Bread and Butter Pudding
Slices of buttered white bread layered with sweet sultanas, soaked in rich vanilla egg custard and baked until golden and crisp on top.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 430 kcal
Equipment
- •Ovenproof baking dish
- •Whisk
- •Mixing bowl
- •Measuring jug
- •Butter knife
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 22 g
- carbs
- 48 g
- fibre
- 2 g
- protein
- 11 g
- calories
- 430 kcal
Instructions
- 1
Butter a shallow ovenproof baking dish lightly with a little butter.
- 2
Spread the softened butter generously over one side of each bread slice.
- 3
Cut each buttered slice in half diagonally into neat triangles.
- 4
Arrange one layer of bread triangles across the base of the dish.
- 5
Scatter half the sultanas evenly over the bread layer.
- 6
Arrange the remaining bread triangles over the top, overlapping them neatly.
- 7
Tuck the remaining sultanas between the bread slices so they do not burn.
- 8
Whisk the milk, double cream, eggs, caster sugar, and vanilla extract together.
- 9
Pour the custard slowly over the arranged bread in the dish.
- 10
Press the bread down gently and rest for twenty minutes to absorb.
- 11
Dust the surface with ground nutmeg and sprinkle over the demerara sugar.
- 12
Bake at 180°C (160°C fan) for 35 minutes until puffed and golden brown.
Chef's tips
Using slightly stale bread ensures it absorbs the custard thoroughly without disintegrating. Tuck exposed sultanas beneath the top bread crusts to stop them scorching under the heat.
Ingredient substitutions
- sultanas → raisins or dried currants
- white bread → sliced brioche or leftover hot cross buns
- double cream → an equal amount of extra whole milk
Storage
Cover the baked pudding and store in the fridge for up to two days.
Reheating
Reheat uncovered in an oven preheated to 160°C (140°C fan) for fifteen minutes until hot throughout.
Common mistakes to avoid
- •Baking immediately without resting, which leaves the centre dry instead of custardy.
- •Baking in an overly hot oven, causing the egg custard to curdle and split.
- •Leaving loose sultanas sitting on top of the crusts where they will char.
Serving suggestions
Cooked Bread and Butter Pudding?
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