I used to work in my family's restaurant and helped run it. I love good food, and I've cooked family meals for over 60 years.
Bread and Butter Pudding: A Traditional English Dessert
It's hard to believe that you can turn a couple of slices of stale bread and a handful of raisins into such a delicious pudding, isn't it? But you can—just read the instructions below, and you'll see what I mean.
If you hate wasting food, then being able to use up stale bread in a tasty pudding will give you the added pleasure of being environmentally friendly as well as creating something your tastebuds will love.
It is very inexpensive to make bread and butter pudding, and this easy recipe is very suitable for a beginner to try out. Even a child could make it successfully.
Takes Only 5 Minutes!
|Prep time||Cook time||Ready in||Yields|
- 3/4 pint milk (you can use 1/4 pint of water and 1/2 pint of milk instead if you wish)
- 3 slices of bread, preferably thick
- 1 handful raisins, currants or sultanas
- Butter, to spread on the bread
- 1 dessert spoon sugar, white or brown
- 1/3 teaspoon mixed spice or cinnamon (optional)
- Warm the milk in a small saucepan.
- Whilst the milk is warming, butter the bread.
- Cut the bread into pieces about 1.5 inches square.
- Lay about half the bread in a baking dish, so that the pieces are slightly resting on each other, and not flat along the bottom of the dish.
- Scatter half the raisins, currants or sultanas over the bread and down the crevices.
- Add the rest of the bread in a layer and scatter the rest of the raisins, currants or sultanas over the bread.
- Pour the warm milk (or milk and water mixture) over the bread.
- Sprinkle the sugar evenly over the top and add the spice.
- Put the dish in an oven on medium heat for 20 minutes until the top of the pudding is lightly browned.
- Serve the bread and butter pudding hot, with custard.
If you cook two dishes of bread and butter pudding together, you can store one to use later and save yourself some time.
Serving Suggestion: Custard
So whilst your bread and butter pudding is cooking in the oven, you can quickly make some custard, or otherwise you can buy ready-made custard in a carton or tin, where all you have to do is heat it up just before you serve up your pudding.
The brand I like is Bird's Custard Powder. I have been using it myself for 60 years, ever since I learned to cook. It has a smooth texture, is easy to use and tastes good.
Are Desserts Going Out Of Fashion, Or Are They Still As Popular As Ever?
Here's a Slightly Different Recipe Which Uses Eggs
Please Do Leave A Comment - I Love To Hear From People All Over The World
Diana Grant (author) from London on March 19, 2020:
Yes, RoadMonkey, I noticed that most of the videos I checked out use eggs and melted butter, but when I was working in a restaurant I was taught to butter the bread, rather than melt the butter, and then just pour milk over the mixture, and eggs were just not part of the ingredients.
RoadMonkey on March 18, 2020:
I used to love bread and butter pudding as a child. I still do but my husband isn't fond of it. I made it with an egg. Never tried just milk without the egg. I always thought using up the fruit loaf after Christmas made an extra special luxurious version. Mouth watering now!
Diana Grant (author) from London on November 16, 2014:
Silly me - I've now corrected that, thank you Dressage Husband - 1/3 teaspoon of mixed spice or cinnamon (optional)
Stephen J Parkin from Pine Grove, Nova Scotia, Canada on November 15, 2014:
It looks good, but you mention adding spice in the instructions and nowhere in the ingredients do you say what or how much!
Kathryn Grace from San Francisco on September 30, 2014:
Want! If only we had some bread in the house. We were away over the weekend and I haven't stopped since we got home to shop or to bake a new loaf. That looks SO good. Thank you for sharing your recipe, and thank you too for caring about food waste.
Elsie Hagley from New Zealand on August 26, 2014:
I have been making this pudding for years, great for feeding a large family. Just came across your recipe, on my list for tea tonight. Thanks for the memories.
Linda Crampton from British Columbia, Canada on October 27, 2013:
I love bread and butter pudding! I haven't eaten it for a while, though. Thanks for the recipe. I'll make some soon - and I'll definitely add custard!
Diana Grant (author) from London on November 05, 2012:
That's good news, 2patricias, and thank you.
2patricias from Sussex by the Sea on November 05, 2012:
Nice photos. I don't think I've made this without eggs. This would make a great 'last minute' dessert.
I am including this in my Recipe Index for HubPages.
Jenn from Pennsylvania on August 28, 2012:
Great recipe idea! I've never heard of bread and butter pudding before reading this. Would definitely like to try this.
Diana Grant (author) from London on August 13, 2012:
Yes, it's really fast to make, apart from the cooking time.
moonlake from America on August 10, 2012:
This sounds good. My husband loves bread pudding. I will have to try it. It's an easy way of doing a fast dessert in the oven. I think I always make my bread pudding to complicated. Thanks for sharing. Voted up and pinned.
Diana Grant (author) from London on May 26, 2012:
Cook it this weekend, whilst it's hot off the press, fresh in your mind, and pervading your senses!
frogyfish from Central United States of America on May 26, 2012:
A different recipe for bread pudding, but sounds easy and simple to fix. I do want the custard on it - yum. Thank you for sharing your quick recipe.
Diana Grant (author) from London on May 26, 2012:
I hope you enjoy it - it's lekker (see, I was in South Africa too!)
Tony Flanigan from East London, South Africa on May 26, 2012:
After Teresa and my daughter, YOU are my favourite woman. I have been looking for a bread and butter pudding recipe the way my Mother used to make it - and THIS IS IT! Thank you so much for this recipe!