Bread and Butter Pudding Recipes
Choc Caramel and Apricot Variations of a Traditional English Pudding
Bread and Butter Pudding doesn't have to be boring. Try these adaptations of a favourite family dessert.
Traditional bread and butter pudding, also known as bread and butter custard, is a British family dessert made by baking buttered stale bread layered with currants, raisins and sultanas with an egg custard mixture. It is a great way of using up leftover bread and is easy to prepare.
These modern variations are great for family dinners or for entertaining.
Choc Caramel Bread and Butter Pudding
- white bread, sliced (at least 10 slices)
- 1 large granny smith apple, peeled and diced
- 50 g choc bits
- 100 g cup chopped pecans
- 100 g jersey caramels, chopped
- 3 cups milk
- 1 tablespoon butter
- 3 eggs, slightly beaten
- ½ cup packed brown sugar
- 2 teaspoons vanilla
- ¼ teaspoon salt
- ice cream or whipped cream for serving (optional)
Directions:
- Preheat oven to 180°C (375F). Lightly grease a 20 cm x 30cm rectangle baking dish.
- Remove crusts from bread and cut into 1.5 cm cubes.
- Spread bread cubes in the baking dish. Sprinkle with chopped apple, chocolate pieces and pecans.
- In a medium saucepan combine caramels, one cup of milk and butter. Cook and stir over medium-low heat until caramels are melted. Add remaining milk. Heat until mixture just begins to bubble around the edge of pan. Remove from heat.
- Using a whisk, slowly stir milk mixture into beaten eggs. Stir in brown sugar, vanilla, and salt.
- Pour over bread mixture. Press lightly with back of a large spoon to moisten all bread cubes.
- Bake for 35-40 minutes or until a knife inserted near the centre comes out clean.
- Serve warm. Top with ice cream or whipped cream if desired.
Apricot Bread and Butter Pudding
- 3 eggs
- 2 tablespoons caster sugar
- 1 teaspoon vanilla essence
- 2½ cups milk
- 30g butter
- apricot jam
- stale white bread, sliced (at least 8 slices)
- ½ cup chopped dried apricots
- ¼ teaspoon ground nutmeg
Directions:
- Preheat oven to 180C (375F). Butter a square or rectangular baking dish (approximately 3 cup capacity).
- Spread butter and apricot jam on each slice of bread, remove crusts and cut into thirds (three long rectangular pieces).
- Place layer of bread into baking dish. Sprinkle diced dried apricot over bread then place alternate layers of bread and apricots, finishing with a layer of bread (buttered side down).
- Place eggs, sugar and vanilla in a bowl and whisk together. Add milk gradually and whisk until well combined.
- Pour custard mixture slowly over bread ensuring that all bread is moistened. Allow to stand for 10 minutes to allow mixture to soak into bread. Use the back of a spoon to gently press top layers down to moisten. Sprinkle top lightly with nutmeg.
- Stand dish in a baking dish of boiling water (water should come half way up the sides of the smaller baking dish). Bake for approximately 35 – 40 minutes or until just set. (Check by inserting knife into centre. If it comes out clean the custard is set.)
- Serve warm with ice-cream or cream
- Variation: replace nutmeg with cinnamon or include sultanas with dried apricots.
Bread and butter pudding can be as simple or elaborate as desired. Experiment with different jams and fruit fillings to find a combination that appeals to the whole family.
The copyright of the article Bread and Butter Pudding Recipes in Baking & Desserts is owned by Susan Whelan. Permission to republish Bread and Butter Pudding Recipes must be granted by the author in writing.
