Bread and butter pudding

Bread and butter pudding is a quintessential British dessert, both comforting and delectable. It is prepared by layering slices of buttered bread with raisins in a baking dish, then drenching them in a rich egg custard mixture seasoned with a hint of spice, and baking it to golden perfection. The recipe lends itself to creativity, allowing for the addition of various fruits or jams, or the use of different types of bread such as brioche for an indulgent twist.

This delightful dessert has a rich history dating back to the 18th century, appearing in cookbooks like Eliza Smith's "The Compleat Housewife." Early versions, sometimes referred to as whitepots, occasionally included bone marrow or extra butter. By the 19th century, Eliza Acton's recipe introduced new elements such as lemon, almonds, and brandy, elevating the dish to new culinary heights.

In the United States, a similar dessert known as "Cold Bread Pudding" can be found. Meanwhile, in Egypt, a popular variation called Om Ali features pistachios and omits eggs entirely. Each regional version brings its own unique twist to this timeless classic, underscoring its versatility and perpetual appeal.