🍞 Bread & Butter Pudding — WAP-Friendly (Make-Ahead, Multigrain)

Serves: 6
Pan: ~1.5 L baking dish (about 20 × 25 cm)
Oven: 170 °C (no fan)

Ingredients

• Multigrain bread, slightly stale – 300 g (8–10 thin slices)

• Grass-fed butter – 60 g for spreading + 20–30 g to dot on top

• Raisins/sultanas – 120 g

• Optional fresh fruit: diced apple or pear – 150 g (1 med)

• Whole milk – 400 mL

• Cream (or kefir cream/crème fraîche) – 200 mL

• Large egg yolks – 3

• Large whole eggs – 2

• Raw honey or maple syrup – 70 g (3½ tbsp)

• Pure vanilla extract – 5 mL (1 tsp)

• Ground cinnamon – 2 g (½ tsp)

• Freshly grated nutmeg – 0.5 g (¼ tsp)

• Unrefined sea salt – 1 g (¼ tsp)

• Optional WAP boosters

  • Grass-fed gelatin, bloomed – 8 g (1 tbsp) in 30 mL (2 tbsp) cold water

  • Finely grated zest – 5 g lemon (1 lemon) or 6 g orange (1 orange)

• Optional finish: warmed honey 20 g (1 tbsp) loosened with 5 mL (1 tsp) hot water

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Method (Make-Ahead, Overnight Soak)

Day Before

1. Toast & butter
   Lightly toast the bread so it holds texture, cool, then spread with 60 g butter. Cut into halves/triangles.

2. Hydrate fruit
   Soak 120 g raisins/sultanas in hot water for 5–10 min. Drain well and pat dry. (If using 150 g (1 med) diced apple/pear, no soak needed.)

3. Make tempered custard
   Heat 400 mL milk + 200 mL cream with 5 mL vanilla, 2 g cinnamon, 0.5 g nutmeg, and 1 g salt until steaming (do not boil).
   In a bowl, whisk 3 yolks + 2 eggs with 70 g honey/maple. Temper: slowly whisk in ~150 mL hot dairy. Return the mixture to the pot and cook over low heat, stirring, until it lightly coats a spoon (~78–80 °C). Remove from heat; whisk in 8 g bloomed gelatin if using. Stir in zest if using.

4. Assemble & soak
   Layer half the bread in the buttered dish, scatter over half the fruit; repeat. Pour warm custard evenly over the bread, press gently to submerge, and rest 10–15 min.

5. Chill overnight
   Cool to room temp (no more than 30–45 min), cover, and refrigerate 12–24 h.

Day Of

6. Bake from cold
   Heat oven to 170 °C. Uncover, dot the top with 20–30 g butter. Bake 45–55 min (from cold) until just set with a slight wobble or 75–80 °C in the centre. Tent with foil if browning too quickly.

7. Finish & serve
   Rest 10 min. Brush the top with warmed honey (20 g thinned with 5 mL hot water) for a gentle gloss. Serve with raw cream or cultured/kefir cream.

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Notes

• Bread thirstiness: Dense/seeded multigrain can drink more custard. If slices are very heavy, increase milk by 50–80 mL.

• Sweetness: 70 g honey is lightly sweet. Adjust to 50–60 g for less sweet or 80–90 g for sweeter.

• Why temper? Bringing the custard to 78–80 °C gently pasteurises it so the overnight rest is safe, and the 8 g gelatin (optional) adds WAP-friendly glycine and a clean set.

• Fruit swaps: Dried apricots or dates (120 g, chopped; quick-soak then drain), or blueberries 150 g (≈1 cup) work well.

• Keep the soak ≤24 h for best texture and food safety.