Brunch is one of my favorite meals of the day, and I’m always on a hunt for ways I could enhance my brunch experience at home. I mean why pay for mouth-watering french-toasts, if you can whip them up at home, right? I woke up yesterday morning craving a longtime favorite – bread and butter pudding, and quickly looked through my kitchen to see what ingredients I could find. Yes, my cravings get real! Growing up I made this recipe with primarily bread, butter and eggs which always came out well, and was a great way to use up stale bread before it went bad. Now I tent to pay more attention to the richness of flavors, resulting to this updated bread and butter pudding recipe. As always, it’s really easy to prepare and makes for a good brunch or dessert dish (two birds with one stone? Yes!). Plus, everyone I’ve made it for seemed to love it so I figured why not share it on here!
2 cups of whole milk
1/2 cup of heavy cream
1 teaspoon of vanilla extract
1/2 cup of sugar
12 slices of buttermilk bread (any white bread should do)
1 cup of raisins
1 tablespoon of sugar
1/4 teaspoon of nutmeg
1/4 teaspoon of cinnamon
Preheat oven at 350°F.
1. Bring the milk to boiling point in a small sauce pan (take it off the stove as soon as it begins to bubble). It should take 5 – 10 mins on low-med heat.
2. Blend the cream and vanilla into the milk.
3. In a separate medium sized bowl, whisk the eggs and sugar together. Afterwards, whisk in the milk mixture.
4. Grease a shallow casserole dish and set aside.
5. Cut the bread into quarters (one slice in four places. Stack them and cut through them at once to make this easier), and place them into the casserole dish. After placing the first layer, sprinkle some raisins over it before adding the next layer of bread in the casserole dish. Do this till you get to the top layer.
6. Pour over the milk mixture and make sure it spreads evenly.
7. Sprinkle a combination of the tablespoon of sugar, nutmeg and cinnamon over the pudding in the dish.
8. Place the dish in oven, and bake for 40-45 minutes until the custard is set and golden.
And that’s it! Serve warm with caramel sauce over it or maple syrup, or honey. Whatever you prefer. I had this with a side of eggs, strawberries and tea for brunch, but this could also be served with ice cream as a dessert! 😀
I hope you have a lovely week ahead, thank you for stopping by!