Bread and Butter Pudding
Layers of buttered bread baked in a rich vanilla custard until golden and puffed — a beloved British nursery pudding.
Details
Ingredients
- 8 slices white bread, buttered and halved diagonally
- 1/3 cup sultanas or raisins
- 3 large eggs
- 300ml whole milk
- 200ml double cream
- 1/3 cup caster sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp demerara sugar (for topping)
Instructions
- 1
Layer the buttered bread slices in a greased baking dish, overlapping slightly. Scatter sultanas between the layers.
- 2
Whisk eggs, milk, cream, caster sugar, vanilla, cinnamon, and nutmeg until smooth.
- 3
Pour the custard over the bread. Press the bread gently so it soaks up the liquid. Let sit for 15 minutes.
- 4
Sprinkle demerara sugar over the top.
- 5
Bake at 180°C (350°F) for 35-40 minutes until the custard is set, the top is golden, and the bread tips are crispy.
- 6
Serve warm with cream or custard.
About This Recipe
Few puddings evoke such a profound sense of nostalgia as the humble yet utterly satisfying Bread and Butter Pudding. A cornerstone of British comfort food, its origins are rooted in frugality, transforming day-old bread into a dish of luxurious simplicity. What makes this particular rendition special is the careful balance of a rich, vanilla-scented custard against the soft, custardy bread interior and its irresistible golden, crisp top, often burnished with demerara sugar. The magic lies in allowing the buttered bread to properly soak in the egg-milk-cream mixture, ensuring every morsel absorbs the sweet, aromatic liquid before baking. Key to its success is using good quality white bread that yields to the custard without disintegrating, while sultanas provide pockets of fruity sweetness. While traditionally made with dried fruit, variations abound, from a scattering of orange zest for brightness to a drizzle of brandy for depth, or even a layer of marmalade for a tangy twist. Best enjoyed warm, straight from the oven, perhaps with an extra pour of double cream or a scoop of vanilla bean ice cream, it’s a timeless dessert that effortlessly transcends its simple components.
Tips & Tricks
- • To achieve the perfect custardy texture throughout, ensure the bread layers soak in the milk mixture for at least 20-30 minutes before baking, or even overnight in the fridge, allowing it to fully absorb the liquid.
- • For an elevated flavour profile, incorporate the zest of one orange or lemon into your custard mixture, or steep the sultanas in a tablespoon of brandy or rum for 30 minutes before adding.
- • This pudding can be assembled up to a day in advance and refrigerated before baking, making it an excellent stress-free option for entertaining; simply allow it to come to room temperature for 30 minutes before baking.
- • Beyond classic cream or ice cream, consider serving a slice with a dollop of homemade berry compote or a drizzle of warm salted caramel sauce to complement its comforting sweetness.
Nutrition Facts
Per serving (approximate)