Hello lovelies,
If there’s one thing my mum loves, it’s old classic English deserts.
When my mum was a young girl, my nan used to make old English classic deserts regularly, so for my mum, it’s a fond memory of her childhood and like me, my mum is all for the nostalgia when it comes to deserts / sweet treats.
Therefore, when thinking about recipes I wanted to make going back a few weeks ago, my mum asked if I would recreate the classic ‘Bread & Butter Pudding’ for her and of course it was without a doubt, yes!
Being that I’d never made one before and that I know a lot of my followers also love the nostalgia bakes, it only felt right to share it with you guys too.
Thankfully, my mum and nan absolutely loved it and couldn’t praise it enough. My mum and Nan are my biggest critics when it comes to my recipes and both enjoyed their slices and neither complained , so if that isn’t a sign for you to try this recipe, I don’t know what is haha.
So, if you too are an old English classic desert lover and fancy recreating my pudding yourself, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert
Servings: 6-8 Portions
Prep Time: 15 Minutes
Sit Time: 30 Minutes
Bake Time: 40 Minutes
Overall Time: 1+ Hour
Ingredients You Need:
- 1x Brioche Loaf (400g+ Loaf)
- 50g Of Unsalted Butter
- 100g Of Raisins
- 100g Of Milk Chocolate Chips
- 4 Large Eggs
- 300ml Of Double Cream
- 300ml Of Whole Milk
- 50g Of Caster Sugar
- 50g Of Light Brown Sugar
- Demerara Sugar, For Sprinkling
How To Make:
- Firstly, gather together your equipment and ingredients and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, if your brioche loaf isn’t pre-sliced, slice your brioche loaf into 2cm thick slices and then cut each slice in half (triangular).
- Spread a small amount of unsalted butter onto each slice half, then put the bread into your dish.
- Next, sprinkle the 100g of raisins and 100g of milk chocolate chips over the bread slices,
- Now, in a large bowl or jug, whisk together the 4 large eggs, 300ml of double cream, 300ml of whole milk, 50g of caster sugar and 50g of light brown sugar until combined.
- Pour the entirety of the liquid over the top of the bread slices evenly.
- If you have the time, i would recommend placing into the fridge for 30 minutes, to let all that goodness soak into the bread.
- After 30 minutes remove from the fridge and sprinkle over some demerara sugar.
- Place the pudding into the oven to bake for around 40 minutes, until it’s nice and golden on top and is perfectly stodgy.
- Finally, once baked, remove from the oven and serve.
That’s your Bread & Butter Pudding prepared, chilled and baked, ready for you to enjoy!
Notes:
- I would personally recommend to eat this pudding on the day of baking for the freshest taste. However, it can be stored in an airtight container in the refrigerator for up to 4 days.
- Best served warm with some custard, cream or ice cream.
- If you don’t have 30 minutes to allow the pudding to chill in the fridge, skip that step and place straight into the oven for 40 minutes to bake.
- You can substitute the raisins for chocolate chips or vice versa.
Whilst the traditional ‘Bread & Butter Pudding’ only uses dried fruit, i felt the addition of chocolate chips brought this bread pudding to life in the best way!
I love that this recipe is so easily adaptable. You could add or take away ingredients to make this to your preferred taste and you’re still guaranteed to love it.
This really is the perfect pudding to warm the soul and enjoy alongside loved ones. It’s certainly a crowd pleaser – that’s for sure.
Let me know in the comments below if you make this pudding yourself and if you do, what your thoughts are on it. Are you a Bread & Butter Pudding lover? Did you like my version of the old classic?
Sending you all tons of love & hugs as always,
Elle xo
