Why is stale bread best for bread and butter pudding?

Bread and butter pudding is always better when you use stale bread. That's because the drier the bread, the more custard it absorbs.

How long do you cook bread and butter pudding?

For best results, cook for 45 to 50 minutes at 180°C/fan 180°C/ 350°F/gas mark 4.

How do you know when bread and butter pudding is ready?

Insert a toothpick into the top of the pudding. If it comes out clean, it's done. Another way to tell when bread and butter pudding is done is by gently pressing down on the top of the pudding in the center. It needs a little longer if you see custard oozing out of the top.

Can bread and butter pudding be made ahead of time?

Yes. This is an excellent 'make before' dessert. Assemble the bread in the baking dish, add your custard, then cover with foil and keep in the fridge overnight. This will allow the custard to soak into the stale bread, and you'll get even better results once baked!

What type of brandy should I use?

Any decent brandy should do the trick. I recommend Three Barrels brandy , which is great value for money. You can also use rum, bourbon, or whisky if you prefer.

Bread and Butter Pudding

Description

Discover the ultimate comfort of this Bread and Butter Pudding, serve warm for a delightful treat that's sure to evoke nostalgia and satisfy your cravings.

Ingredients

Units Scale

Boozy Decoration

6 dried apricots, finely chopped [optional]
90ml brandy

Bread and Jam Slices

800g stale white bread slices
125g butter, plus extra for greasing
170g apricot conserve

Custard

500ml milk
600ml double (heavy) cream
6 large eggs
100g sugar
1 teaspoon vanilla paste
1/2 teaspoon ground cinnamon

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Instructions

Prepare the Boozy Apricot Decoration: Place the finely chopped dried apricots in a small bowl and pour the brandy over them. Allow this to soak for 1 hour, giving the fruit ample time to absorb the alcohol.
Prepare the Baking Dish: Preheat your oven to 180°C/fan 180°C/ 350°F/gas mark 4. Generously butter a 9x14in baking dish and set aside.
Assemble the Bread and Jam Layers: Spread a thin layer of butter on one side of each bread slice. Cut the slices into quarters. Arrange a layer of the buttered bread pieces in the prepared baking dish, buttered side up. Spread a generous layer of apricot conserve over the bread. Repeat this layering process until all the bread and conserve have been used, finishing with a layer of bread.
Make the Custard: In a large mixing bowl, whisk the milk, double cream, eggs, sugar, vanilla paste, and ground cinnamon until well combined.
Combine and Bake: Pour the custard mixture evenly over the bread layers in the baking dish, ensuring all the bread is coated. Allow it to soak for at least 1 hour so the bread absorbs the custard. If using, sprinkle the soaked apricots and any remaining brandy over the top.
Place the baking dish in the oven and bake for 45-50 minutes, or until the top is golden brown and the custard is set.
Serve and Enjoy: Remove from the oven and let it stand for a few minutes before serving. Enjoy your delightful South African twist on a classic Bread and Butter Pudding!

Notes

Bread Choice: While this recipe recommends white tiger bloomer bread for its thickness and texture, feel free to experiment with other types of bread if this is not available. Brioche or challah can also work well as they are rich and will absorb the custard nicely.
Stale Bread is Key: For the best texture, use bread that is at least a day old, as it absorbs the custard better than fresh bread. If your bread isn't stale, you can briefly toast the slices in the oven to dry them before using.
Generous with Butter: Don't skimp on buttering the baking dish, as this helps to prevent sticking and adds a delicious richness to the pudding.
Apricot Conserve: Using apricot conserve gives a lovely fruity sweetness to the pudding. If you prefer a chunkier texture, apricot jam or preserves can be used as a substitute.
Boozy Apricot Decoration: The brandy-soaked apricots add a delightful boozy twist to the pudding. If you prefer a non-alcoholic version, you can soak the apricots in apricot juice or water instead.
Custard Consistency: The custard should be well combined but not overly frothy. Pour it evenly over the bread layers to ensure every bite is rich and flavorful.
Baking Time: Oven temperatures vary, so check the pudding around the 45-minute mark. The top should be golden brown, and the custard set. A knife inserted into the center should come out mostly clean.
Resting Time: Allowing the pudding to stand for a few minutes before serving helps it to set, making it easier to cut and serve.
Serving Suggestions: This pudding is delicious, but you can also serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of custard for an extra indulgent treat.
Storage: Leftovers can be covered and stored in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.

Prep Time: 30 minutes
Soak Time: 1 hour
Cook Time: 50 minutes
Category: Dessert
Method: Bake
Cuisine: South African

Nutrition

Serving Size:
Calories: 547
Sugar: 19.5 g
Sodium: 69 mg
Fat: 20.8 g
Saturated Fat: 12 g
Trans Fat: 0.3 g
Carbohydrates: 73.6 g
Fiber: 2.3 g
Protein: 12.6 g
Cholesterol: 144.9 mg