Traditional British bread puddings include buttered bread, raisins, and egg custard. This is known as the simple 4 ingredients bread and butter pudding. In about 40 minutes in the oven, the recipe turns bread that has been soaked in milk, cream, and eggs into a light pudding that resembles custard. Give yourself a little extra time because you do need to let it sit for 30 minutes to absorb the custard.
Cooking this scrumptious dessert is both resourceful and incredibly affordable because it is a great way to use up old white bread. You can remove the crust if that’s what you prefer. Other bread varieties can also be used with it.
Incredibly Easy 4 Ingredients Bread and Butter Pudding to Ignite Your Love For Baking
- 8 slices of white bread
- 3 tbsp of butter
- 1 cup of cream milk
- 3 eggs
Nutmeg and cinnamon powder are optional but they do add to the meal by a lot in terms of flavor.
Instructions for 4 Ingredients Bread and Butter Pudding
- Butter the bread and place each layer into a round pudding bowl.
- Mix the cream milk and eggs together in a separate bowl.
- Pour over the bread and then sprinkle the top layer with extra seasoning though its optional.
- Let it sit for 10 minutes.
- Preheat the oven to 180C – 200C.
- Place the pudding bowl into another larger dish/tin with lukewarm water, coming to about halfway up the sides of the pudding bowl.
- Bake for approximately 30-40 minutes in the oven.
Variations of 4 Ingredients Bread and Butter Pudding
You can make bread and butter pudding with various other types of bread like Italian panettone, croissants, brioche, brown bread, hot cross buns, and even croissants.
Instead of using vanilla extract, you can also use a vanilla bean. Open the bean, remove the seeds with a spoon, and then stir the seeds in heated milk and cream. Before straining the milk over the beaten eggs, give the beans five minutes to infuse.
How to Store and Reheat
The bread and butter pudding will reheat nicely in the oven when covered with aluminum foil. It tastes great when cold, and cut into sizable wedges.
Although it can be kept in the fridge for up to four days, it’s best consumed within two days. Cover it firmly with plastic wrap to keep it from drying out.
Additionally, baked bread and butter pudding can be frozen for up to three months. Wrap it securely in several layers of foil and place it in a freezer bag to keep the moisture in. Allow it to cool completely.
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