Today’s recipe if by one of our favourite yummy mummies Marissa Hermer from her new book An American Girl in London.
My great-grandmother was famous in our family for her bread-and-butter pudding. The week’s leftover bread was used to make the dessert, as stale bread soaks up butter and cream much better than fresh bread. She always served her bread-and-butter pudding in a bowl and added a bit of cold milk at the end. Now, when my father comes to visit us in London, he asks for his bread-and-butter pudding to be served the same way. A few years ago, the leftover bread I had on hand was sourdough, so I made my pudding with a loaf of San Francisco sourdough, and the result was a surprising tartness mixed with the sweetness. Since then, I haven’t used anything else.
Serves 6 to 8
1 loaf day-old sourdough (I like to leave the crust on, but you can remove
it if you want a softer texture to your pudding)
2 tablespoons unsalted butter
1⁄2 cup raisins
3 peaches, stones removed, sliced
1 cup plus
3 tablespoons whole milk
2⁄3 cup light cream
2⁄3 cup heavy cream
4 large eggs
1⁄2 cup coconut sugar
2 large vanilla beans, split and seeds scraped
1 tablespoon ground cinnamon
Salted Caramel Sauce
1 cup sugar
6 tablespoons heavy cream
1 tablespoon butter, softened
Pinch of sea salt
- Slather the bread (on both sides!) with the butter— the more generous you are, the better it will taste. Slice the sourdough into roughly 1⁄4-inch-thick pieces and fill your baking dish of choice (a wide, low dish usually works best). Keep in mind that the bread shrinks once the custard mixture is added, so it is okay if the sourdough pieces overfill the dish.
- Scatter a handful of raisins evenly across the base. Arrange some of the peach slices across the base.
- Arrange the next base bread layer over the layer of raisins and peaches, followed by a layer of peach wedges—and continue this until you have used all of the bread, raisins, and peaches.
- Whisk together the milk, cream, eggs, sugar, vanilla seeds, and cinnamon. Pour the mixture over the stale bread. Gently press down with your hand so the bread absorbs the liquid. Let sit for an hour.
- Preheat the oven to 350°F. Once the bread is drenched and ready, scatter a final layer of peaches on top of the bread and sprinkle with raisins. Place in the oven for 35 minutes.
- To make the Salted Caramel Sauce: In a large saucepan over medium heat, heat the sugar. Gently swirl the pan as the sugar begins to melt, but do not stir. Once the sugar has turned a dark amber, remove it from the heat and carefully pour in the cream. Using a whisk, begin to stir the caramel while adding the softened butter until everything is mixed together. Sprinkle in the salt and whisk well. Pour into a serving container until ready to serve with the pudding.