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Brandywine Valley Bread and Butter Pudding

Bread and Butter Pudding
Bread and Butter Pudding
Google Image edited by Kimberley O'Dea

This is a traditional Scot- Irish bread pudding. It is a warm and whimsical comfort dish that the kids love. Its main distinction is that the slices of bread are buttered before being layered in the dish. Even adults are delighted with the mouthwatering crunch of the edges of toasted bread against the delicate custard. A family favourite that goes easy on the wallet. Day-old bread works best in this recipe. In Ireland, this pudding is often served with a spoonful of whipped cream. Here in the Brandywine Valley, we serve it with a scoop of vanilla ice cream. This recipe creates 6 servings.

8 slices firm dried white bread
2 cups milk
1/4 cup butter, softened
1/3 cup sugar, plus more for sprinkling on top
2 Tbsp. raisins
2 Tsp. vanilla
3 eggs

1. Preheat the oven to 350 degrees F and butter a 1-quart baking dish. Butter all the bread on one side, right out to the edges, and cut each slice diagonally into 2 triangles.
2. Line up the bread triangles in the baking dish, cut side downward. Sprinkle with raisins.
3. In a medium bowl, whisk the eggs, then beat in the milk and sugar. Add the vanilla and pour over the bread. Leave to soak for 10 minutes, so the bread can absorb the custard. It’s okay if the tips of the bread stick up from the egg and milk. Sprinkle lightly with sugar so the finished pudding sparkles when it comes out of the oven.
4. Bake for 20 to 25 minutes, until the bread pudding puffs gently and is golden brown. Serve warm.

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