Bread Pudding with Butter

Name: Bread Pudding with Butter
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 4
Cuisine: British
Ingredients: 25 g Butter; 8 pcs Bread; 50 g Seedless raisins (sultanas); 2 tsp Ground cinnamon; 350 ml Milk; 50 ml Heavy cream; 2 pcs Eggs; 25 g Sugar; to taste Nutmeg

A classic British dessert that transforms simple bread into a delicate, aromatic treat with a crispy golden crust. Warm, satisfying, and incredibly cosy — perfect for a family brunch or a quiet Sunday evening.

Ingredients

25 g Butter
8 pcs Bread
50 g Seedless raisins (sultanas)
2 tsp Ground cinnamon
350 ml Milk
50 ml Heavy cream
2 pcs Eggs
25 g Sugar
to taste Nutmeg

Instructions

Butter a baking dish with a capacity of about 1 litre. Remove the crusts from the bread slices, generously spread butter on one side of each slice, and cut diagonally into triangles.
Layer the first batch of bread in the dish, buttered side up. Scatter some of the raisins on top and sprinkle with a pinch of cinnamon. Repeat the layers — bread, raisins, cinnamon — until all the bread is used. The final layer should be bread. Set the dish aside for now.
In a small saucepan over low heat, warm the milk together with the cream until nearly boiling — the surface should begin to shimmer, but do not allow it to boil. Remove from heat.
In a bowl, lightly whisk the eggs with three-quarters of the sugar until pale and uniform. Pour the hot milk and cream mixture in a thin stream, stirring constantly, then strain the custard through a fine sieve.
Pour the custard evenly over the prepared layers of bread. Sprinkle the remaining sugar on top and grate nutmeg generously over the surface. Leave the pudding to soak at room temperature for 30 minutes.
Preheat the oven to 180°C. Place the dish in the oven and bake for 30–40 minutes, until the custard is completely set and the top turns a beautiful golden brown. Serve warm.