Bread & Butter Pudding

4.41 stars (5 ratings)

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!

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Keyword: Bread, Bread & Butter Pudding, Butter, Pudding

Servings:

Calories: 2701kcal

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

*A larger baking dish may need a little more time in the oven.

Nutrition