This is a fairly old fashioned English recipe, which it is said to have been used to prevent the waste of stale bread. In fact, it is said that bread and butter pudding tastes better with stale bread.
i can attest to the fact that bread and butter pudding tastes fine with stale bread, but it’s also equally fine with fresh bread. I don’t know which is better, to be honest as I’ve not done a comparison and i don’t make this regularly enough to compare.
As an alternative, bread and butter pudding can be made with brioche instead of bread, though enjoyably different I think I prefer it with standard white bread. In fact when it comes to the type of bread you use to make bread and butter pudding, I find that the more basic the bread, the better.
- Bread or brioche (stale or fresh)
- Sugar (I prefer white sugar, but brown also works)
- Dissolve the sugar into the cream, adding cinnamon
- Butter the slices of bread and sprinkle with cinnamon and raisins
- Layer the slices of bread in a baking tray. I like to layer them on an angle, but you can do it like a lasagna though I don’t think it comes out as nice because it’ll be stodgy where the bread overlaps. Get creative here.
- Soak in the cream mixture (it shouldn’t be a soup, but it should be wet with a little but of cream lining the bottom of the tray, less than half a centimeter).
- Bake until done.