Bread and Butter Bread Pudding

Bread and butter pudding
Gillian Kite’s Inn Food: Seasonal Breakfasts in the Wine Country
  • Yield: 6 servings


1 vanilla bean, split lengthwise
1cup heavy cream
1cup milk
1/8teaspoon salt
2tablespoons golden raisins
1/4cup cream sherry
4tablespoons unsalted butter, softened
8slices Challah bread
3 eggs
1/2 cup sugar
1tablespoon honey
powdered sugar


  1. In a medium saucepan over medium-high heat, combine vanilla bean, cream, milk and salt and bring to a boil. Remove from heat and let stand 1 hour.
  2. Place raisins and sherry in a small saucepan. Add enough water to cover raisins. Bring to a boil and simmer until raisins are plumped and have absorbed all the liquid. Let cool.
  3. Preheat oven to 350F.
  4. Lightly grease a large baking dish. Butter bread slices and cut into halves. Lay bread, overlapping edges, in prepared pan.
  5. Whisk together eggs and sugar. Remove vanilla bean from cream mixture, then slowly pour liquid into egg mixture. Whisk to combine.
  6. Scatter raisins over bread. Pour custard mixture over bread, soaking slices thoroughly.
  7. Place dish in a larger baking pan. Transfer to oven rack. Pour boiling water into larger pan. Bake about 45 minutes, until custard is set and bread is golden brown.
  8. Warm honey in a small saucepan until it thins. Brush over top of cooked pudding, then sprinkle powdered sugar on top.

Recipe reprinted with permission from Gillian Kite’s Inn Food: Seasonal Breakfasts in the Wine Country (Meadowlark Publishing).