Bread and butter pudding is a traditional pudding popular in British cuisine. It is made by layering slices of buttered bread scattered with raisins in an oven dish, over which an egg, milk or cream mixture, normally seasoned with nutmeg, vanilla or other spices, is poured. 
It is then baked in an oven and served. Some people may serve it with custard
or cream, but often the pudding under the crust is moist enough to be eaten without sauce. It is traditional to use stale bread, but old croissants can be used instead. Sometimes raspberry
or mixed fruit jam
or other sweet preserves will be spread upon the bread, along with the butter.
Other modern variations include scattering fresh or dried grapes
between the layers of bread, melting apples
into the egg-milk mixture, and using unusual types of breads — such as brioche
— to make it. Lemon or orange peel will add a characteristic flavour.
The earliest bread and butter puddings were called whitepot and used either bone marrow or butter. Whitepots could also be made using rice instead of bread, giving rise to the rice pudding in British cuisine. One of the earliest published recipes for a bread and butter pudding is found in John Nott's Cook's and Confectioner's Dictionary of 1723.
- ^ Kasper, Lynne. "Bread and Butter Pudding". The Splendid Table. Retrieved 27 November 2013.
- ^ Lemm, Elaine. "Easy Bread and Butter Pudding Recipe". About. Retrieved 27 November 2013.
- ^ "Whitepot - Bread & Butter Pudding". Recipe Wise. Retrieved 27 November 2013.