This recipe was said to be one of Princess Diana’s favorites, and it’s easy to see why. It transforms humble pantry staples into an elegant, comforting dessert that feels both royal and comforting. It’s a little more intentional than the bread pudding we’re familiar with in the states. Rich custard, buttery bread, and a hint of amaretto come together to create a dish that’s welcome at any occasion. Whether you serve it for brunch or desserts, everyone is going to fall in love with this one. The people’s princess sure had good taste!
The process starts out by soaking raisins in amaretto. You’ll want to do this at least 45 minutes before beginning to assemble the dish to allow time for the flavor to really soak in. Next up, the crusts are cut off each slice of bread and a few slices are cubed for the base of the dish. Cut the remaining slices into triangles, then start the layering process. Dip each triangle in the melted butter, then feel free to get creative with the design.
Once baked, the pudding has a beautifully golden top with a soft, custardy center beneath. The scent alone is enough to draw everyone into the kitchen. Garnish the final product with sliced almonds and the rest of the amaretto raisins for the finishing touch. Served warm with a drizzle of cream or a dusting of powdered sugar, this bread and butter pudding is comfort food fit for royalty.
Princess Diana's Bread & Butter Pudding
Ingredients
- 1/2 cup raisins
- 1/2 cup amaretto
- 1 large loaf white sandwich bread
- 3/4 cup butter, melted
- 8 egg yolks
- 1 ½ teaspoons vanilla extract
- 3/4 cup granulated sugar
- 1/2 cup whole milk
- 2 1/2 cups heavy cream
- 1/3 cup sliced almonds
Preparation
- Before preparing the dish, place raisins in a small bowl and cover with amaretto. Allow raisins to soak for a minimum of 45 minutes, or up to overnight.
- Preheat oven to 350 degrees F and lightly grease a 9x13-inch baking dish with butter.
- Cut crusts off of all bread slices and discard. Cut 3-4 slices of bread into small cubes and spread across the bottom of the prepared baking dish.
- Drain raisins and sprinkle half of them over the cubed bread.
- Cut remaining bread slices in half diagonally to form triangles.
- Dip triangles in melted butter and layer on top of cubed bread in an overlapping pattern.
- In a large bowl (ideally with a pour spout), beat egg yolks until smooth, then whisk in vanilla and sugar.
- Add milk and heavy cream to a small saucepan over medium heat. Heat until just at a simmer, not yet boiling, then remove from stovetop.
- Very slowly pour the warm creamy mixture into the eggs while constantly whisking. Rushing the process may lead to curdling, take your time!
- Pour custard over the bread and allow dish to sit for 15 minutes before baking.
- Bake for 30-35 minutes or until golden on top.
- Garnish with remaining raisins and slice almonds.
Recipe adapted from Photo: 12 Tomatoes Creative Team[/caption] Simplyrecipes.com