This one time when I was 10, I made a bread and butter pudding recipe with my dad. Our skills in the kitchen weren’t very developed and we overdid it with the lemon rind resulting in an extremely bitter and not so delicious dessert. Despite dads best acting to say how tasty it was, it was completely inedible.
Thankfully, my skills in the kitchen have come a long way since those days. And despite my first disastrous attempt at bread and butter pudding, it is one of my favourite desserts. Because it is so simple to make, it is ideal as a make ahead dessert for a dinner party. It can be easily reheated or served into portions. Bread and butter pudding is also an easy dessert for kids. Leave out the sultanas for younger babies and perhaps some of the maple syrup if you are concerned about the sugar.
So here is my bread and butter pudding recipe. I use wholegrain bread because that’s what I prefer but you can use whatever you like, even a little leftover panettone if you want something super decadent!
Bread and butter pudding recipe
8 slices bread
1 1/2 cups milk
1/3 cup maple syrup
1 tbsp grated lemon rind
1/3 cup sultanas
butter for bread
Grease a medium casserole dish and set aside. Remove the crusts from the bread and butter on one side. Cut each slice of bread in half diagonally. Layer half of the bread on the bottom of the prepared casserole dish and scatter half of the sultanas on top. Layer the remaining bread on top and top with the remaining sultanas.
In a jug whisk together milk, eggs, maple syrup and lemon rind. Pour evenly over the top of the bread mixture and lightly press the bread to ensure it soaks up the custard. Set the casserole dish aside and turn the oven on to preheat at 180C.
When the oven heats up (about 10-15 minutes), pop the casserole dish in and cook for 30 minutes or until the custard has set.
Serve with ice-cream and enjoy!
Do you love bread and butter pudding?
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