Bread & Butter Pudding Without Cream
This classic pudding gets its richness from extra egg yolks rather than cream. An easy but satisfying dessert, it is perfect served warm with vanilla ice cream.
Ingredients
- 450 g (1 lb) white bread like challah or brioche, day-old, cut into 2cm (½in) slices (see note 1)
- 50 g (4 tbsp) unsalted butter softened, plus more for greasing the pan
- 100 g (⅔ cup) raisins or sultanas
- 3 eggs
- 2 egg yolks
- 75 g (⅓ cup) brown sugar
- 500 ml (2 cups) whole milk
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp nutmeg freshly grated
Instructions
- Preheat oven to 180°C/350°F. Thoroughly grease a 33×23 cm (13x9 in) baking dish. Spread each slice of bread with a layer of butter on both sides. One piece at a time, shingle half of the bread slices over the bottom of the baking dish. Sprinkle over half of the raisins. Repeat with the rest of the bread and raisins.
- In a large mixing bowl, whisk together the eggs, egg yolks, milk, sugar, vanilla, cinnamon and nutmeg until thoroughly combined.
- Pour the egg mixture over the buttered bread and raisins. Allow to soak for 10 minutes at room temperature.
- Move to the oven and bake until golden and set, about 20-30 minutes. Allow to cool for at least 10 minutes before serving, topped with custard or vanilla ice cream.
Notes
- I prefer using an enriched white bread for this recipe, like challah or brioche; however, any kind of soft white bread will do. I recommend avoiding crusty or artisan types of bread.
Nutrition
Calories: 338kcal | Carbohydrates: 51g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 325mg | Potassium: 312mg | Fiber: 2g | Sugar: 15g | Vitamin A: 434IU | Vitamin C: 1mg | Calcium: 228mg | Iron: 3mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
Tried this recipe or have questions?Click here to leave a rating and/or comment!
