How to Make Bread-and-Butter Pudding Using Up Stale Bread: Quick and Easy Recipe
Bread and Butter Pudding
Bread-and-Butter Pudding - Quick and Easy Recipe
Bread and Butter Pudding is a traditional English dessert.
It's hard to believe that you can turn a couple of slices of stale bread and a handful of raisins into such a delicious pudding, isn't it? But you can - just read the instructions for bread and butter pudding, and you'll see what I mean.
If you hate wasting food, then being able to use up stale bread in a delicious pudding will give you the added pleasure of being environmentally-friendly as well as titillating your tastebuds.
It is very cheap to make bread and butter pudding and this easy recipe is very suitable for a beginner to try out - even a child could make bread and butter pudding.
It Only Takes Five Minutes to Make Bread and Butter Pudding
Cooking Time for Bread and Butter Pudding
Ingredients for Bread and Butter Pudding
- 3/4 pint Milk, (you can use 1/4 pint of water and 1/2 pint of milk instead if you wish)
- 3 Slices of Bread, Preferably thick
- 1 handful Raisins, currants or sultanas
- Butter, To spread on the bread
- 1 dessert spoon Sugar, White or brown
- 1/3 teaspoon Mixed spice or cinnamon, optional
Instructions for Making Bread and Butter Pudding
- Warm the milk in a small saucepan
- Whilst milk is warming, butter the bread
- Cut the bread into pieces about 1.5 inches square
- Lay about half the bread in a baking dish, so that the pieces are slightly resting on each other, and not flat along the bottom of the dish
- Scatter half the raisins, currants or sultanas over the bread and down the crevices
- Add the rest of the bread in a layer and scatter the rest of the raisins, currants or sultanas over the bread
- Pour the warm milk (or milk and water mixture) over the bread
- Sprinkle the sugar evenly over the top and add the spice
- Put the dish in an oven on medium heat for 20 minutes until the top of the pudding is lightly browned
- Serve the bread and butter pudding hot, with custard
Bread and Butter Pudding with Custard
Here's A Time-Saving Tip - Why Not Make Two Dishes of Bread and Butter Pudding?
If you cook two dishes of Bread and Butter Pudding together, you can store one to use later and save yourself some time.
Bird's Custard Powder
I always use Bird's custard powder myself. It has a smooth texture and tastes good
You'll Need Some Custard to Pour Over Your Bread and Butter Pudding
So whilst your bread and butter pudding is cooking in the oven, you can quickly make some custard, or otherwise you can buy ready-made custard in a carton or tin, where all you have to do is heat it up just before you serve up your pudding.
How to Make Custard the Easy Way - You'll find out on my blog:
- Diana's Blog - Glorious Confusion
Does your custard turn out lumpy? What goes wrong? How do you stop the lumps forming in the first place, or, if necessary, get rid of the lumps in your custard once you've made it? The secret of lump-free custard is revealed to you in this recipe
Are desserts going out of fashion, or are they still as popular as ever?
How often do you have a dessert or pudding?
Some of my Foodie Experiences: Things I've Discovered:
- What Do You Think About Not Wasting Food?
A discussion about food waste, and recycling food, with a poll and some commercial products relating to recycling food waste
- How Food Tastes in Fresh Produce Have Changed
I was a War baby and food rationing was a way of life - I didn't know any different. It's interesting to see how our habits with regard to fresh food and imported produce have changed over three quarters of a century, Here's my personal experience:
- How English Food Tastes Have Changed Since World War II
English taste in food has changed substantially over my lifetime. It reflects immigration, technology, globalization, health concerns, ease of use, and price considerations. Here's my own experience of changes
- Poppy Seed Pudding Diana | Diana's Kitchen
ry My recipe for a delicious pudding made with sponge, poppyseed and cream cheese. You won’t find it anywhere else, because I created it myself