Bread and Butter Pudding
This humble and comforting pudding is adapted from the No Frills Family Cookbook, a collection of dishes and techniques originally developed to use the utilitarian house brand products from the old school British Kwik Save grocery chain. The original recipe used the store’s salted margarine in place of the classic butter; when using unsalted real butter (more true to the recipe’s name), a small amount of salt should be added to the custard.
- Four 1-inch slices soft white sandwich bread (preferably slightly stale)
- ¼ cup (2 oz.) unsalted softened butter, plus more for greasing the pan
- 2 Tbsp. (1 oz.) raisins
- 2 large eggs
- ¼ cup (2 oz.) sugar
- 2 cups whole milk
- ¼ tsp. kosher salt
- Generously butter a 6- by 9-inch baking dish and set it aside.
- Spread the remaining bread slices generously with butter on both sides, then cut them into 2-inch wide fingers. Arrange half of the bread fingers along the bottom of the baking dish, then sprinkle with half of the raisins. Top with the raining bread fingers, then scatter with the remaining raisins.
- In a medium bowl, add the eggs and sugar and beat until thoroughly combined. Whisk in the milk and salt. Pour the custard mixture over the bread slices then let stand at room temperature for 30 minutes.
- Meanwhile, preheat the oven (with one of its racks positioned in the center) to 350°F. When the oven is hot, transfer the pudding to the oven and bake until the custard is set and slightly puffed, 55–60 minutes. Cut into squares and serve hot or warm, or refrigerate and serve chilled.