Bread and butter pudding recipe

Many people have asked me why I only post a few recipes that include baking. The answer is simple. I need to familiarize myself with it.

My mother never baked. My grandmother’s oven was rarely used. It doesn’t mean I had a bad childhood. I grew up eating a lot. Some of them came from our family friends who were into baking. Our friends baked some of them. Just like during the Onam, when we got sick of banana chips in our homes and other houses we visited, we also got sick of cakes at Christmas. The plum cake was the most common type of cake we received. Next came the cakes with castor-sugar icing. It was so sweet; you could feel a rush from just one slice. The cakes gradually evolved into cream-based, softer, more cushiony, and flavorful cakes like those we have today! This oven was something I admired. It must be viewed from afar, observed, and revered. The mutual respect lasted for many years. Recently, I realized that my hesitations to use an oven stemmed from the fact I couldn’t see the process of the dish from its ingredients to the final product. You heat the oven, then mix all the ingredients in a pan and place it inside. Then you set the timer. After the specified time, if all goes well, you will have some tasty food! What is this?

The Legendary Classic – Bread and Butter Pudding!

Bread and Butter Pudding, a classic dessert. It is one of the simplest desserts to prepare. A novice can make bread and butter pudding with ease. Butter the pan, butter the toast, and then layer with raisins. Bake them until the top is crispy and browned and the pudding is moist and cooked.


  • 12 Slices of Bread
  • Butter
  • 2 1/2 cup milk
  • 3 Tablespoons of sugar
  • Two eggs
  • 1/2 teaspoon vanilla extract
  • One piece cinnamon
  • Half a cup of raisins or sultanas


  • Blend three tablespoons of sugar and a cinnamon stick to a powder. This is our castor sugar flavored with cinnamon.

Custard (we do not add any cream)

  • Heat the milk on a stovetop. Don’t let it boil. Just before it reaches a boiling point, turn off the heat. Add the vanilla, stir well, and let it rest for two minutes.
  • Crack two eggs into a mixing bowl.
  • Add the remaining 2/3 of the castor syrup that we prepared earlier. Mix well.
  • Pour the hot milk into the mixing bowl and stir continuously.

Here’s the recipe

  • Butter the baking dish. Remember the corners and edges.
  • Spread butter only on the one side of all bread slices. Cut them into triangles.
  • Place the bread in layers, buttered side down. Add raisins to each layer of bread. Bread and raisins should be layered.
  • Preheat the oven to 180C.
  • Pour the custard on top of the bread and sultanas. Let the bread soak up the entire custard.
  • Sprinkle the remaining castor sugar infused with cinnamon on top.
  • Bake the dish for 35 minutes. Check after 30 minutes. If the top of the pudding is golden brown, turn it off. If necessary, leave in for an additional 5-10 minutes.
  • Serve immediately. Serve hot.


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