Bread Pudding VS. Bread & Butter Pudding?

[TexasToast]

What, if any, is the difference between "Bread Pudding" and "Bread & Butter Pudding"? Different styles and recipes are given different names, but they all seem to contain:

1) Stale bread;
2) Butter;
3) Raisens (or other fruit);
4) Some type of cream/ egg/ custard/ pastry cream mixture;
5) Alcohol (brandy, rum, whiskey).

Can anyone clarify?

TT

[pikawicca]

I believe that bread and butter pudding is another name for English summer pudding: layers of buttered bread and fresh fruit. Bread pudding is chunks of bread baked in a custard, variously flavored (e.g., vanilla, Bourbon).

[TexasToast]

I think summer pudding is just fruit-soaked bread, set in a mold.

http://www.deliaonline.com/recipes/su...

Here's where I'm having the difficulties. Here are two recipes; one for BP and one for B&BP. One is from U.K. super chef Rick Stein. The other is a traditional American one. How are they any different?

U.K. RECIPE:

Rick Stein Inspired Bread and Butter Pudding

Watching homely chef Rick Stein on his Food Heroes television program the other night inspired this version of bread and butter pudding. My quantities are for my Temuka Stoneware Square Baker, which measures 17.5cm (7 inches) across the square, and serves two nicely or three at a pinch.

You will need

1⁄2 cup raisins
apricot brandy liqueur (about 4 tablespoons)
4 slices of medium cut white bread, crusts removed.
Butter
1 egg
1/2 cup cream
1/2 cup milk
1 tablespoon castor sugar
1/4 teaspoon pure vanilla essence ( or use vanilla seeds if you have a vanilla pod
)1 heaped tablespoon of icing sugar
1 tablespoon of apricot jam

Measure out the raisins in a cup, add apricot brandy liqueur to cover and leave to plump up for at least half an hour.

Drain the raisins and reserve the liquid.

Butter the bread and remove the crusts. Cut the bread diagonally one way, then diagonally the other way to create four triangles from each slice of bread.

Grease the bottom of the baking dish with butter.

Line the bottle of the dish with 7 or 8 of the bread triangles, butter side up.

Sprinkle over the drained raisins.

Cover with the remaining bread, butter side up.

Beat the egg and to it add the cream, milk, vanilla essence and castor sugar and stir lightly to combine.

Pour the egg liquid over the bread, slowly, moving the pouring vessel back and forth so there is mixture covering every slice.

Leave to sit for about half an hour.

Put into an oven to bake at 160 degrees C for 45 minutes.
Near the end of the baking time heat the apricot jam and the preserved apricot brandy liqueur in a small saucepan and cook quickly for about 4-5 minutes to reduce and thicken into a syrup.

When pudding has baked, remove it from the oven.
Sieve the icing sugar over the top of the bread pudding and place under a grill to caramelise the icing sugar - watch carefully, you do not want to blacken the pudding.
Serve with the apricot brandy sauce drizzled over the top.

This tastes even more yum the next day, if there are any left overs you will be able to taste and get my drift.

U.S. RECIPE:

Ingredients:
7 or 8 slices bread (day old is best)
3 eggs
3 c. milk
1 c. sugar
1 tsp. vanilla
4 Tbsp. Butter
1 tsp. cinnamon

RUM SAUCE:
1 c. evaporated milk
2 Tbsp. cornstarch
1 c. 2% milk
3 Tbsp. butter
1 c. sugar
2 or 3 oz.light rum

Directions:
Scald milk with butter in it. Set aside. Beat eggs,sugar and cinnamon together until light and fluffy. Gradually pour milk over eggs and sugar; add vanilla. Cut bread in small pieces, then put into baking dish. Pour eggs and milk mixture over the bread. Place baking dish in a pan of hot water. Bake for 1 hour in 325d oven, until golden brown.SAUCE:In a double boiler, put milk, sugar and butter. When hot, dissolve cornstarch in very small amount of water. Also, add about 2 tablespoons of hot mixture and mix well. Add this to hot milk and stire until thick. Remove from fire, then add rum.If you have some left over, you can warm bread pudding, but do not rewarm sauce. The rum will evaporate.(The Rum Sauce recipe is from Louisiana Kitchen Classics cookbook)Hope ya'll enjoy!!!

