Bread and Butter Pudding I

Bread and Butter Pudding I Recipe - United Kingdom | Ingredients: Whole Wheat Bread, Dried Apricots, Low-Fat Milk, and More

Region / culture: United Kingdom | Preparation time: 15 minutes | Cooking time: 35-40 minutes | Servings: 6

Introduction

Bread and Butter Pudding I is a classic dessert that combines the simplicity of bread, butter, and a few additional ingredients to create a comforting and delicious treat. This recipe takes a healthier twist on the traditional dish by incorporating whole wheat bread, low-fat milk, and an egg substitute, making it a guilt-free pleasure for those who are mindful of their diet. Perfect for a cozy night in or as a delightful end to a family dinner, this pudding is sure to warm hearts and satisfy sweet cravings.

History

The origins of Bread and Butter Pudding can be traced back to the early 11th and 12th centuries in England. Initially, it was a means to utilize stale bread instead of letting it go to waste. Over the centuries, the recipe evolved, incorporating new ingredients such as sugar, spices, and dried fruits, which transformed it into the beloved dessert we know today. This version of Bread and Butter Pudding I pays homage to its rich history while adapting to contemporary dietary preferences.

Ingredients

Refrigerated butter-flavored cooking spray
8 slices whole wheat bread
1.5 tbsp (19 g) unsalted butter, softened
0.33 cup (35 g) chopped dried apricots, soaked in 2 tbsp (30 ml) brandy for 5 minutes
1 large baking apple, cored, peeled, and chopped
0.25 cup (36 g) golden raisins
1 tbsp (12 g) sugar
1 tsp (5 ml) ground cinnamon
0.75 cup (180 ml) egg substitute
2.25 cup (540 ml) 1% low-fat milk

How to prepare

Preheat the oven to 350°F (180°C / gas mark 4).
Lightly coat a 2 qt (1.89 liter) casserole dish with cooking spray.
Trim and discard the crusts off each bread slice.
Thinly butter each slice and cut into quarters. Set aside.
In a bowl, combine the soaked apricots, apple, and raisins.
Place half of the fruit mixture into the prepared dish.
Mix the sugar and cinnamon together.
Sprinkle one-third of the sugar mixture over the fruit.
Top with half of the bread quarters, the remaining fruit mixture, and another one-third of the sugar mixture.
Arrange the remaining bread quarters on top, with the buttered side up.
Whisk the egg substitute and milk together, and pour over the bread.
Sprinkle with the remaining one-third of the sugar mixture.
Bake for 35 to 40 minutes, until a tester inserted in the center comes out clean.
Cool in the dish for at least 10 minutes before spooning into dessert bowls.

Variations

For a chocolate twist, add a handful of dark chocolate chips between the layers of bread.
Incorporate nuts such as walnuts or pecans for added texture and flavor.
Use almond milk and a vegan butter substitute for a dairy-free version.

Cooking Tips & Tricks

To ensure your Bread and Butter Pudding turns out perfectly, consider the following tips:

- Use day-old bread as it absorbs the egg and milk mixture better, resulting in a more flavorful pudding.

- Allow the bread to soak in the egg and milk mixture for at least 10 minutes before baking to ensure it's fully saturated.

- For a richer flavor, you can substitute the egg substitute with real eggs or even add a splash of vanilla extract to the milk mixture.

- Experiment with different types of bread, such as brioche or challah, for a unique twist on the classic recipe.

Serving Suggestions

Serve the Bread and Butter Pudding warm, with a dollop of low-fat vanilla yogurt or a drizzle of honey for added sweetness. A side of fresh berries or a sprinkle of powdered sugar can also enhance the presentation and flavor.

Cooking Techniques

Baking is the primary cooking technique used in this recipe, which allows for even cooking and a delightful crust on top. Pre-soaking the bread ensures that it fully absorbs the milk mixture, resulting in a moist and tender pudding.

Ingredient Substitutions

Substitute the whole wheat bread with gluten-free bread for a gluten-free version.

- Use almond, soy, or coconut milk in place of low-fat milk for a dairy-free alternative.

- Swap the egg substitute with flax eggs for a vegan-friendly option.

Make Ahead Tips

Assemble the pudding a day in advance and store it in the refrigerator overnight. This not only saves time but also allows the flavors to meld together more fully. Simply bake it the next day according to the recipe instructions.

Presentation Ideas

Serve the pudding in individual ramekins for a personalized touch. Garnish with a mint leaf and a thin slice of apple for an elegant presentation.

Pairing Recommendations

Pair this Bread and Butter Pudding with a light dessert wine, such as a Moscato or a Riesling, which complements the sweetness of the pudding without overpowering it.

