Best 4 Baguette And Butter Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Baguette and butter pudding is a classic English dessert that is perfect for using up leftover bread. It is a simple but delicious dish that can be made with just a few ingredients. The combination of the soft, eggy bread, the creamy butter, and the sweet sugar creates a dessert that is both comforting and satisfying.

This article features two recipes for baguette and butter pudding: a classic recipe and a chocolate chip recipe. The classic recipe is made with simple ingredients like bread, butter, sugar, eggs, and milk. The chocolate chip recipe adds a decadent twist with the addition of chocolate chips. Both recipes are easy to follow and can be made in under an hour.

Whether you are looking for a classic dessert or something a little more indulgent, these baguette and butter pudding recipes are sure to please. So gather your ingredients and preheat your oven, it's time to make some delicious bread pudding!

Let's cook with our recipes!

BREAD AND BUTTER PUDDING



Bread and butter pudding image

Transform a stale loaf into a comforting bread and butter pudding. This traditional British dessert is layered with a rich vanilla custard, dried fruit and lemon zest

Provided by Katy Gilhooly

Categories     Dessert, Treat

Time 1h5m

Number Of Ingredients 10

250ml full-fat milk
300ml double cream
1 vanilla pod, halved and seeds scraped out, or 1 tsp vanilla extract
3 whole large eggs, plus 1 egg yolk
3 tbsp golden caster sugar
8 slices of day-old white crusty bread
50g slightly salted butter, softened plus extra for greasing
75g mix sultanas and currants or other dried fruit
zest ½ lemon
2 tbsp demerara sugar

Steps:

  • Heat oven to 180C/160C/gas 4. To make the custard, heat the milk, cream and vanilla pod with its scraped out seeds (if using) together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using.
  • Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.
  • Remove the vanilla pod from the custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.

Nutrition Facts : Calories 566 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein

BREAD-AND-BUTTER PUDDING



Bread-and-Butter Pudding image

Categories     Dairy     Dessert     Bake     Valentine's Day     Vegetarian     Winter     Shower     Gourmet     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 7

1 baguette
1/2 stick (1/4 cup) unsalted butter
1 cup whole milk
1 3/4 cups heavy cream
4 large eggs
3/4 cup sugar
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F.
  • Cut enough baguette into 1-inch cubes to measure 4 cups and in a shallow baking pan toast bread in middle of oven until crisp but not golden, about 5 minutes. Melt butter and in an 8-inch square baking pan toss with bread.
  • In a bowl whisk together milk, cream, eggs, sugar, vanilla, and a pinch salt and pour over bread, stirring to coat. Chill pudding, covered, 1 hour.
  • Bake pudding in middle of oven until just set but still trembles slightly, about 50 minutes. Serve pudding warm or at room temperature.

FAVORITE BREAD AND BUTTER PUDDING WITH BOURBON SAUCE



Favorite Bread and Butter Pudding with Bourbon Sauce image

Provided by Jean Anderson

Categories     Bourbon     Brunch     Dessert     Bake     Spirit     Whiskey     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 Servings

Number Of Ingredients 19

4 stale slices firm-textured white bread, crusts and all (see headnote)
2 tablespoons unsalted butter, softened
1/2 cup dark seedless raisins (see headnote)
3 large eggs, lightly beaten
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 1/4 cups milk
1 cup half-and-half
Bourbon Sauce
1/4 cup firmly packed light brown sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup water
1/3 cup bourbon (see Tip above)
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice

Steps:

