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Recipes
bread and butter pudding

Bread and butter pudding recipe

A delicious way to use up any leftover bread.

Serves4
Preparation15 Mins
Cooking Time30 Mins

My mother taught me “you shall waste not” and this is a great way to use up any leftover bread that’s going a little stale. It is such a classic dessert that almost every nation in Europe claims to have invented it! In France it is called pain perdu; in Switzerland it is brotauflauf; in Germany it is ofenschlupfer… Regardless of whoever got there first, we all agree that it is comfort food at its best.

Ingredients Required

Ingredients

380ml
double cream
380ml
milk
½ tsp
best vanilla extract or vanilla syrup
4
organic/free-range medium eggs
2
egg yolks
180g
caster sugar
1 pinch
sea salt
30g
unsalted butter, diced, plus extra to grease
80g
sultanas, soaked in sugar syrup for 30 minutes
200g
bread or brioche
icing sugar for dusting

Cooking Method

Chef tips

"Any dried fruit can be added instead of, or in addition to, the sultanas. Dried cherries soaked in kirsch are particularly delicious."

"It is important to immerse the bread in the custard to ensure the pudding will be luscious and moist."

Voila!

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This recipe is adapted from the book Kitchen Secrets

Raymond’s love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities - and useful tips throughout - this book brings Gallic passion and precision into the home kitchen.

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