Dessert: United Kingdom – Bread and butter pudding

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 20 min

Cook 40 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 8 slices (approx. 12 oz (340 g)) day-old white sandwich bread, crusts removed
- 4 tbsp (56 g) unsalted butter, softened
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 4 large eggs, approx. 7 oz (200 g) total
- 3/4 cup (150 g) granulated sugar
- 1 tsp (5 ml) pure vanilla extract
- Zest of 1 lemon
- 2 cups (300 g) mixed berries (fresh or thawed frozen; quarter large strawberries)
- 1/4 tsp (1.5 g) salt
- 1/4 cup (30 g) powdered sugar for dusting (optional)

Instructions

1. Preheat oven to 350°F (180°C). Butter each slice of bread on one side with the softened butter and cut slices diagonally or into a shape that fits your baking dish (an 8x8 inch / 20x20 cm dish works well).
2. Arrange a single layer of buttered bread in the dish, buttered side up, scatter a portion of the mixed berries over the bread, then add another layer of bread and more berries, finishing with a top layer of bread.
3. In a bowl, whisk together the eggs, granulated sugar, whole milk, heavy cream, vanilla extract, lemon zest, and salt until smooth.
4. Pour the custard evenly over the layered bread and berries, pressing gently so the bread soaks up the liquid. Let sit 10–15 minutes so the custard is absorbed.
5. Bake in the preheated oven 35–45 minutes, or until the custard is set and the top is golden and slightly puffed. A knife inserted near the center should come out mostly clean.
6. Remove from oven and let cool slightly. Dust with powdered sugar if desired and serve warm or at room temperature. This can be made a few hours ahead and reheated gently before serving.