I remember having Bread and Butter Pudding for the first time at Krishna Mashi’s place. More than that I remember the entire process of making it. We didn’t have an OTG while growing up. Needless to say, cake or pudding was not something we used to have on a regular basis. There was a round cake oven at home which was used during Christmas and I can’t even remember Maa making Pudding.
My Bread and Butter Pudding experiences!
Krishna Mashi is my mother’s 2nd sister. Meshomoshai was in railways and was posted at a small town in Odisha, Jharsoguda. Mashi along with the family lived there till Mesho’s retirement. We used to visit them during the winter break. Their bungalow was nice with a beautiful garden and even a well nearby. I first had Bread and Butter Pudding at her place. Mashi’s sister-in-law made it using a pressure cooker. I still remember the excitement of watching pudding making; the smell of vanilla, and most importantly, the fluffy and delicious pudding prepared with bread, butter and milk. Even back then, the little me found the process comforting.
As much as I remember I had over-baked Bread and Butter Pudding for the first time at an Anglo-Indian friend’s place.
I still found the process of making pudding therapeutic. The smell of vanilla soothes me. I love to wait and see the pudding in making and I love to beat and mix the ingredients with patience. Pasta too loves the entire process. Pasta with patience beats the ingredients. She helps me while making the custard. She lives to wait and watch the entire process.
Bread and Butter Pudding is a British Pudding prepared with Stale Bread. The bread slices are buttered and then baked with egg custard and raisin.
In India, this dish is also known as Anglo-Indian Pudding as it came into existence thanks to the Britishers and then mastered by the Anglo-Indian community.
It is not that you need to use stale bread intentionally however there is no need to discard stale bread if you have. As this pudding calls for very basic ingredients and tastes amazing. In fact, if you are a beginner in baking, this is the right thing to start with.
I make it quite often at home; whenever I have a few pieces of bread available which are not good for making toast or sandwich. Pasta loves it a lot.
Here’s how I make Bread & Butter Pudding at Debjanir Rannaghar!
- Serves: 6 People
- Serving size: 100g
- Calories: 211
- Fat: 7.5g
- Saturated fat: 4.1g
- Carbohydrates: 32.3g
- Sugar: 26.1g
- Sodium: 151mg
- Fiber: 0.6g
- Protein: 5.7g
- Cholesterol: 72mg
- Slice Bread: 6
- Milk: 500ml
- Egg: 2
- Butter: 2 Tbsp.
- Raisin: 50g
- Vanilla: 1 Tsp.
- Nutmeg Powder: 1 Tsp.
- Cut Bread Slices into triangular pieces.
- Grease a baking dish with ½ Tsp. Butter.
- Whisk eggs and then add sugar to the egg and whisk again to make a frothy mixture.
- Add Warm Milk to it and keep mixing.
- Now add vanilla and nutmeg powder and mix again.
- Melt 1 Tsp. butter and mix it with with the Custard.
- Now butter the bread slices with remaining butter and layer those on the greased baking dish.
- Pour the custard over the bread slices till it covers all the bread.
- Top it with the Raisin.
- Give a standing time of 10-15 minutes to help the bread slices to soak the moisture.
- In the meantime, preheat the oven for 10 minutes in 180 degrees C.
- Bake the pudding for 35-40 minutes on 180 degrees C.
- The Pudding will set by then and the top will be browned.
- Serve it on room temperature or after refrigerating for a few hours.
Instead of white bread, brown bread can also be used.
You can add ½ Tsp. of Cinnamon powder as well.
Increase or decrease the sugar based on preference.
Instead of an oven, you can use a pressure cooker to steam it.
Dessert Recipes from Debjanir Rannaghar!
- Komola Kheer (also known as Kheer Komola or Bengali Orange Kheer or Komlalebur Payesh)
- Dudh Puli
- Rosh Bora (Fritters served with Runny Sugar/ Jaggery syrup)
- Baked Soan Papdi and Mishti Doi Cheesecake topped with Mini Gulab Jamun
- Hyderabadi Double ka Meetha
- Chaler Payesh (Also known as Bengali Rice Kheer)
- Gajar Ka Halwa (Also known as Gajar Halwa or Carrot Halwa)
- Kesar Peda
- Janai-er Monohara!
- Banoffee Panna Cotta with Cherry Compote
- Strawberry Tart
- Double Chocolate Rum Balls
- Khejur Gurer Payesh (Also known as Bengali Rice Kheer with Date Palm Jaggery)
- Karachi Halwa (Also known as Bombay Karachi Halwa or Corn Flour Halwa)
- Khejur Gurer Rosogolla
- Taler Bora (Also known as Bengali Sugar Palm Fritters)
- Patishapta (Also known as Bengali Patishapta Pitha)
Have you tried the Anglo Indian Pudding recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on firstname.lastname@example.org. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.