We’ve always enjoyed bread and butter pudding, a delicious baked dessert that has remained a favorite over the years. We didn’t use any fancy breads back then and only used day old sliced bread and raisins were the only fruit used. Over the years this classic homely pudding has gotten a little fancier and recipes more indulgent, just like this blueberry and ricotta bread and butter pudding.
I’ve adapted February’s recipe from the BBC Good Food calendar and should have used rhubarb (in season now) when making the pudding but unfortunately couldn’t find any, supermarkets here tend not to stock much rhubarb. You can find the complete recipe for the rhubarb and ricotta pudding here, as you will need to poach the rhubarb beforehand.
As I’ve decided to use blueberries I’ve given a variation on the quantity, simply because I prefer less. You could also use smaller ovenproof dishes as individual or sharing servings. Either way, this homely desserts is a crowd pleaser and one that has stood the test of time.
Are you a bread and butter pudding fan? When serving, do you prefer it with custard, cream or ice cream?
Blueberry and Ricotta Bread and Butter Pudding
Recipe adapted from the 2019 BBC Good Food recipe calendar.
300ml full-fat milk
300ml whipping cream
125g caster sugar
3 large eggs, plus 1 egg yolk
1/2 teaspoon vanilla extract
250g sliced bread
35g butter, softened
1 lemon, zested
1 orange, zested
to serve, creme fraiche
You will need: A 20cm x 30cm ovenproof dish lightly buttered. Also, a roasting tin (as a water bath) large enough to accommodate the ovenproof dish.
How to make:
Pour the milk and cream into a heavy-based saucepan, bring to a boil then remove from heat.
Put the sugar, eggs and egg yolk into a bowl, beat together with a hand whisk. Add the vanilla extract. Pour the warmed milk and cream into the egg mixture whisking continuously. Set aside.
Butter the bread. Drain any liquid from the ricotta, then mix in the lemon and orange zest.
Spread the buttered bread thickly with the ricotta mixture. Cut the slices of bread into rectangles or triangles.
Layer half the bread over the bottom of the ovenproof dish, scatter with half the blueberries. Repeat with remaining bread and blueberries.
Slowly pour the liquid mixture evenly over the bread and blueberries. Leave to soak for about 30 minutes.
Meanwhile, preheat the oven to 180C/160C fan/Gas 4.
Put the ovenproof dish with the bread and butter pudding into a roasting tin, pour in boiling water to come halfway up the sides of the dish. Bake for about 40 to 45 minutes or until puffy and golden brown on top.
Carefully remove dish from roasting tin and leave the pudding to cool for 10 to 15 minutes. Dust the with icing sugar before serving if desired. Serve with creme fraiche.
You also might like to try: January’s calendar recipe: