Origin and history of Bread and Butter Pudding
Bread and butter pudding is a traditional dessert with roots in British cuisine that has become popular in several Latin American countries. This dessert was born as an ingenious way to use up stale or day-old bread, preventing food waste and creating a delicious and comforting dish.
In many Latin American countries, this dessert goes by different names and has variations. For example, in Mexico it is commonly known simply as "bread pudding," while in countries like Argentina and Chile it is called "budín de pan." In some places, dried fruits are used or it is topped with a special syrup, adapting the recipe to local tastes.
Its popularity is due to its simplicity and sweet flavor, which combines the softness of the bread mixed with creamy ingredients and a fruity touch, along with the aroma of vanilla. It is a homemade dessert that has transcended generations and continues to be a favorite on Latin American tables.
How to prepare Bread and Butter Pudding II
To prepare this delicious pudding, begin by preheating the oven to 325 degrees Fahrenheit.
Grease a deep 9-inch pie dish or a 9-inch square cake pan with butter.
Generously spread butter on one side of the bread slices, then cut each slice in half diagonally to form two triangles.
Place the triangles with the buttered side up in the prepared pan.
In a bowl, beat the eggs until they are well mixed.
Add the milk, sugar, and vanilla extract.
Beat everything together until the ingredients are completely integrated.
Incorporate the raisins into the mixture.
Slowly pour this preparation over the bread, making sure all the bread is well soaked.
Bake for 45 minutes or until the custard is set and golden.
Serve hot, accompanied by maple syrup to give it an extra sweet touch that perfectly complements the pudding.
Enjoy this dessert that combines the soft texture of the bread with a creamy and sweet flavor, perfect for any occasion.
