Cavaillon’s Bread and Butter Pudding


1 and 1/8 cups whipping cream

1 and 1/8 cups whole milk

1/2 cup sugar

1 vanilla bean (in a pinch vanilla extract will do)

1 egg yolk

2 eggs


Old bread or croissants, or even better chocolate croissants As they say, necessity is the mother of invention, what do you do when you have stale bread or pastries? Bread and Butter Pudding, however there is no butter within this recipe, go figure. Now this is a slightly counter intuitive recipe, as in that this recipe works best with stale bread, however fresh bread will do just fine.

Place all the ingredients except the vanilla bean and bread in a blender and mixt till smooth, alternatively a bowl and whisk will do. Split the vanilla bean lengthwise and scrape the seeds and place everything in to the liquid. Let sit for at least 2 hours if not overnight. If you are using extract you can use this immediately. In a bowl rip up the bread or pastries, and pour enough of the mix to cover most of it. Refrigerate overnight. This is a good time to add raisins or chocolate chips if this sort of thing appeals to you. Place the mixture in to a deep oven ready pan lined with parchment or wax paper. Bake at 350 for an hour or until the mixture firms up. Allow to cool and portion.

Related posts:

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  2. A.R. Valentien’s Porcini Chestnut Soup
  3. On the Menu Recipe: Brunch Paella (Using leftover paella from Cafe Sevilla)
  4. On the Menu Recipe: La Jolla Strip Club’s White Truffle Mac and Cheese
  5. On the Menu: Beaumont’s Cioppino

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Posted by Staff on May 1, 2012. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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