Bread & Butter Pudding
Bread & Butter Pudding: so warm and comforting! With buttery-crisp, toasty bread & a creamy, vanilla custard, it’s the perfect way to celebrate the season!
This is a sponsored post, written by me and created in partnership with Keller’s Creamery. All opinions expressed herein are straight from my heart.
It’s Thanksgiving week! Gosh that sure snuck up on us, didn’t it??
What are your plans?
I’m really looking forward to Thanksgiving this year. We’ve been invited to share it with my sister-in-law’s family. Her dad owns a grocery in town, so you know the food is going to be good! I’ll be bringing my husband’s favorite double chocolate pecan pie, and an old favorite of my own as well.
Bread & butter pudding!
Have you ever had it?
I remember my grandmother making it when I was a kid. She just called it “bread pudding,” and I thought, ew. Bread? How can that be a dessert.
Fast forward about ten years and there I was, working as a pastry chef in a busy catering kitchen. I was fiercely curious about and obsessed with food (not much has changed!), and every so often I found myself with a little extra time to experiment.
One cold, wintry day, the rest of the staff was hungry for some comfort food. We had a bunch of extra Spolletini rolls lying around, and I had just seen Nigella create the most incredible bread & butter pudding on her show.
Sigh, Nigella. I’ve always loved her.
Anyway, I ended up making my own version and it was life-changing. The buttery bread, the sweet, vanilla-infused custard, the crunchy edges, the soft creamy middle… I CRAVE it, to this day, and it’s become a real tradition for me to make it at least once every year.
And there is no better time to enjoy it than right now, over the Thanksgiving holiday. It’s warm and comforting, with a little bit of a seasonal cranberry spin.
Plus, sometimes it’s nice to have another option besides pie.
I baked the bread & butter pudding you see here in individual portions, because these mini copper cocottes are just too cute not to use. But it can also be made in a larger baking dish and served family style. Just keep an eye on the custard as it’s baking. It may need a little more time. You’ll know it’s done when the edges of the bread look toasty and crisp, but the custard is still a bit wobbly towards the center.
Butter is everything in this dish. Taking that extra moment to butter the slices of bread gets them so crisp and melt-in-your mouth good.
Now I’m a Philly girl, so when I’m talking butter I’m talking Keller’s. Keller’s creamery has been around since 1906, and I grew up with their facility right down the street from my house. We’ve always had Keller’s on the table, as long as I can remember.
A Philadelphia family tradition, Keller’s Creamery delivers a variety of butter options that contain no artificial ingredients or added hormones, perfect for melting into a sauce, stirring into a batter or spreading on your toast, including:
- Keller’s Salted
- Keller’s Unsalted
- Keller’s Sculptures – turkey sculptures add the perfect seasonal look and flavor to any tablescape and are available at retailers now. (Be on the lookout for Christmas tree sculptures come December!)
Keller’s varieties of creamy-fresh butter can be found at all major grocers in the Philadelphia metropolitan area.
To learn more about Keller’s Creamery, its Philadelphia heritage, and to find chef-inspired recipes for your next holiday or special occasion, visit http://www.kellerscreamery.com/.
More great seasonal recipes on my “Seasonal Recipes: Fall & Winter” Pinterest board!
This post contains affiliate sales links.
Bread & Butter Pudding: so warm and comforting! With buttery-crisp, toasty bread & a creamy vanilla custard, it’s the perfect way to celebrate the season!
- 4 Spolletini rolls or half a loaf of Italian bread, sliced
- 3/4 cup Keller's Creamery Salted butter softened (1 1/2 sticks)
- 1/4 cup sweetened dried cranberries (optional)
- 2 1/2 cups milk
- 1 1/2 cups heavy cream
- 4 tablespoons Keller's Creamery Unsalted butter (1/2 stick)
- 1 cup granulated sugar
- 1/2 teaspoon kosher salt
- 3 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 1 1/2 tablespoons demerarra sugar
- Powdered sugar for garnish
Preheat the oven to 350 degrees F, and butter 4 cocottes (or a 6-cup baking dish).
Place the bread slices on a sheet pan in an even layer, allowing them to dry out overnight (or place them in a warm oven for about 20 minutes).
Spread a thin layer of salted butter on each of the bread slices.
Arrange the buttered bread in your baking dish(es), sprinkling with dried cranberries (if using).
Place the milk, cream, unsalted butter, granulated sugar, and salt in a medium pot and place over low heat until steaming.
Whisk the eggs and yolks together in a large bowl, then ladle in the hot milk mixture, a little at a time, to warm the eggs.
Stir in the vanilla.
Pour the custard over the buttered bread.
Sprinkle with Demerarra sugar, and place the baking dish(es) into a larger pan. Carefully pour hot water into the larger pan, to a depth of about 1 ½ inches.
Bake for 25 to 30 minutes (for individual bread & butter puddings)*, or until the edges of the bread have browned slightly but the custard is still a little wobbly towards the center.
Sprinkle with powdered sugar for garnish, and serve warm.
*A larger baking dish may need a little more time in the oven.