Bread and Butter Pudding Recipe

Bread and Butter Pudding Recipe

Chef Kieron’s favorite bread and butter pudding recipe!

This traditional British comfort dessert is custardy on the inside, golden and buttery on top. It’s a great way to use up left over bread, if you have anything hanging around after your latest visit to Zingerman’s Bakehouse!

Bread and Butter Pudding Recipe
Materials Needed:
  • 9×13 inch baking dish (we love this one from Lodge Cast Iron)
  • You may end up with a bit extra, in which case toss it in an 8×8 inch baking dish and enjoy the following day!
Ingredients:
  • Currents, 2 oz or ⅓ cup
  • Sultanas, 2 oz ⅓ cup
  • Raisins, 2 oz or ⅓ cup
  • Dried Cherries, 2 oz or ⅓ cup
  • Rum, 4 oz or ½ cup
  • Egg yolks, 14 oz or 19 eggs
  • Sugar, 25 oz or 3 ½ cups
  • Cream Cheese, 6 oz or ¾ cup
  • Cream, 26 fl oz or 3 ¼ cup
  • Milk, 26 fl oz or 3 ¼ cup
  • Orange Zest, 2 full oranges
  • Lemon Zest, 2 full lemons
  • Vanilla, 1 oz or 2 tbsp
  • Bread, 42 oz (We like to use white, french baguette or farm bread from Zingerman’s Bakehouse!)
  • Melted Butter 3.5 oz or ½ cup
  • Apricot Jam 2.5 oz or ⅓ cup
  • Water 3.5 fl oz or ½ cup
Instructions:
  • Step One:
    • Place all the dried fruits into a small container.
    • Add the rum and allow to soak overnight.
  • Step Two:
    • Whisk the egg yolks, cream cheese and sugar together until light and fluffy (about 10-15 minutes with a Kitchenaid).
    • Meanwhile, place the cream, milk, vanilla and orange and lemon zest in a pot and bring to a simmer for 5 minutes.
    • Slowly pour ¼ of this mixture over the egg/sugar mix to temper the eggs, whisking continuously.
    • Add the rest of the pot contents and whisk fully.
    • Let cool for 30 minutes.
  • Step Three:
    • Set oven to 350F.
    • Rub butter on a 9 x 13 inch baking dish.
    • Arrange one layer of sliced bread over the base of the dish.
    • Sprinkle the soaked fruit on top of the bread.
    • Repeat this, adding another layer of sliced bread and soaked fruit.
    • Pour the milk mixture in, making sure to not overflow the dish. If it looks to full, wait about 10 minutes for it to soak in and then add more.
    • Let soak for 30 minutes. 
    • Press down on the bread with your hands (this gets squishy!)
    • Wipe the edges of the dish and cover with tin foil
    • Place the baking dish in a deep roasting pan and put in the oven. 
    • Add hot water to the roasting pan until it comes about half way up the edge of the baking dish.
    • Close oven and cook for 30 minutes.
  • Step Four:
    • Raise oven temperature to 375F.
    • Remove the tin foil and brush the top with melted butter.
    • Place back in oven until the top is golden brown.
    • To insure that the center is fully cooked, remove from the over and give it a gentle push in the center – you should see no liquid! If it’s still runny, place back into the oven for a further 10 minutes.
    • Once finished, brush the top of the bread with melted jam.
    • Allow to cool for 30 minutes and serve.
Kieron’s Tip:
  • Want to save your leftovers? Place a piece of greaseproof paper on top of your bread pudding followed by a small board and place in the fridge overnight. The next day,  place in the oven at 350F for 5 minutes and slice into thick pieces. Reheat pieces individuals in a saute pan or griddle (we use this reversible griddle from Lodge Cast Iron) with a little oil, cooking all four side until lightly colored.

Photo by Marina Goldi