Raisin Toast Crust and Butter Pudding

A New Take on an Old Favourite: Bread and Butter Pudding

Sometimes, the best recipes come from creative solutions to everyday challenges. In our household, we’ve always loved raisin toast, but there’s one little quirk: my wife adores everything about it except the end crusts. Rather than letting those crusts go to waste, I began tucking them away in the freezer, knowing they could find a purpose. That’s how this version of bread and butter pudding came to life. Instead of using stale bread, we use raisin toast crusts, which add a rich, fruity flavour and a delightful sweetness.

This recipe has become a household favourite, especially during cooler evenings when comfort food calls. And if you don’t have raisin toast crusts, you can experiment with other options like leftover hot cross buns or any other sweet bread. Let’s turn those odds and ends into something extraordinary.

Raisin Toast Crust Bread and Butter Pudding

Ingredients:

• 8-10 slices worth of raisin toast crusts (or hot cross buns, if you prefer)

• 4 large eggs

• 2 cups (500ml) of milk

• 1 cup (250ml) of thickened cream

• ⅓ cup (80g) of sugar

• 1 tsp vanilla extract

• ½ tsp ground cinnamon

• Optional: 2 tbsp of butter, softened (for greasing or spreading lightly on the crusts)

• Optional: A handful of sultanas or dried fruit for extra sweetness

Method:

1. Preheat the Oven: Set your oven to 160°C (320°F) and lightly grease a baking dish with butter.

2. Prepare the Raisin Toast Crusts: If desired, spread a thin layer of butter on one side of each crust. Arrange the crusts in the baking dish, slightly overlapping them for a layered effect. Sprinkle with extra dried fruit if using.

3. Make the Custard: In a medium bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, and cinnamon until well combined.

4. Assemble the Pudding: Slowly pour the custard mixture over the raisin toast crusts, ensuring they’re evenly soaked. Press down gently with the back of a spoon to help the bread absorb the custard.

5. Let It Rest: Allow the dish to sit for 10-15 minutes so the bread can fully absorb the custard.

6. Bake: Place the dish in the oven and bake for 35-40 minutes, or until the custard is set and the top is golden and slightly crisp.

7. Serve: Let the pudding cool for a few minutes before serving. Enjoy it warm with a dollop of cream, a scoop of ice cream, or a drizzle of custard for the ultimate treat.

A Sweet Solution

This bread and butter pudding is not just a delicious dessert but also a celebration of reducing waste and embracing creativity in the kitchen. It’s amazing how something as simple as saving raisin toast crusts can lead to a new family tradition. Whether you’re cleaning out your freezer or reinventing leftovers, this dish proves that every ingredient has potential. Give it a try—your freezer and taste buds will thank you!