Bread and butter pudding.
This easy dessert-breakfast dish will have your whole house smelling like a bakery of delicious baked goods.
Cinnamon spiced then baked in an egg and milk custard with a golden-brown crust on top sprinkled with a dash of brown sugar and cinnamon.
It’s a weekend breakfast for the family you can be done in just an hour.
And you read me right, I serve this easy bread and butter pudding for breakfast.
I make it into a large dish so the kids can have it whenever they feel like having a snack.
It’s better than any store-bought biscuits or snacks since the bread pudding is homemade.
Breakfast and dessert for the holidays.
This old fashioned bread and butter pudding casserole makes the perfect dessert.
It’s not too soggy or dry but has a consistency that lets you cut into the bread pudding easily.
The bread pudding is filling enough that you can serve the dessert for breakfast instead of pancakes for the holiday season as well.
Especially in Ramadan, Sinhalese-Tamil new year and Christmas, when you want the house to smell of Cinnamon.
Want to give the bread and breakfast pudding a Sri Lankan twist?
If you want to use pieces of bread and buns to turn it into a Sri Lankan bread pudding version then use a few coco buns(kibula banis).
They turn out perfectly crunchy on the top with the sugar already on top caramelizing to give it a darker crust.
Drizzle a bit of melted chocolate or treacle and you’ve got a bread and butter casserole the kids would love.
Save the recipe to your favorite Pinterest board!
Utensils and appliances needed.
Bowl to make the egg-milk custard.
8 x 8 Pyrex or baking dish.
Workflow to make the recipe.
Break or cut the white bread into smaller pieces
Make the egg-milk mixture.
Combine all ingredients and bake.
More bread recipes!
Sri Lankan bread kottu with leftover curries.
bread and butter pudding.
9-10 slices of bread white bread(you can use any type of bread)
1/2 cup butter at room temperature(includes butter for brushing and a few extra on the pyrex dish).
1/2- 1 cup chocolate chip(optional)
3 eggs whisked lightly
1 and 1/2 cup milk
1/2 teaspoon of ground cinnamon powder
1 teaspoon of vanilla
1/2 cup Sugar
For the topping
1/2 teaspoon of cinnamon
2 tablespoons of brown sugar
Method
lightly brush butter on the pyrex dish.
Break the bread(9-10 slices)into 3-inch square pieces.
Place the pieces of bread in the pyrex dish, make sure that the crust and sides of the bread slices are placed on top.
Placing the crust on top gives an extra layer of crunch once bread pudding is baked.
Take three tablespoons of the butter, microwave it for 20 seconds and drizzle over the bread.
I like to add a few extra teaspoons of butter and chocolate chips(1/2 cup to 1 cup-optional)as well.
In a medium-sized bowl, break the eggs(3), whisk well with milk(1 and 1/2 cup), sugar(1/2 cup), cinnamon(1/2 tsp), vanilla(1 tsp).
Combine well till the sugar is dissolved.
Pour the egg-milk mixture over the bread, press down making sure to soak the bread pieces with the wet mixture, make sure all the bread gets a good soaking.
Brush the remaining butter over the top layer, brush the butter liberally to give the crust a golden color.
Leave the bread pudding to rest for 10-15 minutes.
Preheat oven to 170C.
Before you place the bread pudding in the oven, combine a tablespoon of sugar with a 1/2 teaspoon of cinnamon.
Sprinkle over the bread pudding.
Bake for 45 minutes in 170C or until the top layer turns dark golden.
Classic baked bread and butter pudding.
This easy dessert-breakfast dish will have your whole house smelling like a bakery of delicious baked goods.
Cinnamon spiced then baked in an egg and milk custard with a golden-brown crust on top sprinkled with a dash of brown sugar and cinnamon.
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 9-10 slices of bread white bread(you can use any type of bread)
- 1/2 cup butter at room temperature(includes butter for brushing and a few extra on the pyrex dish).
- 1/2- 1 cup chocolate chip(optional)
- 3 eggs whisked lightly
- 1 and 1/2 cup milk
- 1/2 teaspoon of ground cinnamon powder
- 1 teaspoon of vanilla
- 1/2 cup Sugar
- For the topping
- 1/2 teaspoon of cinnamon
- 2 tablespoons of brown sugar
Instructions
lightly brush butter on the pyrex dish. Break the bread(9-10 slices)into 3-inch square pieces.
Place the pieces of bread in the pyrex dish, make sure that the crust and sides of the bread slices are placed on top.
Placing the crust on top gives an extra layer of crunch once bread pudding is baked.
In a medium-sized bowl, break the eggs(3), whisk well with milk(1 and 1/2 cup), sugar(1/2 cup), cinnamon(1/2 tsp), vanilla(1 tsp).
Combine well till the sugar is dissolved.
Pour the egg-milk mixture over the bread, press down making sure to soak the bread pieces with the wet mixture, make sure all the bread gets a good soaking.
Brush the remaining butter over the top layer, brush the butter liberally to give the crust a golden color.
Leave the bread pudding to rest for 10-15 minutes.
Preheat oven to 170C.
Before you place the bread pudding in the oven, combine a tablespoon of sugar with a 1/2 teaspoon of cinnamon.
Sprinkle over the bread pudding.
Bake at 170C for 45 minutes or until the top layer turns dark golden.
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Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 580Total Fat: 29gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 162mgSodium: 538mgCarbohydrates: 71gFiber: 3gSugar: 38gProtein: 12g
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