Bread and butter pudding with no cream is made with a whole-milk custard instead: 2 1/2 cups milk, 3 eggs and a little sugar poured over buttered bread and sultanas, soaked for 20 minutes and baked at 350°F for 35 to 40 minutes. It comes out puffed and golden on top and softly set underneath.
Leaving out the cream makes the pudding lighter and cheaper, and it uses what most kitchens already have. The trick is enough eggs and a proper soak, so the custard still sets silky rather than watery.
How the Custard Sets Without Cream
Cream adds richness, but it is the eggs that set a custard. Three large eggs to 2 1/2 cups of whole milk is the ratio that gives a soft, sliceable set. Whole milk matters: with skim or low-fat milk the custard is thinner and can weep. For a little extra richness without cream, swap 1/2 cup of the milk for evaporated milk.
Ingredients
- 8 slices day-old white bread or brioche (about 10 ounces)
- 4 tablespoons unsalted butter, softened, plus extra for the dish
- 1/3 cup sultanas or raisins
- 3 large eggs
- 2 1/2 cups whole milk
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon zest (optional)
- 1/4 teaspoon ground nutmeg
- 1 tablespoon demerara or turbinado sugar, for the top
Instructions
- Butter the bread. Butter a 2-quart baking dish (an 8×8 inch dish works). Spread the bread slices with the softened butter and cut each slice into 2 triangles.
- Layer. Arrange half the triangles, buttered side up, in the dish. Scatter over the sultanas, then top with the remaining bread, overlapping the triangles.
- Make the custard. Whisk the eggs and sugar together, then whisk in the milk, vanilla, lemon zest and half the nutmeg.
- Soak. Pour the custard evenly over the bread, pressing the bread down gently. Leave to soak for 20 minutes. Heat the oven to 350°F.
- Top. Sprinkle with the demerara sugar and the rest of the nutmeg.
- Bake. Bake for 35 to 40 minutes, until puffed and golden and the custard in the center no longer looks liquid when you press a slice aside with a knife.
- Rest. Let the pudding stand for 10 minutes before serving.
Cook and Prep Times
- Prep: 15 minutes
- Soaking: 20 minutes
- Bake: 35 to 40 minutes
- Serves: 6
Variations
- Dairy-free: use oat or soy milk and a plant-based spread; the set will be a little softer.
- Chocolate: replace the sultanas with 1/2 cup chocolate chips.
- Marmalade: spread a thin layer of marmalade on the bread after the butter.
- Water bath: for an extra-smooth custard, set the dish in a roasting pan with hot water halfway up the sides and add 10 minutes to the bake.
Storage
Cover and refrigerate leftovers for up to 3 days. Reheat portions in the microwave for 45 to 60 seconds, or cover the dish with foil and warm at 325°F for 15 to 20 minutes.
Frequently Asked Questions
- Can I use fresh bread? Yes, but day-old bread absorbs the custard better. Dry fresh slices in a low oven for 10 minutes if needed.
- Why is my pudding watery? It was underbaked, too few eggs were used for the amount of milk, or low-fat milk was used.
- Can I make it ahead? Assemble it up to 12 hours ahead, cover and refrigerate, then bake straight from the fridge, adding 5 to 10 minutes.
Related
- Healthy Egg White Breakfast Recipes for a Nutritious Start
- Healthy Egg White Bites Recipe for Breakfast or Snacks
- Delicious Egg White Meringue Recipe for Light, Fluffy Treats