Bread and Butter Pudding Recipe

This is the English version of this dessert as in France we use similar ingredients to make “pain perdu” which translate into lost bread.

One of our friends always requested this bread and butter pudding when he had dinner at our house. I have made it with bread, brioche, panettone, croissants only to name a few, they all taste really good but they were all slightly different. For this, I have made the original recipe with buttered bread, crust taken off. It’s such a simple dessert to make and lovely served with either custard or ice cream.

I made a couple of small puddings – suitable for 2 people (I did reduce the quantities by 1/3) but the list of ingredients will make a full-size pudding. I replaced the fruits with chocolate chips.

Ingredients

250ml of full-fat milk
300ml of cream
3 eggs plus one egg yolk
3 tsp of sugar – I used a mix of brown and white sugar
8 (approx) slices of buttered bread
75g dried fruit
Vanilla
A little demerara sugar to sprinkle on the top

Method

Cut the crust off the bread
Butter each slice
Cut into triangles
Butter your dish, put one layer of buttered bread, put half the fruits on the bread
Repeat the process

Custard

Put the cream, milk and vanilla into a pan and bring to the boil
In a jug, put the eggs, yolk and sugar and mix well
Pour the milk while mixing all the time so the eggs do not cook
Pour the custard on the bread and leave to rest for about 1/2
The bread will soak the custard.
Bake at 180C until golden brown (about 30 minutes)

By : Brigitte Kershaw

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