This document provides a recipe for traditional British bread and butter pudding. It includes instructions to layer buttered bread, raisins and a custard mixture of milk, eggs, sugar and vanilla in a baking dish. A short history notes that bread puddings date back to medieval Europe and have long been popular in England. Regional variations are described such as those from Belgium, Canada, Hong Kong and Puerto Rico. Finally, some renowned restaurants known for their bread pudding dishes are listed.

1. Bread And Butter
Pudding
Made By: Ritvik Singh Jamwal 05311002218
Animesh Sharma 05611002218
Rohan Guliani 05411002218

2. INTRODUCTION
▫ A Bread and Butter Pudding is a
Traditional Bread Pudding Popular
in British Cuisine.
▫ Slices Of Buttered Bread Scattered
With Raisins are Layered In an
Oven Dish, covered with an Egg
Custard Mixture Seasoned with
Nutmeg, Vanilla or Other Spices,
Then Baked.
▫ A Classic Comfort Dessert, Custardy
on The Inside, Golden and Buttery
on Top.
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3. INTRODUCTION
▫ A Dessert Consisting of Slices of
Bread and Butter Layered with
Dried Fruit and Sugar and Baked
with a Mixture of Milk And Egg.
▫ In Addition to being Baked with
Custard, The Pudding May be
Served with Additional Custard Or
Cream.
▫ Sometime Raspberry, Strawberry,
Blackberry or Mixed Fruit, Jam,
Marmalade, or Other Sweet
Preserves will Be Spread upon the
Bread, Along with The Butter. 3

4. HISTORY
▫ Food Historians Trace Bread
Pudding Back To Europe In The
Early 11th And 12th Centuries,
And It Has Been Popular In
England Since The 13th Century,
When Just About Every Kitchen
Had A Deep Bowl Called A
Pudding Basin That Was Used To
Collect Scraps Of Stale Bread.
▫ But One Of The Earliest Published
Recipes For A Bread And Butter
Pudding So Named Is Found In
Eliza Smith’s the Complete
Housewife of 1728. 4

5. HISTORY
▫ She Instructs "Take A Two Penny Loaf, And A Pound Of Fresh Butter; Spread It In
Very Thin Slices, As To Eat; Cut Them Off As You Spread Them, And Stone Half A
Pound Of Raisins, And Wash A Pound Of Currants; Then Put Puff-Paste At The
Bottom Of A Dish, And Lay A Row Of Your Bread And Butter, And Strew A Handful
Of Currants, A Few Raisins, And Some Little Bits Of Butter, And So Do Till Your Dish
Is Full; Then Boil Three Pints Of Cream And Thicken It When Cold With The Yolks Of
Ten Eggs, A Grated Nutmeg, A Little Salt, Near Half A Pound Of Sugar, And Some
Orange Flower-Water; Pour This In Just As The Pudding Is Going Into The Oven".
▫ In 1845, Eliza Acton Suggests Giving "A Good Flavour Of Lemon-Rind And Bitter
Almonds, Or Of Cinnamon, If Preferred, To A Pint Of New Milk", Then Adding
Cream And Sugar, Thickened With Beaten Eggs. Her Recipe Also Calls For A Glass Of
Brandy To Be Added To The Mixture.
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6. HISTORY
▫ In American Cuisine It is called
"Cold Bread Pudding".
▫ The Earliest Bread And Butter
Puddings were called White pot
and Used Either Bone Marrow or
Butter. White pots Could Also Be
Made Using Rice Instead Of
Bread, Giving Rise To The Rice
Pudding in British Cuisine.
▫ A Popular Dish In Egypt, Om Ali, Is
Made With Either Bread Or
Pastry, And Includes Pistachio
Nuts But No Eggs.
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7. Original
recipe
Ingredients
 1/4 cup butter,
 10 slices soft white bread
 1/2 cup golden raisins, or sultanas
 1/4 teaspoon freshly grated nutmeg
 1/4 teaspoon cinnamon
 1 1/2 cups milk
 1/4 cup heavy cream
 2 large eggs
 4 tablespoons white sugar
1 teaspoon vanilla extract
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8. 8

9. Method of
making- ▫ Gather the ingredients.
▫ Preheat the oven to 355 F/180 C. Grease a 1.5-quart/1.5-liter dish with a
little of the butter.
▫ Spread one side of each of the bread triangles with remaining butter.
▫ Cover the base of the dish with overlapping triangles of bread, butter-
side up. Sprinkle half the golden raisins evenly over the bread, then
lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer
one more time or until the dish is filled, finishing with the raisins on
top.
▫ In a saucepan, gently heat the milk and cream but do not boil. Set
aside.
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10. ▫ In a medium-sized heatproof bowl, beat the eggs with 3 tablespoons
of the sugar and the vanilla extract until light, airy, and pale in color.
▫ Slowly pour the warm (not hot) milk over the eggs, whisking
continuously, until all the milk is added.
▫ Pour the egg mixture slowly and evenly over the bread until all the
liquid is added. Gently press the bread down into the liquid. Sprinkle
the remaining tablespoon of sugar over the surface and set aside for
30 minutes.
▫ After 30 minutes, bake the pudding in the hot oven for 40 to 45
minutes, or until the surface is golden brown, the pudding is well
risen, and the eggs are set. Serve hot and enjoy.
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11. REGIONAL
VARIATIONS
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12.  In Belgium, particularly Brussels, it is baked with brown sugar,
cinnamon, old bread, and raisins or apple.[7]
 In Canada, bread pudding is sometimes made with maple syrup.
 In Hong Kong, bread pudding is usually served with vanilla cream
dressing.
 In Hungary, it is called 'Máglyarakás' (literally, "bonfire") which is baked
with whipped egg whites on top of it.
 In Malaysia, bread pudding is eaten with custard sauce.
 In Mecklenburg-Vorpommern, Germany, black bread is used to make
"black bread pudding" (Schwarzbrotpudding).
 In Puerto Rico, There are many variations of bread pudding on the
island. Cream cheese with lime zest and guava or coconut-sweet
plantain with rum raisins is perhaps the most popular. Bread pudding is
always made with a variety of spices. Puerto Rican bread pudding is
cooked the same as crème caramel with Caramel poured into a backing
dish and then the pudding mix is poured on top. The backing dish is
placed in a bain-marie and then in the oven. 12

13. Some
restaurants
around the
world
famous for
their bread
pudding
 Bon Ton Café - New Orleans, U.S.A(Bread pudding
with whisky sauce)
 Killen's Barbecue – Pearland, U.S.A(crème brulee
bread pudding)
 The Hairy Lemon – Dublin, Ireland(sticky toffee
pudding)
 Brenan's of Houston – Houston, U.S.A(bread
pudding souffle)
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