Bread and butter pudding was a favourite dessert of mine as a child. My nan used to make this for us when the bread was going stale and they had too much milk. Everyone loved this dessert and it was always eaten by the whole family. Sadly my nan was not the greatest lover of cooking but I always enjoyed her meals.
Food historians can trace the history of bread pudding to the early 11th and 12th centuries. Frugal cooks would look for ways to use the stale leftover bread instead of throwing it away. So they decided to make it into a pudding. The dish has always been popular with the working classes in England and in the 13th century it was known as the poor man’s pudding. Nowadays it can be found on the menus of top class restaurants.
Traditionally bread pudding has been made using white bread, but it can be made using any types of bread including hot cross buns, burger buns and fruit loaf. Now if you have been reading my previous blog posts, you will know I don’t eat bread as I have a slight gluten intolerance. So I made this little dessert for my family. Apparently, it was delicious and my husband commented that it was like a custard tart. Sourdough bread is easier to digest for most people so therefore better for the body. So this is a healthy and comforting dessert. Well worth a try.
- Bread knife
- Chopping board
- Mixing bowl
- Measuring jug
- Small pan
- Pirex Dish
- Sourdough bread x 300g
- Milk x 300mls
- Butter x 75g
- Eggs x 2 large
- Maple syrup x 75mls
- Coconut oil x 3 tbsp
- Cimmamon x 2 tsp
- Nutmeg x 1/2 tsp
- Raisins x 100g
- Remove the butter from the fridge and wait for it to soften.
- Preheat the oven to 180°.
- Mix together in the mixing bowl the eggs, milk, maple syrup, cinnamon and nutmeg.
- Next slice the bread as evenly as you can and remove the crusts.
- Now if the coconut oil is hard put the small pan on a low heat and melt it down.
- Once it’s melted add the coconut oil to the eggs and milk mixture and whisk it all together.
- Spread the softened butter onto the bread and any excess spread round the pirex dish.
- Layer the slices, covering the base of the dish sprinkling a few raisins into each layer.
- Then pour over the eggs and milk mixture.
- Put the pudding into the oven for around 20 – 30 mins.
- Once the top is golden brown it’s cooked.
- Serve on its own, or with cream or custard and enjoy.
Although I didn’t eat any of this dish my family certainly enjoyed it. My husband, Howard, was very complementary and that makes me think he would like it again. As I have mentioned in previous blogs, sourdough bread is not as absorbent as other bread that could possibly be used in this dish. However, it does make the dish slightly chewy which my husband enjoys. My son and my hubby are lovers of bread so this was the perfect pudding for them. I didn’t try it but I would think this could be frozen as well. However you decide to eat this dish, as always, enjoy.