Bread and Butter Pudding

Name: Bread and Butter Pudding
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Australian
Ingredients: 8 slices stale white bread; 50 g Unsalted butter; 75 g sultanas; 3 Eggs; 300 ml full-cream milk; 150 ml pure cream; 75 g caster sugar; 1 tsp Vanilla extract; 0.5 tsp Ground nutmeg

Tender layers of buttered bread and juicy sultanas baked in a silky vanilla custard until golden and crisp on top.

🇦🇺Australia· New South Wales

Prep: 15 min
Cook: 40 min
Total: 55 min
Servings: 6
Difficulty: Easy
Calories: 380 kcal

Ingredients

0 of 9 gathered

Servings

8 slices stale white bread — crusts left on or trimmed, cut into triangles
50 g Unsalted butter — softened at room temperature
75 g sultanas — or mixed dried fruit
3 Eggs — large, at room temperature
300 ml full-cream milk — warmed slightly
150 ml pure cream — single pouring cream
75 g caster sugar — divided into 60 g for custard and 15 g for topping
1 tsp Vanilla extract — pure vanilla extract
½ tsp Ground nutmeg — freshly grated preferred

Equipment

•2-litre baking dish
•Whisk
•Mixing bowl
•Small saucepan
•Butter knife

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 19 g
carbs: 44 g
fibre: 2 g
protein: 9 g
calories: 380 kcal

Instructions

1
Preheat your oven to 180 degrees C (160 degrees C fan-forced).
2
Grease a 2-litre ovenproof baking dish with a small knob of butter.
3
Spread the softened butter generously over one side of each bread slice.
4
Cut each buttered slice diagonally into two triangles.
5
Arrange half the bread triangles in overlapping rows across the base of the dish.
6
Scatter the sultanas evenly over the bottom layer of bread.
7
Arrange the remaining bread triangles on top, buttered side facing upwards.
8
Whisk the eggs, milk, cream, 60 g of caster sugar, and vanilla extract in a bowl until smooth.
9
Pour the custard mixture evenly over the bread, pressing down gently so the slices absorb the liquid.
10
Let the pudding stand for 10 minutes to soak thoroughly.
11
Sprinkle the top with the remaining 15 g of caster sugar and ground nutmeg.
12
Bake for 35 to 40 minutes until the custard is just set and the top is golden and crisp.

Chef's tips

Slightly stale bread absorbs the egg custard much better without turning mushy. Let the pudding soak before baking to ensure a silky, even custard texture throughout.

Ingredient substitutions

stale white bread → day-old brioche or fruit loaf slices
sultanas → currants or dried cranberries
pure cream → an equal amount of extra full-cream milk for a lighter pudding

Storage

Cover leftovers and store in an airtight container in the fridge for up to three days.

Reheating

Warm individual portions in a microwave for one minute or reheat the dish covered with foil in a 160 degrees C oven for 15 minutes.

Common mistakes to avoid

•Baking at too high a temperature, which can cause the egg custard to curdle and separate.
•Using fresh, soft bread that disintegrates rather than holding its shape in the custard.
•Skipping the resting time before baking, leading to dry bread crusts on top.

Serving suggestions

Serve warm with a ladle of warm pouring custard.Add a scoop of good-quality vanilla bean ice cream on the side.Drizzle with a spoonful of warm golden syrup for extra sweetness.