Raisin Bread and Butter Pudding is a classic dessert that brings together the warm flavors of cinnamon, vanilla, and raisins in a creamy, custard-soaked bread. This dish is a comforting treat, perfect for cold evenings or whenever you’re in the mood for something sweet and satisfying.
The Story
Bread and butter pudding is a traditional British dessert that dates back to the early 18th century. It was initially created as a means to use up stale bread, transforming it into a delicious and economical dish. This version elevates the classic recipe with the addition of raisins and a hint of rum.
Why You Should Make
This dessert is not only delicious but also easy to make with simple ingredients. It’s a great way to use up leftover bread and can be customized to suit your taste preferences. Plus, it’s sure to impress your family and friends with its comforting and rich flavor.
How to Serve
Serve the pudding warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. It can also be enjoyed on its own, with a dusting of confectioners’ sugar for extra sweetness.
How to Store
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Tips
- Soak the raisins in rum beforehand to plump them up and infuse them with flavor.
- Use real vanilla beans for the best flavor, but vanilla extract can be used as a substitute.
- Let the pudding rest for a few minutes after baking for easier serving.
Prepare Time
- Preparation Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 5 minutes
Ingredients
- 2 tablespoons rum (brandy or whisky are good substitutes)
- 1/2 cup raisins
- 5 tablespoons unsalted butter, softened
- 8 slices of white or honey-wheat bread
- 3 1/3 cups milk
- 3 1/3 cups heavy cream
- 1/8 teaspoon fine sea salt
- 2 raw vanilla beans, cut lengthwise
- 5 large eggs
- 1 1/4 cups sugar
- 2 tablespoons apricot jam
- 1 teaspoon water
- 2 tablespoons confectioners’ sugar (optional)
Directions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a small bowl, soak the raisins in rum for about 15 minutes.
- Butter each slice of bread and cut them into triangles. Arrange a layer of bread, buttered side up, in the bottom of the dish.
- Sprinkle half of the raisins over the bread. Repeat with another layer of bread and raisins.
- In a saucepan, heat the milk, cream, and salt over medium heat. Add the vanilla beans and bring to a simmer.
- In a separate bowl, whisk together the eggs and sugar. Gradually add the warm milk mixture, whisking constantly.
- Strain the custard over the bread layers, pressing down slightly to ensure the bread is fully soaked.
- Bake for 45 minutes, or until the custard is set and the top is golden.
- In a small saucepan, heat the apricot jam with water until runny. Brush this over the top of the pudding.
- Dust with confectioners’ sugar before serving, if desired.
Cook Notes
- For a crispier top, place the pudding under the broiler for a few minutes after baking.
Variations
- Chocolate Chip Bread and Butter Pudding: Add chocolate chips along with the raisins for a chocolatey twist.
- Spiced Bread and Butter Pudding: Add cinnamon, nutmeg, or mixed spice to the custard for added warmth and flavor.
Keto Version
- Use keto-friendly bread, a sugar substitute, and omit the apricot jam.
Low-Carb Version
- Substitute the bread with a low-carb variety and use a low-carb sweetener instead of sugar.
Nutrition Information
Each serving approximately contains (serves 8):
- Calories: 530
- Fat: 32g
- Carbohydrates: 50g
- Protein: 9g
- Sugar: 35g
- Sodium: 200mg
(Note: Nutritional values are approximate and can vary based on ingredient brands and preparation modifications.)
