If There Is a Better Bread and Butter Pudding Recipe I Haven't Found It Yet

Ingredients

• 1/2 cup Unsalted Butter (room temperature, divided for greasing dish and buttering bread slices)
• 12 slices White Bread (standard white sandwich bread, crusts removed)
• 1/2 cup Dried Apricots (halved and sliced into thin slivers)
• 1/2 cup Raisins (golden sultanas preferred; any raisin will do)
• 1/4 cup Warm Water (for rehydrating raisins and apricots)
• 5 Large Eggs (room temperature)
• 3/4 cup Granulated Sugar (divided between custard base and glaze)
• 1 tsp Ground Cinnamon
• 2 Vanilla Bean (split lengthwise; seeds scraped into custard and sauce)
• 2 cup Whole Milk
• 1 cup Heavy Cream
• 1/4 cup Apricot Jam (warmed for brushing on top)
• 2 tbsp Icing Sugar (sprinkled before torching)

Instructions

1. Rehydrate Fruit

   Place the raisins and sliced apricots in a small bowl, pour warm water over them, and let sit for 20 minutes until plump.

   Time: PT20M

2. Prepare Baking Dish and Bread

   Butter the 8×12 inch baking dish with half the softened unsalted butter. Remove crusts from the bread slices, then butter one side of each slice.

   Time: PT5M

3. Layer Bread and Fruit

   Arrange a layer of buttered bread slices, butter‑side down, in the dish. Sprinkle half the soaked raisins and apricots over the bread, then add a second layer of bread and the remaining fruit. Press gently to compact.

   Time: PT5M

4. Make Custard Base

   In a mixing bowl whisk together 5 eggs, 1/2 cup granulated sugar, 1 tsp cinnamon, and the seeds from one vanilla bean until smooth.

   Time: PT5M

5. Heat Milk and Cream

   Combine 2 cups whole milk, 1 cup heavy cream, and the split vanilla bean (seeds and pod) in a saucepan. Heat over medium until just about to simmer (small bubbles form around the edges).

   Time: PT5M

   Temperature: 190°F

6. Temper the Eggs

   Slowly pour a small amount of the hot milk‑cream mixture into the egg mixture while whisking constantly. Continue adding the hot liquid in a thin stream, whisking, until the custard is fully incorporated and the temperature is uniform.

   Time: PT5M

7. Soak the Bread

   Pour the tempered custard evenly over the layered bread and fruit. Gently press the bread down every few minutes for 10 minutes, allowing it to absorb the liquid fully.

   Time: PT10M

8. First Bake

   Place the dish in a pre‑heated oven at 360°F and bake for 30 minutes.

   Time: PT30M

   Temperature: 360°F

9. Add Apricot Jam and Finish Baking

   Warm 1/4 cup apricot jam in the microwave, brush it over the top of the pudding, then return to the oven for another 10 minutes.

   Time: PT10M

   Temperature: 360°F

10. Prepare Warm Custard Sauce

    In a clean saucepan, heat 1 cup whole milk, 1/2 cup heavy cream, and the second vanilla bean (split) until just simmering. Meanwhile, whisk together 4 egg yolks and 1/4 cup granulated sugar until pale. Temper the yolk mixture with a little hot milk, then whisk it back into the saucepan. Cook over low heat, stirring constantly with a rubber spatula, until the sauce coats the back of the spoon (about 10‑12 minutes).

    Time: PT12M

    Temperature: Low heat

11. Finish and Torch

    Allow the baked pudding to cool for 2‑3 minutes, then dust the surface with icing sugar. Use a kitchen blowtorch (or broiler) to caramelize the sugar, creating a crunchy crust.

    Time: PT5M

12. Serve

    Drizzle warm custard sauce over each serving. Let the pudding rest 10 minutes before cutting to allow the custard to set.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

8g

Carbohydrates

45g

Fat

15g

Fiber

2g