Bread and Butter Pudding with Lemon Sauce

Name: Homemade Bread and Butter Pudding Recipe
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 12
Ingredients: 15-20 sourdough or sprouted bread crusts; 2 eggs (preferably pastured or free range); 2 Tbl sucanat; 1-2 bananas (very ripe); 1/2 cup blueberries or raisins; 3 cups grassfed milk; grassfed butter; 2 lemons; 1/2 cup sucanat; 3/4 cup filtered water; 2 Tbl arrowroot powder; 2 Tbl grassfed butter

by Sarah Pope MGA Updated: July 30, 2018 Affiliate linksBread Recipes, Pudding RecipesComments: 24

Bread and butter pudding is a delicious, traditional British dessert best known for using up all those pesky bread crusts that no one ever seems to want to eat!

When you spend nearly $10 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!

Homemade Bread and Butter Pudding

My husband whipped up this traditional bread and butter pudding recipe for family movie night. A working class, British treat, it is very similar to bread pudding, but different in that a sauce is typically served with it. His mother made it for the family frequently while he was growing up. It is a family favorite that easily passes generation to generation due to its brilliant frugality and unmatched flavor.

In our case, my husband made a lemon sauce to drizzle over the top after the pudding was baked and crispy on top which proved to be absolutely divine. A white sauce is also delicious if preferred to the more sour lemon. You could even spoon homemade vanilla pudding on top as yet another variation.

5 from 1 vote

Homemade Bread and Butter Pudding Recipe

Traditional recipe for bread and butter pudding with a zesty lemon sauce that brings out the flavor and lends a delectable and mild sweet/sour tang to this hearty dessert.

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 40 minutes

Servings 12

Author Sarah Pope MGA

Ingredients

15-20 sourdough or sprouted bread crusts
2 eggs preferably pastured or free range
2 Tbl sucanat
1-2 bananas very ripe
1/2 cup blueberries or raisins
3 cups grassfed milk
grassfed butter

Lemon Sauce

Instructions

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.

Lemon Sauce

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.

Recipe Notes

Do not substitute honey for the sucanat as cooking with honey is unhealthy and should be avoided.

Date syrup, maple syrup, or coconut sugar may be used in place of sucanat if desired.

If you don't care for lemon sauce, try this recipe for white sauce instead.

More Healthy Pudding Recipes

Another dish that uses up those pesky crusts is sourdough French toast casserole, a family favorite.

Love this bread and butter pudding recipe? More pudding ideas are listed below made only with whole, natural ingredients.

Sarah, The Healthy Home Economist

Sarah Pope MGA

Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.

Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.

Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.

Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.