Bread-and-butter pudding stands as the ultimate zero-waste culinary creation, masterfully transforming everyday bread off-cuts into a decadent and comforting dish. This timeless recipe has endured for generations, prized not only for its practicality and thriftiness but also for its ability to elevate something as simple as stale bread into a truly indulgent treat. Based on Raymond Blanc's classic version, this adaptation incorporates thoughtful simplifications and personal tweaks developed over years of kitchen experimentation.
Wholemeal Sourdough Bread-and-Butter Pudding with Prunes
Traditional bread-and-butter pudding recipes often rely on white bread, caster sugar, and extra egg yolks, but this can lead to unnecessary waste if those egg whites are not used elsewhere. In this innovative approach, whole eggs work beautifully in the custard, adding richness without compromising texture. To compensate, a slightly reduced amount of milk ensures the perfect consistency.
Why Sourdough Works Best
Sourdough bread, particularly a wholemeal variety, excels in this recipe due to its sturdier structure and robust flavor profile. Unlike soft white bread, which can sometimes turn slimy when soaked, sourdough absorbs custard more effectively, resulting in a superior texture. However, its heavier nature means using a bit more bread is advisable. Pressing the slices down with a weight before baking helps the bread fully soak up the custard, enhancing the final dish's depth and moisture.
Dark brown sugar introduces a profound depth of flavor, while an optional splash of brandy, whisky, or vermouth adds a sophisticated twist. This recipe serves four, making it ideal for family dinners or small gatherings.
Ingredients and Preparation
- 150ml double cream, plus extra for serving
- 300ml whole milk
- 1 tsp vanilla extract
- 3 medium eggs
- 90g brown sugar (dark muscovado recommended)
- 1 pinch sea salt
- 20g unsalted butter, plus extra for greasing
- 50g dried fruit (such as sultanas, prunes, or apricots)
- 20ml brandy, whisky, or marsala (optional)
- 200g sliced day-old sourdough or any available bread
Begin by heating the cream, milk, and vanilla extract in a saucepan until steaming, taking care to remove it from the heat before boiling. In a large bowl, whisk together the eggs, brown sugar, and salt. Gradually pour in the warm milk mixture, whisking constantly to create a smooth custard base.
Butter the inside of a small or medium baking dish and pour a thin layer of custard to cover the base. Scatter half of the dried fruit evenly, then layer the sourdough slices, slightly overlapping them. Tuck the remaining fruit under the bread as you go to prevent burning during baking. Pour the remaining custard over the top, place a second baking dish directly on the pudding, and gently press down to compress the bread. Add a heavy weight, such as a stone mortar, and let it rest for about 20 minutes to allow the custard to soak in fully.
Baking and Serving
Preheat the oven to 190C (170C fan)/375F/gas 5. Remove the weight and second baking dish, dot the pudding's surface with butter, and bake for approximately 30 minutes until the custard is set and the top is deeply golden. For an extra touch, sprinkle brown sugar and cinnamon over the top and briefly grill on high until it achieves a rich, golden-brown finish. Serve warm, accompanied by generous amounts of extra cream for a truly luxurious experience.
This recipe not only minimizes food waste but also celebrates the art of turning simple ingredients into a memorable dessert. By using whole eggs and sturdy sourdough, it offers a sustainable and delicious solution for repurposing leftover bread, making it a staple in any eco-conscious kitchen.
