Bread and Butter Pudding is a traditional British dish made with old bread, butter, and a creamy custard sauce. This dessert is also called Anglo-Indian Pudding in India.
I fondly remember my first experience of trying Bread and Butter Pudding at my aunt Krishna Mashi's home. What I recall most vividly is the entire process of making it. Growing up, we didn't have an oven at home, so cakes and puddings were not a common occurrence. There was a round cake oven that was used only during Christmas, and I don't even remember my mother making pudding.
Jump to:
- My Bread and Butter Pudding experiences!
- Frequently Asked Questions
- Here's how I make Bread & Butter Pudding at Debjanir Rannaghar!
- Recipe Card
- Dessert Recipes from Debjanir Rannaghar!
- Have you tried the Anglo-Indian Pudding recipe from Debjanir Rannaghar!
- Here's the Anglo-Indian Bread & Butter Pudding Pin for your Pinterest Board!
My Bread and Butter Pudding experiences!
Krishna Mashi is my mother's second sister. Her husband, my uncle- Meshomoshai, worked for the railways and was posted in a small town in Odisha called Jharsuguda. The family lived there until my uncle's retirement. We used to visit them during the winter break. Their bungalow had a beautiful garden and even a well nearby. It was at their place that I first tasted Bread and Butter Pudding, which was prepared by my aunt's sister-in-law using a pressure cooker. I still vividly remember the excitement of watching the pudding being made, the aroma of vanilla, and the delightfully fluffy and delicious pudding made with bread, butter, and milk. Even as a child, I found the process comforting.
As far as I can recall, the first time I had oven-baked Bread and Butter Pudding was at an Anglo-Indian friend's place.
Making pudding is a calming activity for me. The aroma of vanilla is comforting. I enjoy observing the pudding-making process and patiently mixing the ingredients. Pasta also finds pleasure in the entire process. She carefully blends the ingredients with patience. Pasta assists me in preparing the custard. She delights in watching the entire process unfold.
Frequently Asked Questions
Bread and Butter Pudding is a traditional British dessert made primarily with old or leftover bread. The bread slices are buttered and then baked with an egg custard and raisins. In India, this dish is also known as Anglo-Indian Pudding, as it was introduced by the British and later perfected by the Anglo-Indian community.
Using stale bread is not a requirement, but it is a great way to utilize any leftover bread. This pudding is made with very simple ingredients and has a delicious flavor. It is an excellent choice for beginners in baking, as it is a straightforward recipe to start with. I often make this pudding at home whenever I have some bread that is no longer suitable for toast or sandwiches. My daughter Pasta, enjoys this dish very much.
Here's how I make Bread & Butter Pudding at Debjanir Rannaghar!
Recipe Card
Bread and Butter Pudding
Bread and Butter Pudding is a traditional British dish made with old bread, butter, and a creamy custard sauce. This dessert is also called Anglo-Indian Pudding in India.
Ingredients
- 6 Slice Bread
- 500 ml Milk
- 2 Egg
- 2 Tbsp. Butter
- 50 g Raisin
- 1 Tsp. Vanilla
- 1 Tsp. Nutmeg Powder
Instructions
- 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 the Custard.
- Now butter the bread slices with the 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 at 180 degrees C.
- Bake the pudding for 35-40 minutes at 180 degrees C.
- The Pudding will set by then and the top will be browned.
- Serve it at room temperature or after refrigerating for a few hours.
Notes
- You may cut the bread edges however, I prefer to use those.
- 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.
Nutrition
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 at [email protected]. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here's the Anglo-Indian Bread & Butter Pudding Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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