British Bread & Butter Pudding

British Bread & Butter Pudding

Leftover bread has never tasted this good. Buy extra bread the next time you are at the store, so you have an excuse to make this pudding. It is aesthetic and appetizing at the same time. You can make this pudding in the large Omnipan or use the small Omnipan to make individual servings.

Prep Time - 15 Minutes

Cook Time - 40 Minutes

Serves 4

  • 3 tablespoons + 1 teaspoon softened unsalted butter, divided

  • 8 slices day-old white bread

  • 1 teaspoon ground cinnamon

  • ¼ cup raisins

  • 1 cup whole milk

  • ½ cup heavy cream

  • 1 teaspoon vanilla extract

  • 2 large eggs, at room temperature

  • 5 tablespoons sugar, divided


Omnipan – Small or Large

  1. Grease the large Omnipan with 1 teaspoon of butter. Remove the crust from the bread slices. Spread the remaining butter on both sides of the bread slices. Cut the slices into triangles.

  2. Arrange half of the bread triangles in the large Omnipan. Sprinkle with ½ teaspoon of ground cinnamon. Sprinkle half of the raisins. Arrange the remaining bread triangles on top. Sprinkle with the remaining ground cinnamon and raisins.

  3. In a medium bowl, gently warm the milk and heavy cream.

  4. In a small bowl, beat the eggs and 4 tablespoons of sugar until the sugar almost dissolves. Add ¼ cup of the warm milk and cream mixture into the eggs slowly, while stirring continuously. Add the eggs to the remaining milk and cream mixture and stir immediately to combine. Add the vanilla extract.

  5. Pour the egg custard over the bread slices. Place the lid on the Omnipan and set it in the refrigerator for 20 minutes.

  6. Preheat the oven to 350 °F or 177 °C.

  7. Just before baking, sprinkle 1 tablespoon of sugar on top of the bread slices. Place the Omnipan without the lid in the preheated oven. Bake for 30 to 40 minutes, or until the pudding is set.

  • Serve this pudding either warm or cold. Drizzle swirls of chocolate or caramel sauce on top before serving.

  • Replace the milk and heavy cream with 1 ½ cups of Half & Half.

  • It is important to add a small amount of the warm milk and cream mixture to the eggs first before mixing the eggs into the entire warm milk and cream mixture. This increases the eggs' temperature slowly and avoids making scrambled eggs when added to the remaining warm milk and cream mixture.

  • For chocolate lovers, replace the raisins with semi-sweet chocolate chips.

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