If you are looking for a very simple, classic dessert to make at the weekend, you can't really go wrong with this classic bread and butter pudding recipe. This recipe has been pleasing people for many, many years. It has always been a favorite in my home, and has always been a favorite school dinner dessert as well.
This is a traditional English dessert recipe, very basic. Fragrant, and rich, with plenty of crispy butter bits on top, toasty and crunchy . . . and a wobbly souffle like custard base.
- 4 slices of bread from a small loaf (I used sour dough)
- softened butter to spread
- 2 TBS finely chopped candied peel or ginger
- 2 TBS dried currants
- 2 TBS granulated sugar
- the finely grated zest of 1/2 lemon
- 2 medium free range eggs (or one large free range egg and 1 large free range egg yolk)
- 2/3 cup (135ml) whole milk
- 1/4 cup (30ml) heavy cream
- nutmeg to grate over top
I am no stranger to bread pudding of any kind. I quite simply adore it. If you are like me, there will not be a bread pudding that you don't fall in love with. Here are some other favorite versions that you might also enjoy!
CHOCOLATE BOX BREAD PUDDING FOR TWO - You could easily make this for more people. What you have here is a lush bread pudding made from stale croissants, with the added treat of some fudge bits and a few chocolate caramel barrels. A sprinkle of demerara sugar on top gives them a crisp sugary topping. Delicious served warm with some cream drizzled over top.
SWEET ALMOND BREAD PUDDING WITH BLACKBERRY SAUCE - Another small batch recipe which uses stale brioche. This has a lovely rich custard, with just the right amount of wobble, as well as lovely almond flavors and the crunch of flaked almonds on top. That blackberry sauce is to die for. You could also double this recipe to feed more if you wish.
Bread & Butter Pudding
Ingredients
- 4 slices of bread from a small loaf (I used sour dough)
- softened butter to spread
- 2 TBS finely chopped candied peel or ginger
- 2 TBS dried currants
- 2 TBS granulated sugar
- the finely grated zest of 1/2 lemon
- 2 medium free range eggs (or one large free range egg and 1 large free range egg yolk)
- 2/3 cup (135ml) whole milk
- 1/4 cup (30ml) heavy cream
- nutmeg to grate over top
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a deep baking or pie dish, about 5 by 7 inches in size, really well.
- Butter each slice of bread really well and then cut in half crosswise. If the bread slices are really large you can cut them in half yet again into quarters, leaving the crusts on.
- Arrange half of the bread over the base of the dish. Sprinkle the candied peel and half of the currants over top. Cover with the remainder of the bread and then the remaining currants.
- Whisk the eggs, milk and cream together in a jug along with the sugar, thoroughly combining them well. (Sometimes it is helpful to whisk the eggs first and then whisk everything else into them.)
- Pour the whole lot over the bread in the pan, smooshing the bread down a bit to make sure it gets covered as much as possible. (It won't stay down and will bounce back up, don't worry, hat's normal. You just want some of the custard to soak into the top layer as well.)
- Grate a light dusting of nutmeg over top of the pudding. Bake the pudding on the center shelf of the oven for 25 to 30 minutes, until the top is golden brown and crusty in places. It will look really puffed up, but will sink as it cools.
- Leave to cool for 5 minutes before serving.
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- 2 TBS butter
- 4 cube steaks (mine were about 4 - 5 inches long each)
- 1/2 tsp sweet paprika
- 1/2 tsp garlic powder, not salt
- 1/2 tsp onion powder, not salt
- 1/2 tsp coarsely ground black pepper
- kosher salt to taste
Here are some other steak recipes from here in my kitchen that you and your family might also enjoy. I can promise you they are all delicious!
GARLIC STEAK BITES & POTATOES - A delicious meat and potatoes meal that is a real man-pleaser. Quick and easy to make as well. Tender, juicy, well flavored bites of steak along with crispy pan fried potatoes. An unbeatable combination! All you need is a salad on the side!
