each slice into tidy triangles. Layer them in the dish with fruit tucked between so each scoop finds a little sweetness.
Step three Whisk eggs sugar and vanilla. Add milk and cream. Add zest and cinnamon. The custard looks pale and smooth. No lumps. No fuss.
Step four Pour the custard over the bread. Press the top with clean hands so the bread drinks a little. Rest the dish so the soak reaches the center.
Step five Place the dish on a tray. Pour hot water into the tray to halfway up the sides. Bake until the top looks golden and the center sets with a soft wobble.
Step six Brush the top with warm jam. Rest the pan for a short spell. Serve with cream or ice cream and smiles at the table.
5) Tips for Making Classic Bread And Butter Pudding
Use bread that saw a day on the counter. It soaks well and holds its shape. Fresh slices can go soggy and lose that nice layered look.
Keep the custard simple and smooth. Whisk by hand and stop once the sugar dissolves. Over mixing pulls in bubbles that can bake into pockets.
Let the pan rest before and after the oven. Rest helps the soak and later helps the set. The spoon then slides in clean and the slice stands tall.
For a semantic flavor of our main idea try classic pudding desserts as a guide. Or search creamy pudding ideas when you want a twist. Those paths still lead you back to this pan and this calm method.
6) Making Classic Bread And Butter Pudding Ahead of Time
I like to build the dish in the morning and bake at night. The bread sits in the custard and takes on more flavor. The top still crisps in the oven and the center keeps that gentle wobble.
Cover the dish and chill it. When you plan to bake set it on the counter for a short time so the chill lifts. This helps the bake move even and keeps the texture soft.
For a longtail touch think easy baked custard dessert when planning. That phrase sums up the method and the mood. Cook Daily Recipe by Linda keeps your plan simple and your table happy.
7) Storing Leftover Classic Bread And Butter Pudding
Cool the pan until warm to the touch. Spoon leftovers into a tight box and chill. The pieces hold well and taste even better the next day.
To reheat place a serving in a small dish and warm in a gentle oven. The top wakes up and the custard turns soft again. A splash of cream on the side never hurts.
For a tidy search term think old fashioned pudding with raisins. That line helps friends find this guide. It keeps the focus on comfort and on simple home cooking.
8) Try these Dessert next
9) Classic Bread And Butter Pudding
Classic Bread And Butter Pudding Recipes
Ingredients
- 8 to 10 slices day old white bread crusts trimmed
- 60 g soft unsalted butter plus extra for greasing
- 100 g sultanas or raisins
- 4 large eggs
- 75 g caster sugar
- 1 tsp vanilla extract
- 350 ml full cream milk
- 200 ml thickened cream
- 1 orange zest only optional
- 1 tsp ground cinnamon
- Freshly grated nutmeg to taste
- 2 tbsp apricot jam or marmalade warmed for glaze optional
Instructions
- Heat oven to 170 C. Grease a medium baking dish.
- Butter the bread. Cut each slice into triangles. Layer in the dish with the fruit.
- Whisk eggs sugar and vanilla. Whisk in milk and cream. Add zest and cinnamon.
- Pour custard over the bread. Press the top so the bread drinks a little.
- Rest 10 minutes so the custard soaks through.
- Grate nutmeg over the top.
- Set the dish in a larger tray. Pour hot water into the tray to halfway up the sides.
- Bake 35 to 45 minutes until the custard sets and the top turns golden with crisp edges.
- Brush with warm jam for shine. Rest 10 minutes. Serve warm with cream or ice cream.
10) Nutrition
One homey serving gives a fair share of comfort. You get soft carbs from the bread and steady protein from eggs and milk. The cream adds richness that satisfies so smaller portions still feel generous.
For a light plate serve with fresh berries. The fruit lifts the sweetness and brings color that looks bright on the table. A spoon of plain yogurt on the side adds a gentle tang.
This sits in the dessert lane yet plays nice with a balanced week. Share it with friends and enjoy the warm hush that follows the first bite.
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