Our Famous Bread And Butter Pudding Recipe

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Our Famous Bread and Butter Pudding

Lynnda Cloutier


Got this one from the Starfish Community cookbook.

pinch tips: How to Use Hand & Stand Mixers





1 loaf sliced white bread, torn into small cubes
1 quart heavy cream
3 tbsp. unsalted butter, melted
1 tbsp. vanilla
1/2 cup water
1 cup golden raisins
1/2 cup raisins
3 eggs
1 1/2 cups sugar


2/3 cup heavy cream
1/3 cup sugar
2 egg yolks
1 tbsp. vanilla extract

Directions Step-By-Step

To prepare pudding, mix the bread, cream, butter and vanilla in a large mixing
bowl. Let stand for 10 minutes. Bring water to a boil in pan. Pour over raisins
in medium heatproof bowl. Beat the eggs and sugar at medium high speed in mixing
bowl for 5 minutes or until thick. Add to the bread mixture and stir to mix.
Stir in the raisins. Pour into a 9 x 13 inch baking dish sprayed with nonstick
cooking spray. Bake at 350 for 45 to 60 minutes or until pudding is golden brown
and slightly set. Remove from oven and cool on a wire rack. Chill in
refrigerator for 24 hours before serving. To make the Crème anglaise, bring
cream just to a boil in a pan over medium heat. This usually takes 3 to 5
minutes. Remove from heat. Beat sugar and egg yolks at medium high speed in
mixing bowl for 3 minutes or until thick. Add cream gradually, beating
constantly at low speed. Return the mixture to th pan. Cook over medium heat for
5 to 7 minutes or until mixture begins to thicken and coat the back of a spoon,
stirring constantly. Cool in refrigerator for 1 hour. Stir in the vanilla and
return to the refrigerator until ready to serve. To serve, warm the bread
pudding in the oven or microwave. Cut into square and drizzle with the crème
anglaise. Note: This recipe received BEST DESSERT IN SAVANNAH at the Taste of
Savanna, 2002.
Source: Starfish Cafe: Changing Lives One Recipe at a Time, Union Mission/
Starfish Cafe, Savannah, Georgia, and Recipes Worth Sharing

About this Recipe

Course/Dish: Puddings