Description
A cozy, nostalgic dessert made with buttery bread, creamy vanilla custard, and sweet raisins, baked until golden and slightly crisp on top. This classic bread and butter pudding is the ultimate comfort treat.
Ingredients
Scale
- 8 slices white bread, crusts removed and lightly toasted
- 3 tablespoons unsalted butter, softened
- 1/2 cup raisins
- 3 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- A pinch of ground nutmeg
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a medium-sized baking dish.
- In a mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
- Butter the bread slices on one side and cut them in halves or triangles.
- Layer half the bread in the dish, butter side up, then sprinkle with half the raisins.
- Repeat with the remaining bread and raisins to create a second layer.
- Pour the custard mixture evenly over the bread, pressing down slightly to help it absorb.
- Let it soak for at least 15 minutes. For extra richness, refrigerate overnight before baking.
- Bake in the center of the oven for 35 to 40 minutes or until the top is golden and the custard is just set with a slight wobble.
- Cool for 5 to 10 minutes before serving. Optionally dust with powdered sugar or serve with cream.
Notes
- Use slightly stale bread for better texture and custard absorption.
- Soak raisins in warm water or juice beforehand to plump them up.
- To prevent over-browning, tent with foil during the last 10 minutes of baking if needed.
- Serve warm with custard, cream, or ice cream for extra indulgence.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 130mg