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Indulge in the Timeless Charm of Classic Bread and Butter Pudding
Welcome to the world of Flux classic desserts, where simplicity meets sophistication! Dive into the rich history and delectable flavours of traditional Bread and Butter Pudding. Originating from the frugal kitchens of 17th century England, this timeless dessert has stood the test of time, captivating taste buds across generations. Join me on recreating this timeless dessert for our modern kitchens. Whether enjoyed as a comforting dessert after a hearty meal or as a sweet indulgence on its own, this timeless treat never fails to delight.
For this recipe I have used croissants. Traditionally bread and butter pudding is made with buttered slices of old or left over sliced bread. I’ve switched this up and used croissants and added some raspberries. When working in commercial kitchens it’s always best to work smarter and minimise food wastage. After breakfast service there’s always an array of croissants left over on the pass from the buffet. What better way than to chop these up and add them to bread and butter pudding. It’s a great for a staple to have on your menu for lunch or dinner service.
Origin:
Dating back to the 17th century, Bread and Butter Pudding was born out of a need to repurpose stale bread into a deliciously comforting dessert. Originally a humble dish enjoyed by the lower classes, it has since evolved into a beloved classic enjoyed by people of all backgrounds.
Gather your ingredients, follow the simple steps that celebrates tradition yet modern with wholesome home flavours. and the enjoy of home style dessert at home or use it in your commercial kitchen.
Ingredients:
- 6 medium croissants
- 8 large eggs
- 200g raspberries
- 40g sugar
- 400g pure cream
- 140g milk
- 60g castor sugar
- Dash vanilla essence
- Pinch of ground cinnamon
- Zest of 1 lemon (optional)
- Demerara sugar, for sprinkling (optional)
Preparation:
- Preheat the oven: Start by preheating your oven to 170°C. Grease a baking dish or individual ramekins with spray oil to prevent sticking.
- Prepare the croissants: cut the croissants in half lengthways then slice into 4 pieces.
- Add to dish: place the copped pieces of croissants and the raspberries into the greased dish. You can also add some white chocolate pieces for extra flavour if desired.
- Prepare the Custard: In a mixing bowl, whisk together the eggs, sugar and vanilla essence. Bring the milk and cream to the boil. Temper the eggs by slowly whisking in the hot liquid. Add cinnamon and lemon zest (if using) and whisk until well combined. NOTE: the reason I have tempered the eggs for this recipe is so you can make a large mixture and store it. Tempering stabilises the eggs so they will not curdle; then the mixture can also be stored and packed in the cool room for three days. This saves prep time by making bulk, instead of making the mixture daily.
- Soak: Slowly pour the custard mixture over the croissant pieces ensuring all is soaked in the liquid. Press down gently to submerge the pieces.
- Let it Rest: Allow the pudding to rest for 20-30 minutes, allowing the croissants to absorb the custard.
- Bake to Perfection: Sprinkle the top with a dusting of demerara sugar for a caramelized finish, if desired. Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the pudding is set and golden brown on top.
- Serve and Enjoy: Once baked, remove the pudding from the oven and let it cool slightly before serving. Slice into portions and serve warm, accompanied by a drizzle of anglaise or a scoop of vanilla ice cream for the ultimate indulgence.
Pairing Suggestions:
- Tea: A classic English dessert deserves a classic English brew. Pair your Bread and Butter Pudding with a robust cup of English Breakfast tea for a comforting and traditional experience.
- Coffee: For those who prefer a richer and more intense flavor profile, opt for a dark roast coffee. The boldness of the coffee complements the sweetness of the pudding, creating a harmonious balance of flavors.
- Dessert Wine: Elevate your dessert experience by pairing Bread and Butter Pudding with a glass of sweet dessert wine, such as a late-harvest Riesling or a fortified wine like sherry. The subtle sweetness of the wine enhances the flavors of the pudding, making for a truly decadent treat.
