Bread and Butter Pudding
Classic bread and butter pudding made with layers of buttered bread, raisins, and cinnamon soaked in a silky egg custard. Baked to golden perfection for a cozy dessert everyone will love.
8 Servings
Ingredients
- 8 slices of white sandwich bread crusts removed
- 2 tablespoons unsalted butter softened
- ⅓ cup raisins
- 2 teaspoons ground cinnamon
- 1½ cups whole milk
- ¼ cup heavy whipping cream
- 2 large eggs
- ¼ cup granulated sugar plus extra for topping
Instructions
Prepare the bread:
- Remove the crusts from each slice of bread. Spread softened butter evenly on one side of each slice. Cut each slice diagonally to form triangles.
Layer the dish:
- Lightly grease a 9×9-inch baking dish. Place a single layer of the buttered bread slices, butter side facing up, along the bottom. Sprinkle with half of the raisins and 1 teaspoon of cinnamon.
Repeat layers:
- Add a second layer of bread triangles over the first. Top with the remaining raisins and the rest of the cinnamon.
Make the custard:
- In a small saucepan, gently warm the milk and cream over medium heat. Do not allow the mixture to boil.
Temper the eggs:
- In a separate bowl, whisk together the eggs and sugar until smooth. Slowly add a small amount of the warmed milk mixture to the eggs while whisking continuously. Once tempered, add the egg mixture back into the saucepan with the remaining milk mixture and whisk well to combine.
Soak the pudding:
- Pour the custard evenly over the layered bread in the baking dish. Allow the dish to rest at room temperature for 30 minutes so the bread can fully absorb the liquid.
Bake:
- Preheat the oven to 350°F (175°C). Bake the pudding for 30 minutes or until golden brown on top and set in the center. Sprinkle a little extra sugar on top just before serving for added texture, if desired.
Notes
To make this recipe gluten-free, simply substitute the white sandwich bread with a certified gluten-free bread of your choice. Ensure the bread is slightly dried out or lightly toasted to prevent it from becoming too soggy. All other ingredients listed are naturally gluten-free, but double-check the packaging on cinnamon and raisins for any potential cross-contamination.