Strawberry Bread and Butter Pudding
This delicious Strawberry Bread and Butter Pudding is easy to make and is topped with flaked almonds and oven baked. Great family favourite pudding recipe.
The baking of lockdown continues and it’s more bread and butter puddings in my house house. I found some gorgeous giant strawberries in the supermarket and after seeing Mad About Macarons on Instagram using flaked almonds with strawberries for a bake, I knew I wanted to use the same delicious flavours. This is the classic pudding with a summer berry twist!
I used best of both bread from Hovis for this. I’ve find it works really well to absorb the custard but not fall apart. It also toasts beautiful when cooked. If you like cinnamon I would definitely a little pinch to the custard mix or sprinkle over when you serve it Strawberry Bread and Butter Pudding.
I can’t believe how incredible this pudding looks. The strawberries have roasted enough to make them slightly jammy while still holding their shape. The flaked almonds have toasted in the oven and look beautifully golden brown.
Creating the Strawberry Bread and Butter Pudding
Buttering the bread on both sides makes sure that the finished pudding looks golden brown. Pop the strawberries all over the dish and add a few between the layers too. It helps keep the brea standing up right plus finding a few cooked in to the custard part is delicious. Gently pour the warm custard mix over the bread. Scatter the flaked almonds over the top and leave to soak in for about 10-30minutes. Bake for about 20 minutes/ until golden brown. I like to wait until the tops start to catch a little bit and go really toasty.
I love how this pudding looks. It also tastes fantastic is of course the main the point of baking something so delicious. It’s golden brown and an absolutely easy pudding to make. If you have left over bread making this is a great way to use it up to avoid any food going to waste. We rarely have left over bread so I buy a loaf for this but it definitely worth remembering for times when there is a bit of loaf that needs using. I have loved making variations on this recipe ever since I had the Mary Berry bread and butter pudding as a child. Since then I have experimented and come up with a recipe that works every time and everyone loves.
How long will bread and butter pudding last?
This bread and butter pudding will last for a few days being chilled in the fridge and wrapped up either in cling film or in an air tight box. You can reheat it in the microwave in short 20 short bursts until pipping hot. If you are enjoying it reheated I would recommend a dollop of cream or scoop of ice cream.
Bread and Butter Pudding Variations
There are so many ways you can create variations on a classic bread and butter pudding. You can add different fruit including strawberries which are great chopped up and added. Raspberries on their own are lovely. Blackberries can be a tartness of the finished pudding. When in season I have used plums. I chop them up and scatter through and over the bread. The flavour is wonderful.
What bread to use for Bread and Butter Pudding?
Most of time for bread and butter pudding I use a medium cut best of both or 50/50 loaf. A mix of wholemeal and white gives a great finished pudding. I like this bread as it’s medium size absorbs a great amount of the mix but it’s still thin enough to cook quickly. I get hungry and once the smell fills the kitchen I can’t wait to get it out of the oven. Any bread can be used really. If you have any left over pieces of your normal bread you can try them.
Bread and butter pudding works really well with slightly stale bread so if you have some that’s not as fresh for sandwiches as you’d like but still usable then try turning it into this delicious pudding.
Other things you can make bread and butter pudding with include; croissants – they work very well! The chocolate filled ones also are dreamily good and add an extra flavour to the finished pudding. Almond croissants with their almond centres are also a pudding you will want to create time and time again.
If you are a brioche fan then I can recommend using them to create this pudding. Chocolate chip brioche work incredible well too! The chocolate will melt slightly and be very moreish.
Can you make bread and butter pudding in advance?
Yes you can! You will want to leave the custard to soak in for at least half an hour but you can make it in the morning, ready to be baked later. Once you’ve made it wrap in silver foil and leave somewhere cool. If it’s for only an hour I tend to leave it wrapped in a cooler part of the kitchen.
If you need to put it in the fridge, remove 1 hour before you need so it can warm up to room temperature. Bake as normal following the recipe from there.
Can you keep bread and butter pudding?
You can keep the finished bread and butter pudding in the fridge once cool. You can make the bread and butter pudding in advance and store in the fridge until you are ready to serve. You can pop it in the oven to warm up or take a scoop of the pudding and pop it in to the microwave for a few 20 second bursts to get it pipping hot. If you are doing this you might want to serve with hot fresh custard or even delicious vanilla ice cream.
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Strawberry Bread and Butter Pudding
- medium oven proof dish
- half a pint full fat milk about 290ml
- 300 ml double cream
- 1 vanilla pod
- 3 medium eggs
- 1 egg yolk
- 3 tablespoons caster sugar
- half a loaf of medium sliced bread I used Hovis best of both
- slightly salted butter softened plus extra for greasing
- 200 g strawberries cut up
- handful flaked almonds
- Grease a medium ovenproof dish approximately. I used melted butter and pastry brush to paint it on.
- Butter the bread on each side. Cut the crusts off from the bread slices and cut diagonally to make triangles.
- Layer the triangles in the dish with the points upwards.
- To make the custard place the whole milk milk, cream and vanilla pod with its seeds scraped out together in a saucepan. Place on a medium heat and keep stirring as it comes up to a boil.
- Take it off the heat before it boils. Set aside to allow to cool slightly.
- In a bow whisk the eggs and extra yolk with the caster sugar.
- Slowly pour the warm milk and egg mixture over the eggs, stirring constantly until smooth.
- Scatter the strawberries in the dish. Using some between the layers.
- Remove the vanilla pod from the custard and pour the warm mix over the pudding.
- Sprinkle the flaked almonds over the top.
- Leave the custard to soak into the bread for about 10 mins.
- Heat oven to 180C (160C fan).
- Bake for 20-25 mins until golden brown. I like the top edges to be a little toastie
- Serve straight away. Keep any left overs in the fridge and eat within a few days.
•Once it’s gone cold you can reheat it in the microwave in 20 second bursts until pipping hot.
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