Storage and Reheating Instructions

Store leftover pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. Add a little milk if the pudding seems too dry upon reheating.

Nutrition Information

Calories per serving

Each serving of Bread and Butter Pudding I contains approximately 250 calories. This makes it a relatively low-calorie dessert option, especially when compared to traditional versions of the pudding.

Carbohydrates

This Bread and Butter Pudding I recipe contains approximately 30 grams of carbohydrates per serving. The carbohydrates mainly come from the whole wheat bread and the fruits used in the recipe. Whole wheat bread provides a good source of complex carbohydrates, which are essential for energy.

Fats

Each serving of this pudding contains about 5 grams of fat, primarily from the unsalted butter and the 1% low-fat milk. Using unsalted butter and low-fat milk helps keep the fat content in check, making this dessert a healthier option.

Proteins

The recipe provides around 8 grams of protein per serving. The protein sources include the egg substitute and the low-fat milk. These ingredients contribute to making the pudding not only delicious but also a good source of high-quality protein.

Vitamins and minerals

This dessert is a source of several vitamins and minerals, including calcium from the milk, vitamin C from the apples, and iron from the whole wheat bread. Additionally, the dried fruits offer a small amount of dietary fiber and various micronutrients.

Alergens

The main allergens present in this recipe include wheat (from the bread) and dairy (from the milk). Individuals with allergies to these ingredients should exercise caution or seek alternative ingredients that suit their dietary restrictions.

Summary

Overall, Bread and Butter Pudding I is a balanced dessert that offers a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a healthier take on a classic dish, making it suitable for those watching their diet without sacrificing taste.

Summary

Bread and Butter Pudding I is a delightful dessert that marries the comfort of traditional baking with a mindful approach to ingredients. Its rich history, combined with the versatility in preparation and serving, makes it a timeless dish that can be enjoyed in a healthier form without compromising on taste. Whether you're a seasoned baker or a novice in the kitchen, this recipe offers a satisfying experience both in making and savoring it.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Bread and Butter Pudding. It was many years ago, when I was just a young girl living in a small village in the countryside. My mother had invited a group of friends over for tea, and one of them brought this delicious dessert to share. The moment I took my first bite, I knew I had to learn how to make it myself.

I approached my mother's friend, Mrs. Smith, and asked her for the recipe. She smiled warmly and told me that it was a family recipe that had been passed down from generation to generation. She offered to teach me how to make it, and I eagerly accepted her offer.

Mrs. Smith invited me to her home the following week, where she patiently guided me through the process of making Bread and Butter Pudding. She showed me how to butter the bread, sprinkle it with raisins, and pour over the sweet custard mixture. As the pudding baked in the oven, the kitchen filled with a warm, comforting aroma that made my mouth water.

When the pudding was ready, Mrs. Smith served us each a generous slice with a dollop of creamy custard on top. The combination of the crunchy bread, plump raisins, and rich custard was simply heavenly. I savored every bite, feeling grateful to Mrs. Smith for sharing her family recipe with me.

From that day on, Bread and Butter Pudding became a staple in my own kitchen. I made it for special occasions, family gatherings, and even just as a comforting treat on a cold winter's night. Over the years, I perfected the recipe, adding my own little twists and tweaks to make it uniquely mine.

One of my favorite memories of making Bread and Butter Pudding was when my own children were young. They would gather around the kitchen counter, eager to help me butter the bread and sprinkle the raisins. We would laugh and chat as we worked, creating a warm and loving atmosphere that filled our home.

As my children grew older and started families of their own, I passed down the recipe for Bread and Butter Pudding to them. I showed them how to make it just like Mrs. Smith had shown me, with love and care. It made me proud to see them carry on the tradition, sharing this beloved dessert with their own children.

Over the years, I have collected many recipes from various places and people, but Bread and Butter Pudding will always hold a special place in my heart. It represents not just a delicious dessert, but a connection to the past and the memories of learning and sharing with loved ones.

Now, as I sit in my cozy kitchen, surrounded by the comforting smells of cinnamon and vanilla, I can't help but smile as I prepare a batch of Bread and Butter Pudding. The memories of Mrs. Smith, my children, and the countless times I have made this dessert flood back to me, filling me with warmth and joy.

As I take the first bite of the warm, creamy pudding, I am transported back to that day in Mrs. Smith's kitchen, learning how to make this delicious dessert for the first time. And I am grateful for the recipe that has brought me so much happiness and connection over the years.

Bread and Butter Pudding will always be more than just a dessert to me – it is a symbol of love, family, and tradition that I will cherish for the rest of my days. And I hope that one day, my own grandchildren will feel the same way as they learn to make this special recipe with me.