Individual Bread and Butter Puddings with Raisins & Sultanas

Individual bread and butter puddings; an old school British recipe that's the perfect way to use up bread a little past its best.

Crispy, slightly salty but sweet bread on top, baked raisins and sultanas and soft and juicy custard-soaked bread at the bottom. True comfort food heaven for fans of retro desserts.

British Bread Pudding

A rarity here on Krumpli in the form of a dessert. I don't have a massive sweet tooth, but I do like a nice pudding occasionally.

However, cooking an old-fashioned dessert for two is a challenge! Bread and butter pudding is something usually made in a big bowl. Great for a larger family, but for a couple, it's a challenge.

As a result of this, I have created some of my favourite desserts as single-serving portions for my wife and me.

These individual bread and butter puddings join similar smaller-portion desserts like cherry clafoutis, lemon meringue pie, strawberry crumble, steamed chocolate orange puddings and baked rice pudding.

This recipe is based on the memories of the bread and butter pudding I was raised with. Desserts for me almost always have to tick some form of nostalgia box.

We have plain old sliced bread, raisins and sultanas baked in a simple creme anglaise and features a wee sprinkle of brown sugar and cinnamon.

Frequently Asked Questions

What size bowls do you use?

I use 11cm (230ml or ~1 Cup) brulée pots made by Emile Henry, it's a global brand, so it should be easy to find.

I have located them on both Amazon UK and Amazon US, and I bought them in a discount shop for around £10 or $15 for two.

Should I use salted or unsalted butter?

For me, it makes no difference in this recipe. I usually use salted butter because that is what I have at home.

Why do you cook it in a pan of water?

The technique is called a "bain-marie", and it makes the cooking process a little gentler. It means that the custard or creme anglaise does not turn into scrambled egg in the bottom of the bowl.

Can I use different dried fruits?

Oh gosh, yes, throw anything in there! I love baked sultanas and raisins, the ones at the top go almost like fruit gums and are gloriously chewy.

You can even add nuts, almonds are my favourite!

Don't Be Intimidated By Custard

Growing up, my Mom would have made this using Birds custard made quite thin.

But making custard at home for bread and butter pudding is really easy and does not take a kitchen wizard to do it.

As with most things, the key is patience; rush it, and you will come unstuck.

Start by placing the milk, cream, and vanilla in a pan and heating gently. Do not take it to a boil and heat it slowly because this will prevent it from curdling.

Then whisk the sugar and egg yolks until the colour changes.

The final bit is the most important; slowly pour in the hot milk whilst you whisk.

Slowly is the operative word because doing it quickly will scramble the egg yolks, and that ain't good.

When you pour, you want a thin "string" of milk the size of a thin shoelace. After you have added half, you can pour in the milk mix much more quickly.

If you have a few lumps, pour the custard through a fine mesh sieve.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• Oven
• Mixing bowl.
• Whisk.
• 15cm or 6" saucepan.
• 11cm (4") Brulee pots, they should hold around 250ml or 1 cup of liquid.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.
• Kitchen knife.
• Chopping board.