Vanilla Bread and Butter Pudding
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
A rich and comforting dessert made with stale bread, creamy vanilla, and a hint of sweetness.
Ella x
Ingredients
- 250stale bread
- 150 ggranulated sugar
- 75 gbrown sugar
- 100 gunsalted butter
- 2large eggs
- 5 mlvanilla extract
- 150 mlheavy cream
- 200 mlmilk
- 1½ gcinnamon
- ½ gnutmeg
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use an oven thermometer for accuracy.
- 2
Cut the stale bread into 1cm cubes and place in a large bowl.
Tip: Use a serrated knife for clean cuts.
- 3
In a separate bowl, whisk together the granulated sugar, brown sugar, cinnamon, and nutmeg until well combined.
Tip: Use a hand mixer or whisk for best results.
- 4
Add the unsalted butter to the dry ingredients and mix until crumbly.
Tip: Make sure to scrape the sides of the bowl.
- 5
Pour in the heavy cream, milk, and vanilla extract, and stir until the mixture is well combined.
Tip: Use a spatula for smooth strokes.
- 6
Add the cubed bread to the mixture and stir until the bread is evenly coated.
Tip: Use a gentle touch to avoid breaking the bread.
- 7
Transfer the mixture to a 20x20cm baking dish and cover with aluminum foil.
Tip: Make sure the foil is tight and even.
- 8
Bake for 25-30 minutes or until the pudding is golden brown and set.
Tip: Check for doneness by gently jiggling the dish.
- 9
Remove the foil and bake for an additional 5-10 minutes or until the top is lightly browned.
Tip: Keep an eye on the pudding to avoid burning.
- 10
Remove from the oven and let cool for 10-15 minutes before serving.
Tip: Serve warm or at room temperature.
- 11
Serve the bread and butter pudding warm, topped with your choice of whipped cream or ice cream.
Tip: Optional, but highly recommended.
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