Bread and Cream Pudding
6 servings
30 minutes
Bread-and-butter pudding is a classic dessert of British cuisine, filled with the warmth and comfort of home baking. Its roots go back to ancient times when frugal housewives used stale bread to make sweet treats. This pudding combines the softness of cream, the tenderness of eggs, and a light vanilla sweetness, soaking each crumb of baguette in an aromatic mixture. After baking, it develops a golden crust while remaining airy and delicate inside. It pairs perfectly with maple syrup or berry jam, adding fruity freshness and caramel depth of flavor. Served warm, it delights in the contrast between the crispy crust and velvety center. This dessert symbolizes home coziness and thriftiness, transforming simple ingredients into an exquisite treat.
1
Preheat the oven to 180 degrees.
2
Cut the baguette into small cubes to make 4 cups in volume, place on a baking sheet, and put in the oven for 5 minutes until the bread is crispy but not browned. Mix the croutons with softened butter and transfer to a 20x20 cm square dish.
- French baguette: 1 piece
- Butter: 60 g
3
In a bowl, mix milk, cream, eggs, sugar, vanilla, and a pinch of salt. Whisk well and pour into a mold. Stir, cover, and place in the refrigerator for 1 hour.
- Milk: 1 glass
- Extra-thick cream 48% fat: 1.8 glass
- Chicken egg: 4 pieces
- Sugar: 0.8 glass
- Vanilla: 1 teaspoon
4
Bake the pudding for 50 minutes and serve warm, drizzled with maple syrup or berry jam.
