Raspberry Bread and Butter Pudding
You cant go wrong with this simple and delicious dessert. This raspberry bread and butter pudding has a crispy top with soft buttery layers of custard soaked bread with bursts of bright and delicious raspberries. If you can butter some bread and whisk up some eggs then you can make this dessert.
Why you will love this recipe
This is a wonderful, cheap dessert that will feed a crowd!
Not only is this a delicious bread pudding that is perfect for using up an old loaf of bread but it is so simple to make, super tasty and easy to customize.
If you like french toast, then you will love this raspberry bread and butter pudding. It is like oven baked french toast with a crispy top, soft buttery layers of custard soaked bread with bursts of bright and delicious raspberries.
Ingredients
Bread – You will use around 16 slices of sandwich slice bread for this recipe. white bread works best. Buy the cheapest loaf available or use up any leftover bread that you have on hand that is getting a little stale.
Butter – Butter or margarine works well here. Make sure to butter your bread generously.
Jam – Use a raspberry jam with a good strong flavor for the best results. You can swap your jam flavor out for a different flavor if you like.
Raspberries – Use frozen or fresh raspberries. These add pops of color and bursts of flavor. You can leave them out if you do not have any on hand.
Eggs – 4 large eggs
Sugar – Plain white sugar
Cream – Heavy cream to give your pudding richness. Have a little extra to pour over your cooked bread and butter pudding.
Milk – Regular, whole or light milk will both work well in this recipe
Vanilla essence
Making this simple dessert into a beautiful rose shape
This is my favorite way to make a bread and butter pudding! Not only does it look really lovely, but it allows the bread slices to absorb loads of the liquids and helps it to come out super soft while achieving a deliciously crisp top.
And to achieve this all you have to do is spiral the bread slices around a round baking dish instead of laying them flat in a shallow baking dish. Placing the crusts at the top of the pudding really reinforces that rose style pattern that is naturally achieved. This also has the bonus of providing little pockets of space where you can load your bread and butter pudding up with extra raspberries or even some sneaky chunks of white chocolate for an extra treat.
Bonus tips and tricks for a great bread and butter pudding
- When placing your bread slices into your dish be careful that you do not use too much pressure. You want the layers to be loose so that they have room to absorb the liquids and expand as the bread and butter pudding cooks.
- If you do not have a large round baking dish you can make your pudding in any other large baking dish. You can even split it between 2 loaf pans and make one dessert for now and freeze the other for another day.
- Make sure you give the bread a good amount of time to soak. Pour your egg mixture over the bread and leave it to soak for at least one hour. If the bread begins to float on top of the mixture you can weigh it down a little by using a saucer and a jar to keep your bread submerged.
- For an extra crispy topping sprinkle 2 tablespoons of sugar over the top of your bread and butter pudding half way through baking.
- Store any leftovers bread and butter pudding in the fridge firmly wrapped in cling film. Leftovers will keep covered in the fridge for up to 3 days.
- Change up your flavour with a few simple steps. This recipe works perfectly as a plain bread and butter pudding, simply omit the jam and raspberries. Or you can swap them out for your choice of flavors Try some of these ideas …
Strawberry with white chocolate chunks.
Sultanas with apricot jam.
Hazelnut spread with diced hazelnuts and chocolate chips.
Raspberry Bread and Butter Pudding
Ingredients
Method
- Prepare your bread by generously spreading butter and then jam on each slice of bread.
- Next cut each piece of bread in half.
- Place your first half slice into a large round baking dish with the buttered side against the dish and the crust at the top. Place more slices in the same way around your dish. Once your outer edge is covered in bread slices, place your next layer, starting at the end of your last piece. Continue placing your bread slices around your dish in a spiral pattern until you have a loose spiral of bread that reaches the center.
- Distribute your raspberries through your bread and butter pudding by placing them between your bread slices.
- Next whisk the eggs, sugar, cream, milk and vanilla in a large mixing bowl. Whisk well until everything is well combined and you have no lumps of egg remaining.
- Pour the egg mixture over your prepared bread. The bread may try to float to the top at this point. You can weight it down by placing a clean saucer on top of the pudding and then adding a jar or other weight on top of that.
- Place your pudding into the fridge for 1 hour to allow the bread to soak up the egg mixture. Once the bread has absorbed all of the liquids it is ready to bake.
- Preheat your oven to 160 degrees, fan bake.
- Bake in your preheated oven for 1 hour or until the crusts are golden and the pudding is jiggly but baked through.
- Serve immediately with ice cream, fresh fruit or just a drizzle of cream.
Notes
Leftovers will keep covered in the fridge for up to 3 days.
Thank you so much for taking the time to read through my raspberry bread and butter pudding recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
