Classic Bread and Butter Pudding

Step 1

Set the oven to 350°F and wait until the indicator light tells you it has finished heating, about 10 minutes.

Step 2

Use 1 tablespoon of butter to coat the inside of a 9-by-7-inch baking dish, rubbing it across the bottom and all four sides until evenly covered.

Step 3

Slice the remaining 1 tablespoon of butter into 8 thin pats, one for each bread slice.

Step 4

Lay each bread slice flat on the cutting board and spread one butter pat onto the top surface of each slice, covering it from edge to edge.

Step 5

Arrange 4 buttered bread slices in the bottom of the prepared dish, laying them flat with butter-side up, overlapping them slightly like roof shingles.

Step 6

Layer the remaining 4 buttered slices on top of the first layer, again butter-side up and overlapping slightly.

Step 7

Crack both eggs into a medium bowl and whisk them together with a fork until the yolk and white are completely blended, about 20 seconds.

Step 8

Pour the milk into the egg bowl and add 3 tablespoons sugar and 0.5 teaspoon vanilla extract, then whisk the mixture until the sugar dissolves and everything is uniform, about 30 seconds.

Step 9

Slowly pour the custard mixture evenly over the stacked bread slices, letting it soak in gradually so it reaches all layers.

Step 10

Let the dish sit undisturbed for 10 minutes so the bread absorbs the custard mixture.

Step 11

Slide the baking dish into the preheated oven and bake for 30 minutes until the top surface turns golden brown and feels slightly firm when you touch it gently.

Step 12

Remove the dish from the oven using an oven mitt and place it on a heatproof surface to cool for 5 minutes before serving.