Eliza Smith's The Compleat Housewife, published in 1728, was likely the first cookbook to feature a traditional bread pudding recipe: "Take a two penny loaf, and a pound of fresh butter; spread it in very thin slices, as to eat; cut them off as you spread them, and stone half a pound of raisins, and wash a pound of currants; then put puff-paste at the bottom of a dish, and lay a row of your Cube your loaf of bread into 1.5 inch cubes. Make sure your bread is dry, otherwise lightly toast your cubed bread in the oven or leave it out for a day or two. In a large bowl, combine all ingredients for the custard mixture. Using a whisk, be sure to mix this well until all the eggs are fully mixed in.
2 Cut the brioche loaf into 1.5cm (⅝ in) slices and brush each slice with melted butter on both sides. Arrange the slices in a spiral in the buttered dish and scatter over the sultanas.
Our traditional bread and butter pudding recipe servesd 4 people and takes just 20 minutes to prep and 30 minutes to cook. If you’re feeling a bit more adventurous, however, and you’d like to taste a brioche bread and butter pudding, you can still follow the exact same recipe, you’ll just need to substitute the 8 slices of fruit bread with 8 slices of brioche bread. Method. To make the custard, heat the milk and cream in a heavy-bottomed saucepan. Meanwhile, whisk the egg yolks and sugar together in a large bowl until pale and thick.
Layer them into a buttered baking dish. Make the custard mixture: Stir the eggs, sugar, milk, and vanilla together Pour over the sandwiches. Let the mixture rest: Soak the pudding in the fridge for at least 30 minutes. Cook the pudding: Bake at 350°F (180°C) for 50 to 60 minutes until puffy and golden.
bDHM.
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    • brioche bread and butter pudding