Bread and butter pudding is an old traditional store cupboard pudding, it uses up day-old bread, simple ingredients is easy to put together and not too costly, but it is so versatile. There are many versions of this recipe, the most popular uses sultanas or raisins, but my new favourite is a cinnamon and honey variety. I find the flavor combination works very well in this variety of bread and butter pudding, not as sweet but with a warming cinnamon spice. I enjoy a slice served with a spoon of crème fresh and a shake of cinnamon and dusted with icing sugar, but it tastes equally delicious with cream, cream alternative or custard.
Ingredients for Cinnamon and Honey Bread and Butter Pudding
8 – 10 Slices of bread, use the kind you enjoy.
350ml/12fl oz Milk.
2 -3 Dessertspoons Cream and enough to serve if desired.
25g/1oz Butter and extra to grease the pie dish.
2 Free-range eggs.
25g/1oz of honey, or to your personal taste.
2- 3 Teaspoons of ground cinnamon and enough to serve.
A handful of sultanas if you like to add them.
Enough icing sugar to dust over when serving if desired.
*Serves 4 *Vegetarian recipe *Preparation time 30 mins or less *cooking time 30 -40 mins
If the recipe if adhered to this is the typical nutritional values per serving.
Per serving 408 kcals, 44g carbohydrates (of which 18g sugars) 20g fat (of which 11g Saturates) 12g protein, 2g fibre, 0.9g salt.
(These values alter depending on your choices, using wholemeal bread or adding sultanas will alter values accordingly.)
Pre-heat oven to 180c/355f/Gas 4
Grease a 2pt/ 1ltr pie dish, or casserole dish with butter.
To make the finished pudding look well presented when finished, cut off the crusts and butter each slice before cutting into neat triangles. I personally prefer to leave the crusts on.
Once the bread is prepared as above, start to layer the bread in the pie dish/casserole dish butter side up, drizzle honey over the bread and sprinkle well with the ground cinnamon, add sultanas now if using. Now add another layer of the prepared bread slices and repeat the process. Finishing with a bread layer butter side up and drizzle with honey and cinnamon.
Break the free-range eggs into a mixing bowl and whisk them.
Gently warm through the milk and cream with a little honey and then slowly add to the eggs in the mixing bowl, gently whisk by hand.
Pour the mixture over the prepared bread in the pie dish/casserole dish making sure to cover evenly. If you have time to let the pudding stand for half an hour do so, but I usually put the pudding into a preheated oven without standing.
Place the dish into the pre-heated oven for 30-40 minutes, the pudding should be set and the top firm and golden brown when cooked.
Serve with a dusting of ground cinnamon, icing sugar and either custard, cream, crème fresh or an alternative. Enjoy your sweet treat.