Merna’s Bread & Butter Pudding Recipe

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It’s such a waste when you’re left with stale bread and you have to throw it out. So why not use that leftover bread (or pastry!) to make a beautiful bread & butter pudding? Get creative – whether it’s brioche buns or an organic sourdough or a Sour Cherry Loaf, you’ll give the bread & butter pudding an interesting flavour!

Merna of Dessertmakers has generously given us her bread & butter pudding recipe for you to try at home! We used this recipe to make 15,000 serves of bread & butter pudding for an OzHarvest Feeding the 5000 event, which will take place at Sydney’s Martin Place on July 29.

Feeds 10-12

1 loaf of bread (any bread you like! Even croissants, brioche or sourdough!)
1 litre thickened cream
50g caster sugar
vanilla bean pods
10g nutmeg (to taste)
30g dried fruits or peel or whatever you can find in the pantry!

1. Soak fruit in ½ cup of hot water & mix in 5 grams of nutmeg allow to sit for at least 1 hour (you can leave this overnight).
2. In a large bowl mix cream with sugar & scraped vanilla pod, add sliced bread & soak for 30-60 minutes.
3. Make your bread & butter pudding in a baking dish or a standard cake tin. Sprinkle some fruit on the bottom of your dish, create a layer of soaked bread & then sprinkle the nutmeg & fruit.
4. Then make another layer of bread & repeat the process until the dish is 3/4 full. It will rise once baking, so do not over fill the dish.
5. Your last layer should be sprinkled nutmeg & fruit.
6. Bake in a preheated oven at 160C for 10-15 minutes.
7. Serve with cream, fruit or custard & dust with nutmeg or icing sugar. Yum!

Served with Pepe Saya creme fraiche and orange segments – delicious!

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