Bara Brith Bread and Butter Pudding
Slices of spiced, fruit-rich bara brith baked in a velvety vanilla custard with salted Welsh butter. Crisp, golden, and comforting.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 460 kcal
Equipment
- •Baking dish
- •Whisk
- •Mixing bowl
- •Small saucepan
- •Butter knife
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 24 g
- carbs
- 52 g
- fibre
- 3 g
- protein
- 9 g
- calories
- 460 kcal
Instructions
- 1
Preheat your oven to 170°C (150°C fan) and grease a medium baking dish with butter.
- 2
Spread the softened Welsh butter generously over one side of each bara brith slice.
- 3
Cut the buttered slices into triangles and arrange them overlapping in the baking dish.
- 4
Gently warm the whole milk and double cream together in a small saucepan over low heat.
- 5
Whisk the eggs, caster sugar, vanilla extract, and ground mixed spice in a bowl until smooth.
- 6
Pour the warm milk mixture slowly into the whisked eggs, stirring constantly to combine.
- 7
Strain the custard evenly over the arranged bara brith slices in the baking dish.
- 8
Press the bread down gently with a fork and leave to soak for ten minutes.
- 9
Sprinkle the demerara sugar and freshly grated nutmeg evenly over the top.
- 10
Bake for 35 to 40 minutes until the custard is softly set and the top is golden brown.
Chef's tips
Allow the bread to stand in the custard for at least ten minutes before baking so it absorbs the liquid fully. Using slightly stale bara brith works best as it holds its shape without turning soggy.
Ingredient substitutions
- bara brith → fruit loaf or panettone with a pinch of ground mixed spice
- double cream → single cream or extra whole milk for a lighter custard
Storage
Cover cooled leftovers and refrigerate for up to 3 days.
Reheating
Reheat single portions in an oven preheated to 160°C for 10 minutes until warmed through.
Common mistakes to avoid
- •Boiling the milk mixture before adding it to eggs, which curdles the custard.
- •Skipping the resting period, resulting in dry bread tips in the finished pudding.
Serving suggestions
Cooked Bara Brith Bread and Butter Pudding?
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