When you spend $5-7 or even more per loaf for excellent quality sourdough or sprouted bread, you don’t like to waste a single slice! Even when time is taken to make these quality loaves yourself, wasting even a bit is very distasteful – particularly for a Traditional Cook!
My husband whipped up Bread and Butter Pudding this weekend for family movie night. This working class, British treat is very similar to bread pudding, but different in that a sauce is typically served with it.
In our case, my husband made a lemon sauce to drizzle over the top after the Bread and Butter Pudding was baked and crispy on top which proved to be absolutely divine.
Bread and Butter Pudding with Lemon Sauce
15-20 bread crusts (sources)
2 free range or pastured eggs
2 TBL sucanat, rapadura or sustainable coconut sugar (sources)
1-2 very ripe bananas
1/2 cup raisins or blueberries
3 cups grassfed milk
Grassfed butter (sources)
1/2 cup sucanat, rapadura, or sustainable coconut sugar (sources)
3/4 cup filtered water
2 Tbl arrowroot powder (sources)
2 Tbl grassfed butter (sources)
Bread and Butter Pudding
Heavily butter one side of each bread crust. Mash bananas with a fork in a bowl. Stack all bread crusts except for 4 pieces butter side down in a glass casserole dish. The bread should stack 3 layers deep. If it doesn’t, use a smaller sized dish.
Beat the eggs in a bowl. Add the milk and sucanat and mix well. Pour egg/milk mixture over the stacked bread in the casserole dish until just covered with liquid. Place mashed bananas and raisins or blueberries on the top of the soaked bread and gently fork the fruit through until evenly distributed.
Place the 4 reserved bread crusts on top of the soaked bread and fruit – butter side up. Sprinkle the butter side up bread crusts with a small amount of additional sucanat.
Bake bread and butter pudding at 350 F/177 C for 90 minutes and until brown and crispy on top.
Grate the rind of one lemon very finely. Juice the grated lemon plus the other lemon and set aside. Saute the grated lemon rind in butter for 3 minutes. Add sugar with a very small amount of water to the rind mixture until it dissolves while still sauteing the rind. In a cup, mix the water and arrowroot and mix well ensuring there are no lumps. Pour water/arrowroot mixture into the pan with the rind/sugar and keep stirring until it begins to simmer and slightly thickens. Add the juice of 1-2 lemons, stir and remove from heat.
Serve sauce immediately drizzled on bowls of the cooked bread and butter pudding.
* Another dish that uses up those pesky crusts is Sourdough French Toast Casserole, a recipe I posted awhile back that is another of my family’s favorites.
Love this bread and butter pudding? Try these recipes too made only with whole, natural ingredients.
Sarah, The Healthy Home Economist
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