Easy Bread and Butter Pudding is a simple solution to the leftover bread crisis. Because if you ask me, spoiled food is what I hate the most.
So it’s nice to do such recipes once in a while. The delicious taste even makes it A-plus!
Sometimes, we can’t avoid having a little spoiled food from our kitchen. But forgetting that you have a whole bag of uneaten bread is the worst. Of course, it will be such a waste to forcefully eat or just wait until it expires. That’s how people came up with this recipe. And not long after that, bakeries started practicing it to save their unsold bread too. It was such an amazing idea that I immediately tried to make it at home.
No need to get fancy ingredients and equipment to make this pudding. Usually, the ingredients are available in almost every kitchen. If not, they can be easily bought in any local supermarket.
I used the most common base used to make pudding - brioche. But you can also use any type available at home. Either white, whole-wheat, or something else. They will all work well with the recipe.
The eggs will keep the loaves together. Also, give it an overall pudding effect.
Our pudding will taste even better with melted butter, sugar, and ground cinnamon. They will provide a delightful sweetness and amazing buttery taste.
For creaminess, we’ll be needing some milk and pure cream.
The raisins are gonna make it more enticing. A hint of fruity taste never goes wrong. You may also add other dried fruits if you prefer.
How to make the best bread pudding
Cut each slice of brioche bread diagonally into halves. Place the slices on the baking tray. Try to distribute each of them properly on the tray and make sure that it gets fully covered. Add the raisins all over the tray.
In a large bowl, beat all the eggs. Then add the melted butter, milk, pure cream, sugar, and ground cinnamon. Mix them all together using a whisk. Pour the milk mixture into the bread pan until it gets completely soaked. Press on the brioche loaves using a spatula and let them absorb the mixture. Bake at 180C for about 25 minutes.
Optionally, sprinkle some powdered sugar for additional sweetness and color. Serve warm as much as possible. Top with vanilla ice cream (or Yakult in our case) to make it more exciting.
Make ahead and storage
There are two make-ahead ways to enjoy your pudding.
First, you may prepare all ingredients and let it sit in the refrigerator overnight before baking the next day. This is what they call the breakfast bread pudding. It is ideal for busy people who prefer preparing their food the night before it actually gets cooked.
Second, bake the pudding and keep it in the refrigerator after. This will make it last for another few days. You just have to reheat it in the oven when ready to be served.
You should be store and cover them tightly. This process will preserve them well inside the refrigerator.
Which bread can you use?
As long as you have any leftover bread at home, that will do. No need to specifically buy brioche. You can use whole-wheat or even sourdough.
Other than raisins and dried fruits, chocolates taste great with the recipe too. Try to add whichever flavor you like. The result will surprise you.
Easy Bread and Butter Pudding Recipe
- 10 slices brioche bread
- ½ cup raisins
- 6 medium eggs
- 100 g butter melted
- 2 cups milk
- 300 ml pure cream
- ¼ cup sugar
- ¼ tsp ground cinnamon
- 1 tbsp powdered sugar for toppings
- Slice the brioche bread diagonally into halves. Place them on the baking tray, overlapping to each other. Add the raisins all over. Set aside.
- In a bowl, beat the eggs, add melted butter, milk, pure cream, sugar and ground cinnamon. Mix until well incorporated.
- Pour the egg-milk mixture into the bread pan until it's completely soaked.
- Bake at 180°C for 25 minutes. Sprinkle some powdered sugar on top. Serve warm topped with vanilla ice cream.