Bread and butter pudding is a classic English dessert, and a favourite way to use up stale bread and withering fruits. It may not be glamorous, but it is incredibly warm and comforting. Although traditionally made with sultanas, I recommend leaving these out, as they don’t seem to be very popular with children these days!
You can add almost any fruit to a bread and butter pudding; I like to use cinnamon in my recipe, so apples, pears, bananas, and blueberries all work very well.
A quintessentially English pudding and the epitome of comfort food, bread and butter pudding is a fantastic way to utilise old bread, and sad looking fruit.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: English
Servings: 8
Calories: 303kcal
Ingredients
400mlwhole milk
75gunsalted butter(plus extra for greasing)
75gbrown sugar
3eggs
2tspground cinnamon
1tspvanilla extract
300gwhite bread
3pears(or other fruit)
1tbspdemerara sugar
Instructions
Pre-heat the oven to 200c / 180c fan.
Add the milk and butter to a medium saucepan, and heat gently until the butter is completely melted.
Remove from the heat and set aside.
In a heatproof mixing jug, whisk the sugar, eggs, cinnamon, and vanilla.
Add a splash of the warm milk mixture and whisk thoroughly.
Add a little more milk and whisk again, repeating until everything is well incorporated.
Grease a suitably sized baking dish with some more unsalted butter; I used a 26cm rectangular stoneware dish with a 2.3 litre capacity.
Core the pears, and cut them into neat slices, then layer the bread and fruit into the dish, as attractively as you can.
Carefully pour over the custard mixture, then sprinkle the pudding with some demerara sugar.
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