Best Vegan Bread and Butter Pudding
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This is my own personal vegan take of the traditional Bread and Butter pudding, that happens to be our family favourite. So, if you are looking for a nice twist to this lovely British all time favourite, you’re in the right place!
There are not many more traditional British desserts than Bread and Butter pudding. Along with trifles, fruit crumbles, sticky toffee pudding, banoffee pie, it definitely has a place in the top 5 quintessential British desserts.
An absolutely ideal way to use up stale bread slightly past fresh.
A relatively quick preparation and not too many steps with a few ingredients make for a seriously moreish, very homely and comforting dessert.
Ideal for winter with a light spicing of cinnamon, boozy raisins soaked in either brandy, rum or whiskey, and its generous layering of custard, vanilla/chocolate flavoured, or citrus infused, it is such an indulgence that I am sure it will result in nothing but great reviews.
All topped with a layer of demerara sugar grilled until caramelised or browned with a blowtorch to give it a crème brulee style top, for a nice finishing touch.
The base recipe is simple but there is room for your own added flair and a variety of flavour profiles to make it perfect for you.
If intended for children you can skip the alcohol, it isn’t essential it just adds a more interesting profile to the finish, and if specifically for children you can if they don’t like them replace the raisins with chocolate chips.
British grannies will all have their own twist. This is mine.
Enjoy!
Best Vegan Bread and Butter Pudding Recipe
Ingredients:
…for the pudding…
6 Wholemeal Bread Slices (divided in triangles, sub with white or 50/50)
60 g Sultanas
2 tbsp Brandy
100 g Butter (or more to taste)
Demerara sugar to sprinkle 2/3 tbsp
Lemon Zest to top
…for the custard…
500 g Plant Milk
25 g Corn Starch
50 g Icing Sugar
5 g Vanilla Powder
1 Lemon (zest)
1/2 tsp Lemon Essence
1/2 tsp Orange Essence
Method:
1. Weight the sultans and pour over the brandy. Set aside.
2. Make the custard by weighting the powders and add milk a splash at the time, until completely incorporated with no lumps.
3. Add the lemon zest peeled (or grated) making sure not to cut in any white bit of the skin, which will give a bitter taste that we will love to avoid.
4. Cook on low-medium heat until it thickens stirring the custard all the times.
5. Lightly butter an ovenproof dish approximately 10cm x 25cm x 5cm. Butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping.
6. Spread half of the soaked sultanas with some drop of the soaking liquid over the buttered bread.
7. Layer the rest of the bread on top then sprinkle over the remaining fruit.
8. Pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like.
9. Meanwhile heat oven to 180° C.
10. Sprinkle over the demerara sugar and grate some extra lemon zest if you like.
11. Bake for 30-35 minutes until golden brown and puffed up. Enjoy warm with vanilla ice cream, clotted cream or simple whipped cream.
