Full Breakdown
Transforming Old Sourdough into a Classic Bread-and-Butter Pudding
3/26/2026, 12:08:48 AM
The Zero-Waste Culinary Approach
Bread-and-butter pudding is a traditional dessert that exemplifies zero-waste cooking by repurposing stale bread into a comforting dish. This recipe, adapted from renowned chef Raymond Blanc, utilizes wholemeal sourdough bread, which is noted for its sturdiness and flavor, making it an ideal choice for absorbing custard. The pudding not only minimizes food waste but also provides an indulgent treat.
Ingredients and Preparation
The recipe calls for the following ingredients:
- 150ml double cream
- 300ml whole milk
- 1 tsp vanilla extract
- 3 medium eggs
- 90g dark muscovado sugar
- 1 pinch sea salt
- 20g unsalted butter (plus extra for greasing)
- 50g dried fruit (such as sultanas, prunes, or apricots)
- 20ml brandy, whisky, or marsala (optional)
- 200g sliced day-old sourdough or any available bread
To prepare, heat the cream, milk, and vanilla in a saucepan until steaming, then remove from heat. In a separate bowl, whisk together the eggs, sugar, and salt, gradually incorporating the warm milk mixture to create a smooth custard. The baking dish is then buttered, and a layer of custard is poured in, followed by half of the dried fruit and overlapping slices of sourdough.
Baking Process
After layering the bread and fruit, the remaining custard is poured over the top. A second baking dish is placed on top of the pudding to compress the bread, with a heavy weight applied for about 20 minutes to allow the custard to soak in. The oven is preheated to 190°C (375°F), and after removing the weight, the pudding is baked for approximately 30 minutes until the custard is set and the top is golden. A final touch of brown sugar and cinnamon is added before briefly grilling the pudding for a deeper color.
Serving Suggestions
The pudding is best served warm, accompanied by extra cream for added richness. This dish not only highlights the versatility of sourdough but also reinforces the importance of reducing food waste in culinary practices.
Conclusion
This bread-and-butter pudding recipe serves as a practical solution for utilizing leftover sourdough, transforming it into a delightful dessert while promoting sustainable cooking habits. By embracing such zero-waste recipes, individuals can contribute to reducing food waste and enjoy delicious meals simultaneously.
