British puddings are the best. Bread and butter pudding is a classic, a rich and comforting reminder of school dinners and Sunday teatimes. This bread and butter pudding recipe is perfect for using up leftovers, making it not only delicious but thrifty, too.
This is the second in our series Love Your Leftovers, designed to reduce food waste and save money. The first in the series was our recipe for Irish Potato Cakes.
The History of Bread and Butter Pudding
Bread and Butter Pudding has quite a history. It is believed to date back to the early 18th century in it’s current form. Eliza Smith’s The Compleat Housewife first mentioned bread and butter pudding in 1728. The recipe was said to have evolved from bread pudding, which originated in the 11th century. Whitepot was a Tudor dish and a forerunner to what we now know as rice pudding. Bread and butter pudding is thought to be a fusion of the two recipes, designed to use up stale bread and dairy.
A Versatile Way to Use Up Leftovers
This bread and butter pudding recipe can use any bread — white, wholemeal, croissants, French bread, brioche or even hot cross buns . You can substitute the dried fruit for chocolate chips and add a dash of cocoa powder to the milk for a chocolate twist.
You can even use old marmalade in this recipe, giving the pudding a refreshing zing. Spread the marmalade on the top layer of the bread for a citrusy caramelised topping.
Classic Bread and Butter Pudding Recipe
Ingredients
- 6-8 slices of stale bread (approximately 300g)
- 50g unsalted softened butter
- 100g mixed dried fruit
- 2 tablespoons sugar (plus extra for sprinkling)
- 600ml milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon mixed spice
Instructions
1. Preheat your oven to 180°C (160°C fan) or gas mark 4. Grease a deep baking dish with butter.
2. Butter the slices of stale bread on one side. Cut each slice into triangles or smaller pieces, as desired.
3. Arrange a layer of bread, buttered side up, in the base of the baking dish. Sprinkle half the mixed dried fruit and a tablespoon of sugar over the bread. Repeat the layers until all the bread and fruit are used, finishing with a layer of bread.
4. In a saucepan, gently heat the milk until warm but not boiling. In a separate bowl, whisk together the eggs, vanilla extract, mixed spice, and the remaining sugar until smooth. Slowly pour the warm milk into the egg mixture, whisking continuously to combine.
5. Pour the mixture over the bread layers, covering all the bread. Let it sit for about 10 minutes to soak.
6. Sprinkle a little sugar over the pudding. Place the baking dish in the oven and bake for 35-40 minutes until the custard is set and the top is golden brown and crispy.
7. Allow the pudding to cool slightly before serving. Enjoy!
This pudding instantly brings back the memory of childhood, and is a real favourite in our house. It’s versatile and thrifty, and incredibly satisfying. Serve it with lashings of custard, icecream or cream for an indulgent treat.
See more recipes like this in School Dinners Recipes by Sally Berry available for just £7.99 on Amazon
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