Bread and Butter Pudding
This traditional English dessert sits somewhere between a pastry and a custard. Layered with raisins and chocolate, you'll love this Bread and Butter Pudding!
Prep Time 40 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Breakfast, Dessert
Cuisine British
Servings 4
Calories 387 kcal
- 5 slices of buttered bread cut into triangles, with the crusts removed (breadcrusts, especially hard crusts, don’t absorb the liquid very well)
- 1/3 cup raisins
- 1/3 cup bittersweet chocolate chips optional
- Grated lemon rind from ½ lemon
- 2 eggs
- 2 cups whole milk
- 2 1/2 tbsp sugar
- Butter to grease the pie dish
Butter a deep, 1-pint pie dish.
Put in a layer of bread and butter slices, buttered side up
Add a sprinkling of raisins, chocolate chips, and lemon zest
Continue to add more layers, alternating the buttered bread with raisins and chocolate chips, and ending with buttered bread on the top
In a bowl, beat the eggs.
Combine the milk and sugar in a pot and heat almost to boiling, then allow it cool slightly.
Combine the milk and sugar with the eggs, whisking them together.
Pour this over the bread and butter layers and let the mixture rest for about a half hour, giving the bread time to absorb the liquid.
Bake at 325-degrees F for 45 minutes, or until the top is puffy and golden.
Keyword Bread and Butter Pudding, Bread Pudding, English dessert