Bread and Butter Pudding Recipe

Bread: Use stale or lightly toasted gluten-free bread to ensure it absorbs the custard mixture well.

Butter: Softened butter is used to coat the bread slices, adding richness and flavor.

Milk: Provides the base for the custard mixture, making it creamy and smooth.

Double cream: Adds extra richness and a velvety texture to the custard.

Eggs: Beaten eggs help to thicken and set the custard mixture.

Sugar: Sweetens the custard and balances the flavors.

Vanilla extract: Adds a warm, aromatic flavor to the custard.

Raisins: Provide bursts of sweetness and texture throughout the pudding.

For an extra layer of flavor, try infusing your milk and cream mixture with a cinnamon stick or a few cardamom pods before whisking it with the eggs, sugar, and vanilla extract. Simply heat the milk and cream gently with the spices, then let it cool and strain out the spices before combining with the other ingredients. This will add a subtle, aromatic depth to your bread and butter pudding.

• gluten-free bread - Substitute with gluten-free brioche: Gluten-free brioche will provide a richer and more indulgent texture, enhancing the overall flavor of the pudding.

• butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative, adding a subtle coconut flavor that complements the sweetness of the pudding.

• milk - Substitute with almond milk: Almond milk is a great dairy-free option that maintains the creaminess needed for the pudding.

• double cream - Substitute with coconut cream: Coconut cream is a thick, dairy-free alternative that will provide the same rich texture as double cream.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) can be used as a vegan alternative, helping to bind the ingredients together.

• sugar - Substitute with coconut sugar: Coconut sugar is a natural sweetener with a lower glycemic index and a slight caramel flavor that enhances the dessert.

• vanilla extract - Substitute with maple syrup: Maple syrup can add a unique depth of flavor while still providing the sweetness and aroma needed.

• raisins - Substitute with dried cranberries: Dried cranberries offer a tart contrast to the sweetness of the pudding, adding a different flavor profile and texture.

• Allow the bread and butter pudding to cool completely at room temperature before storing. This helps prevent condensation, which can make the pudding soggy.

• Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil. Alternatively, transfer the pudding to an airtight container.

• Store the covered pudding in the refrigerator for up to 3 days. For best results, reheat individual portions in the microwave or oven before serving.

• To freeze, wrap the cooled pudding tightly in plastic wrap, followed by a layer of aluminum foil. This double-layer method helps prevent freezer burn.

• Label the wrapped pudding with the date and contents before placing it in the freezer. It can be stored for up to 2 months.

• When ready to enjoy, thaw the pudding in the refrigerator overnight. Reheat in a preheated oven at 180°c (350°f) for about 15-20 minutes or until warmed through.

• For a quicker option, individual portions can be reheated from frozen in the microwave on a low setting, checking frequently to ensure even heating.

• To maintain the best texture, avoid refreezing the pudding once it has been thawed.

• Oven Method:

  1. Preheat your oven to 160°C (320°F).
  2. Place the leftover bread and butter pudding in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Heat for about 15-20 minutes, or until warmed through.
  5. Remove the foil for the last 5 minutes if you want a crispy top.

• Microwave Method:

  1. Place a portion of the pudding on a microwave-safe plate.
  2. Cover it with a microwave-safe cover or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through.
  4. If not heated through, continue in 30-second intervals until warm.

• Stovetop Method:

  1. Place a non-stick pan over low heat.
  2. Add a small amount of butter to the pan.
  3. Place the pudding slices in the pan and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.

• Steam Method:

  1. Set up a steamer or use a pot with a steaming rack.
  2. Place the pudding in a heatproof dish and cover with foil.
  3. Steam for about 10-15 minutes, or until heated through.
  4. Ensure the water doesn't touch the pudding to avoid sogginess.

• Oven: Preheat to 180°C (350°F) to bake the pudding until golden and set.

• Butter knife: Use to spread softened butter on both sides of the bread slices.

• Baking dish: Arrange the buttered bread slices and raisins in this dish.

• Mixing bowl: Whisk together milk, cream, eggs, sugar, and vanilla extract in this bowl.

• Whisk: Use to thoroughly combine the milk, cream, eggs, sugar, and vanilla extract.

• Measuring jug: Measure out the milk and cream accurately.

• Measuring spoons: Measure out the sugar and vanilla extract precisely.

• Knife: Cut the buttered bread slices into triangles.

• Spatula: Ensure all pieces of bread are soaked by gently pressing down with this tool.

• Timer: Set for 15 minutes to let the bread absorb the liquid, and another for 45 minutes to bake the pudding.

Use pre-sliced bread: Opt for pre-sliced gluten-free bread to save time on cutting.

Soften butter quickly: Microwave butter for a few seconds to soften it fast.

Pre-mix liquid ingredients: Combine milk, cream, eggs, sugar, and vanilla extract the night before.

Use a larger baking dish: A larger baking dish allows for more even soaking and faster baking.

Skip toasting bread: Use stale bread directly to avoid the toasting step.