Not to be Confused with Bread Pudding……
First of all, I would like to apologize for the lack of recipes that I have been producing lately. You would think that since I only have one little at home in the morning now I would have a lot more time, but that doesn’t seem to be how it is working. First of all, we are going to be moving at the end of the month, so packing, and getting the house ready is in full swing. As soon as I am done writing this I will be off to paint the trim in the bathroom, and hopefully finish up the dining room. Since I only have one little at home in the morning, and her best friend is off at school, that requires more mommy time. Today in the midst of creating this recipe we practiced numbers, sang some songs with ASL (American Sign Language), and colored a few pictures. That satisfied her long enough for me to take a few pictures, and clean up the kitchen before heading out to pick up our big kindergartner.
Today’s recipe is Bread and Butter Pudding, not to be confused with Bread Pudding. Bread and Butter Pudding is a British dessert that is buttered bread layered in a dish with a hot custard poured over the top, and baked. It can be eaten plain, with powdered sugar, or with a custard cream on top. Bread pudding is cubed stale bread with a milk, egg, and butter mixture poured over the top and baked. They both essentially have all the same parts, but come out differently. While my mom made bread pudding all the time when I was a kid, I have never personally eaten bread and butter pudding, so I reached out to a good friend of mine who lives across the pond so I could get some answers on the proper way to make this dessert. She is an absolute culinary artist and would probably be mortified if she tried my American version of this old time sweet treat. In saying that, “Girl, I’m sorry, if this isn’t right. But it tastes amazing!” 😉
My version of this pudding is almost 1/3 of the calories that a traditional bread and butter pudding boasts, with twice the fiber, and three times the protein content. In all reality this pudding could safely be eaten for breakfast!
I used low carb wheat bread, but you can absolutely use any bread you like, just remember it will change the calories. I opted for whole milk instead of cream, and Truvia zero calorie sweetener in place of sugar. The process of putting the pudding together is fairly quick, but it does take 40-45 minutes to cook. Trust me, it is worth it. My littlest little is a picky little stinker, but she smelled the pudding while it was cooking and asked if she could have some when it came out. I really didn’t think she would like it because it wasn’t something that she recognized. After I pulled the pudding out, and was cool enough, I cut a slice, and she lit up. I got two bites out of the entire dish, and she was upset when she came back into the kitchen and the ramekin was in the sink. THAT tells you how good it was. It wasn’t mushy like bread pudding, it came out firmer, and had the taste of an old fashioned donut.
There are really only two tips that you need to keep in mind when making bread and butter pudding. *First, when you heat the milk just scald it, don’t boil it. It is done right before it starts boiling. Then you can set it to the side and allow it to cool enough that it won’t cook your egg when you add it. The second tip is to “burp” the bread. I don’t know if anyone else would call it that, but after you have poured most of the custard over the bread push down on the bread to release any air bubbles and allow for more room to be made for the rest of the custard. My apologies to any of my British friends who grew up on this pudding and think that I may have made some American culinary blunders in my creation. If you have never tried bread and butter pudding, you should! This is a nice change to what we generally eat as dessert. Then you can sit back, relax, and enjoy!
NOTE: I know that there are traditionally sultanas in the pudding, but I’m just not a fan of fruit in this type of dessert. 😉 Feel free to add some if you’d like! 🙂
Have you ever tried Bread and Butter Pudding?
Bread and Butter Pudding
By Angie Gouchenour
4 slices of wheat bread heels/ends (I used Healthy Life Low Carb bread)
1 Tablespoon salted butter – softened
¼ cup milk (I used whole)
1-1/2 Tablespoons Sugar 2.0
1/8 teaspoon ground cinnamon
1 teaspoon vanilla flavoring
Preheat the oven to 335’f
In a small pan scald the milk (See the note above*) and set aside
Using a small amount of the butter, grease the bottom of a 10 inch ramekin
Use the rest of the butter to spread on the bread side of the bread ends
Stack the bread butter side up in the ramekin alternating direction
If the milk has cooled enough to touch you can whisk in the egg, Sugar 2.0, cinnamon, and vanilla
Carefully pour the custard mixture over the bread in the ramekin (Make sure to scrape the pan)
Cover and bake in the preheated oven for 15 minutes
Remove the foil and bake an additional 25-30 minutes (The pudding shouldn’t be soggy to the touch)
Remove from the oven and allow to cool slightly
Top with powdered sugar if you like
356 calories per pudding