Seared Cube Steaks
Ingredients
- 2 TBS butter
- 4 cube steaks (mine were about 4 - 5 inches long each)
- 1/2 tsp sweet paprika
- 1/2 tsp garlic powder, not salt
- 1/2 tsp onion powder, not salt
- 1/2 tsp coarsely ground black pepper
- kosher salt to taste
Instructions
- Mix together all of the seasonings to combine well.
- Pound the steaks on each side using a meat mallet for about 30 seconds. Season all over with the seasoning mix, dividing it equally amongst them.
- Heat the butter in a heavy skillet over medium high heat. Once it begins to foam add the steaks. Sear on both sides for 4 to 5 minutes per side until cooked through.
- Serve hot.
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- 2 medium chicken breasts (boneless, skinless)
- 1/2 tsp sweet paprika
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp mild chili powder
- 1/2 tsp dried oregano
- salt and black pepper to taste
- 1 tsp butter
- 1 tsp light olive oil
- 2 large potatoes, peeled and cut into 1/2 inch cubes
- salt and black pepper to taste
- 2 tsp light olive oil
- 1/3 cup (80ml) cream or evaporated skimmed milk (undiluted)
- 1/3 cup (80ml) whole milk
- 2 TBS boursin cheese
- a handful of grated cheese to finish (Cheddar is nice. I used a Tex Mex Blend of cheddar and spicy Jack)
Here are some other recipes using chicken and potatoes that you might also enjoy. They are real favorites in my home!
CHICKEN & GARLIC POTATOES - Simple and easy to make with a creamy chicken base. You can use either leftover cooked chicken or poach chicken specifically to use in this. This is topped with a layer of sliced and buttery garlic potatoes and then baked to crispy golden brown perfection.
SHEETPAN CRISPY CHICKEN & POTATOES - With this tasty meal you get fabulously tasty chicken that is crispy on the outside and yet still tender and juicy on the inside. Add to that an array of deliciously roasted vegetables. Crispy roasted cubes of potato. Crispy tender green beans. Lush roasted baby plum tomatoes. All cooked together on a simple sheet pan. It doesn't get much easier than this!
Quick & Easy Cheesy Chicken & Potatoes
Ingredients
- 2 medium chicken breasts (boneless, skinless)
- 1/2 tsp sweet paprika
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp mild chili powder
- 1/2 tsp dried oregano
- salt and black pepper to taste
- 1 tsp butter
- 1 tsp light olive oil
- 2 large potatoes, peeled and cut into 1/2 inch cubes
- salt and black pepper to taste
- 2 tsp light olive oil
- 1/3 cup (80ml) cream or evaporated skimmed milk (undiluted)
- 1/3 cup (80ml) whole milk
- 2 TBS boursin cheese
- a handful of grated cheese to finish (Cheddar is nice. I used a Tex Mex Blend of cheddar and spicy Jack)
Instructions
- Cut your chicken into 1/2 inch cubes. Place into a bowl and toss together with all of the seasonings and herbs, making sure they are evenly coated. Set aside.
- Prepare your potatoes. Heat a large non-stick skillet over medium heat. Add the oil. Once hot add the potatoes. Cook, stirring occasionally, until they are golden brown and cooked through, about 15 minutes. Scoop out into a bowl and keep warm.
- Add the remaining oil and butter to the pan. Tip in the chicken pieces. Cook, until the chicken pieces are golden brown all over, stirring occasionally. The juices should run clear. This will take about 8 - 10 minute on medium heat.
- Add the cream, milk and boursin cheese to the pan. Cook over medium low heat, whisking to melt the cheese. Leave to simmer for 3 to 4 minutes. if it seems too thick you can add a bit more milk. Taste and adjust seasoning as needed.
- Stir in the potatoes and heat through. Scatter some cheese over top. Leave to melt and then serve immediately.
Did you make this recipe?
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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