You don't want the mixture to come to a boil. Place the pot over medium heat and cook on low-medium heat for 3-4 minutes until mixture has warmed through. In a large saucepan whisk heavy cream, milk, vanilla, eggs, nutmeg and sugar until fully combined, you do not want any trace of egg left behind.
Return back to watching the butter cautiously!Ĭarefully and evenly pour the brown butter all over the bread slices and make sure to scrape out all the brown pieces, those are flavor bombs!
You may need to cut the bread to fit evenly into the pan. While the butter is melting quickly arrange the bread slices into a 2 QT size dish, I use an 11" X 8.5" X 2" glass dish.
It is critical that you watch the butter carefully as the butter can burn easily, check out this post on how to brown butter with step-by-step photos and instructions. In a large pot over medium-low heat brown the butter, stirring frequently until it is golden brown and has a nutty aroma. In a small bowl add the raisins and brandy swirl around a time or two and try to push all the raisins into the brandy then set aside to infuse. You will start with soaking the raisins in brandy. Since the bread pudding needs to marinate before baking you do not need to preheat the oven yet. I like to place my fresh bread slices on a sheet pan and let them sit out uncovered for a day or two before baking. If the bread is too stale it will not soak up the custard either. You will need to ensure your bread is stale, if the bread is not stale it will not soak up all of the custard to give you the lush texture you want.
Use a pie dish, baking pan, glass pan, cake pan, casserole dish anything that is oven proof! Instructions I love using this coarse sugar for just a sprinkling on top before baking it helps give a delicious sweet crunchy to the top golden brown bread.įor the baking dish, I use an 8.5" X 11" X 2" 2 QT glass dish but you can use any style of a baking dish that holds the same amount or double the recipe for a larger dish. Whole eggs straight out of the fridge are all that's needed to help make the custard. We grew up with nutmeg in our bread pudding, I know in America some use ground cinnamon but to us it ain't b&b pudding without nutmeg! I adore vanilla and brown butter together, the flavors pair beautifully. Granulated Sugar. Just good old plain white sugar is needed.Again, we want a rich, delicious, indulgent custard so using heavy whipping cream helps ensure that. Whole Milk. I prefer to use whole milk, hey if you're gonna have dessert might as well make it the richest and best it can be! But I have used 2% milk and it's been just fine too.As the butter browns, some of it will evaporate, this is normal! Traditionally we would butter each slice of bread and place it into the pan but I find browning the butter adds great flavor and it's easier to just pour all over on top of the bread slices. The butter is going to brown first which creates the most amazing flavor profile. I prefer to use salted butter but you can use unsalted too. The stale bread ensures that bread will soak up the custard nicely. I like to just set my bread on a sheet pan to dry out/ stale over a day or two before making the pudding. If your bread is super hard and you can grind into breadcrumbs or you cannot tear it with your hands easily it's too stale. You just need to ensure your bread is stale, but not too stale. I prefer to use Brioche but regular white sandwich bread or french Bread works well too! Even a sweet raisin bread would be great. I love to soak the raisins in a bit of brandy to rehydrate them and plump them, then pour the brand into the custard mixture. Also known as sultanas, you can't have b&b pudding without them!! What to serve with bread & butter puddingįor this British dessert staple you will need:.