  • 1. Butter 1 1/2-quart casserole or spritz with nonstick cooking spray and set aside.
  • 2. Spread one side of each slice of bread with butter, cut each slice into four pieces of equal size, spread half of them in casserole, and sprinkle half of raisins on top. Repeat layers and set aside.
  • 3. Beat eggs, sugar, vanilla, cinnamon, and nutmeg at high electric mixer speed about 2 minutes until creamy. With mixer at low speed, add milk gradually, then half-and-half.
  • 4. Pour over bread and raisins in casserole and let stand uncovered at room temperature 1 hour. After 40 minutes, preheat oven to 350°F.
  • 5. When pudding has stood 1 hour, set in large shallow pan, and place on pulled-out middle oven shelf. Pour hot water into pan to depth of 1 inch, slide shelf into oven, and bake pudding uncovered about 1 hour until cake tester inserted in center comes out clean.
  • 6. Transfer casserole to wire rack and cool 20 minutes.
  • 7. Meanwhile, prepare Bourbon Sauce: Combine sugar, cornstarch, nutmeg, and salt in small nonreactive saucepan. Whisk in water and bourbon and continue whisking until smooth. Add butter, set over moderate heat, and cook, whisking constantly, 2 to 3 minutes until thickened and translucent. Remove from heat, mix in lemon juice, and transfer to heated sauceboat.
  • 8. Serve pudding warm at table, trickle a little sauce over each portion, and pass the rest.

BAGUETTE AND BUTTER PUDDING



Baguette and Butter Pudding image

This is one of my fave recipes from my favourite chef and cookbook: Gordon Ramsay's Just Desserts'. I would love to take the credit for it but I can't. The man is a genius. I am adding it on here so that I can print it off nicely, the book is huge and takes up too much space on the kitchen counter. Plus, I want the Nutritional Info.

Provided by dimensionally trans

Categories     Dessert

Time 2h

Yield 6 serving(s)

Number Of Ingredients 11

4 tablespoons butter, softened
5 ounces baguette, thinly sliced (about half a baguette)
6 1/2 tablespoons golden raisins
2 extra-large egg yolks
2 extra large eggs
3 1/2 tablespoons granulated sugar
1 1/4 cups heavy cream
1 1/4 cups milk
4 tablespoons Baileys Irish Cream (or any cream liqueur, or add more to taste)
1 tablespoon demerara sugar (for sprinkling)
3 tablespoons apricot jam

Steps:

  • NB The instructions are edited and the comments in brackets are mine.
  • Grease the sides of a 1.5 litre shallow baking dish with some of the butter (I use a Le Creuset oval dish).
  • Spread the bread slices with the remaining butter (I spread on both sides, sometimes using a little more butter than he suggests).
  • Arrange the bread in the dish in overlapping layers, sprinkling the dried fruit in between.
  • Beat the egg yolks, whole eggs and granulated sugar together until creamy.
  • Beat in to the mixture the cream, milk and liquer.
  • Pour the mixture over the bread.
  • Press the bread slices down gently so they are completely submerged.
  • Let stand for about 20 minutes so that the bread can soak up the custard mixture.
  • Preheat the oven to 350F (180C, Gas Mark 4).
  • Put the dish in a roasting pan and pour enough boiling water into the pan to come halfway up the sides of the dish, to prevent the custard from overheating and curdling.
  • Sprinkle with demerera sugar and bake for 45-50 minutes until golden.
  • Warm the jam so that it is runny.
  • Remove the pudding from the oven and dab it with the jam. Let it stand for 15 minutes before serving so it firms up. (I take it our of the bain marie but Gordon is unclear on that point).

Nutrition Facts : Calories 511.6, Fat 33.7, SaturatedFat 19.8, Cholesterol 253.1, Sodium 286.8, Carbohydrate 43.4, Fiber 1.2, Sugar 22.1, Protein 8.9

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • If you don't have any day-old baguette, you can make your own by slicing a baguette and baking it at 300°F for 10-15 minutes, or until it is dry and crispy.
  • Be sure to whisk the eggs and milk together thoroughly before adding them to the bread mixture.
  • You can add a variety of mix-ins to the pudding, such as chocolate chips, raisins, or nuts.
  • Serve the pudding warm with your favorite sauce, such as vanilla sauce, chocolate sauce, or caramel sauce.

Conclusion:

Baguette and butter pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover baguette and is a surefire hit with people of all ages. With its simple ingredients and decadent flavor, baguette and butter pudding is a classic dessert that will never go out of style.

Related Topics