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.
Bread and Butter Pudding
- 400 ml whole milk
- 75 g unsalted butter (plus extra for greasing)
- 75 g brown sugar
- 3 eggs
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 300 g white bread
- 3 pears (or other fruit)
- 1 tbsp demerara sugar
- 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.
- Bake for 30 minutes, until golden brown and set.