This recipe appears in:British Bites: Bread and Butter Pudding
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- 16 slices white sandwich bread, crusts removed
- 4 tablespoons butter, melted
- 1/2 cup raisins
- 1 1/2 cups milk
- 1/4 cup cream
- 3 eggs, beaten
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1 tablespoon turbinado sugar
Adjust oven rack to middle position and preheat to 350°F. Brush 1 side of each piece of bread with melted butter and reserve any butter that is leftover. Cover the bottom of a 9- by 13-inch casserole dish with half of the sliced bread, buttered side down, shingling slices as necessary. Scatter half the raisins over the bread, then repeat with remaining bread and raisins.
Whisk together milk, cream, eggs, sugar, and ground cinnamon. Pour egg mixture over bread and let sit for 30 minutes. Scatter turbinado sugar over the pudding and dot with any remaining butter. Bake until pudding is puffed and beginning to brown around the edges, about 30 minutes. Serves warm.