[pikawicca]

I'm gonna have to make that UK recipe. Could it be that the only difference is that in the UK they actually butter the bread, and in the US we don't?

[faijay]

They are both basicly the same. The recipe, I believe originated in England, but like all things that travel it is changed and influenced as it goes. Summer pudding is bread molded into a Charlotte mold and filled with summer fruits, weighed down with something and refrigerated. Of course, it is served with whipped cream. You could check Delia and I seem to recall that Ina had a recipe for summer pudding on one of her shows, so the recipe should be on the Food Network website.

BTW I think the best bread for Bread or Bread and Butter Pudding is Challah.

[Candy]

According to The Food Lovers Comapnion by Herbst, a bread pudding is a simple dessert made with cubes or slices of bread saturated with a mixture of eggs, milk, spices, sugar and vanilla and may or may not contain fruit. Bread and Butter pudding is typically made by buttering the bread before adding the liquid.

Either may be served hot or cold with our without sauces or cream.

Summer pudding is a classic English dessert made of sweetened fruit, often red currants which are cooked before being placed in a bread lined casserole then topped with more bread, weighted with a plate and refrigerated over night. It is served cold with whipped cream.

[yayadave]

Nice

[toodie jane]

my bread pudding recipe calls for adding a dollop of butter to the scalded milk, and soaking the bread before ading the spiced egg mixture. Much easier than buttering and cutting or tearing gooey bread!

[Fleur]

Summer Pudding contains bread layered with sweetened fruit..no butter.

Bread and Butter Pudding is baked like Bread Pudding. The best recipe ever is from THE COACH HOUSE, a wonderful restaurant I went to as a child. It was in Aaron Burr's former stables, where Mario Batali's BABBO is now located.

[TexasToast]

So then the "and butter" part would seem to literally mean butter the bread before making a "bread pudding"?

TT

[Fleur]

Here is the recipe for the COACH HOUSE BREAD & BUTTER PUDDING that my Mom copied down. Craig Claiborne stated it was the best he ever tasted.
I have made it with the crusts left on and it is fine.

Coach House Bread and Butter Pudding

Ingredients:

12 small thin slices French bread
Butter to spread on bread

Beat together:

5 whole eggs
4 egg yolks
1 cup of sugar
1/8 teaspoon of salt

In a heavy combine:
4 cups milk
1 cup of heavy cream

Scald the mixture

Stir in:

1 teaspoon of vanilla extract

Trim the crust from the bread, butter each slice on one side.

Temper the egg yolk mixture beating some into the milk, then beating the eggs in gradually

Arrange the slices of bread buttered side up, in a 2-quart baking dish and strain the custard mixture over them.

Place the dish in a roasting pan filled with hot water to a depth of 1 inch and bake the pudding in a

preheated 375 degree oven 45 minutes, or until a knife inserted in the center of the pudding can be

withdrawn cleancomes out clean. Sprinkle the pudding generously with confectioners’ sugar and glaze it under a hot broiler.

At the Coach House this was served with a fresh raspberry puree.

[TexasToast]

I was walking past a bakery today and bought some Bread & Butter Pudding! Nice! Maybe I'll get some Bread Pudding tomorrow and compare.

TT

[t martin]

l come from england and my mother made bread pudding by soaking very stale bread in water,squeezing the water out after a while,then adding fruit ,sugar and spices and cooking.
the bread and butter was sliced bread ,spread with butter,arranged in a dish,sprikled with sugar and add a mixture of eggs and milk,then cook.thank you for your time