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Loading...A timeless British comfort dessert, Bread and Butter Pudding transforms humble day-old bread, butter, and dried fruit into a golden, custard-soaked bake with a lightly crisp top and soft, creamy center. Served warm with pouring cream or extra custard, it is the kind of nostalgic pud that finishes a Sunday roast on a high note.
Prep Time20 mins
Cook Time45 mins
Total Time65 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 18 gFat
- 10 gSaturated Fat
- 46 gCarbs
- 1.5 gFiber
- 26 gSugar
- 10 gProtein
- 290 mgSodium
- 230 mgPotassium
- 150 mgCalcium
- 2 mgIron
- 2 mgVitamin C
- 260 mcgVitamin A
Ingredients
For the pudding base
- 8 slices day-old white or brioche bread, crusts trimmed
- 60 g (4 tbsp) softened unsalted butter
- 80 g (1/2 cup) sultanas or raisins
- Zest of 1 lemon
- 1 tbsp demerara sugar, for sprinkling
For the vanilla custard
- 3 large eggs
- 60 g (1/3 cup) caster sugar
- 1 tsp pure vanilla extract
- 400 ml (1 2/3 cups) whole milk
- 100 ml (scant 1/2 cup) double cream
- Pinch of fine sea salt
- 1/4 tsp freshly grated nutmeg
Directions
- Preheat the oven to 170°C (340°F). Butter a 1.2 litre (5-cup) baking dish. Spread each slice of bread on one side with softened butter, then cut diagonally into triangles.
- Layer half the bread triangles in the prepared dish, buttered side up, scattering half the sultanas and lemon zest over the top. Repeat with the remaining bread, fruit, and zest to form a second layer, slightly overlapping the triangles.
- In a medium bowl, whisk the eggs, caster sugar, vanilla, and salt until just combined. Warm the milk and cream together in a saucepan until just steaming (do not boil), then slowly whisk the warm dairy into the egg mixture.
- Pour the custard evenly over the layered bread, pressing down gently so every slice is submerged. Let the pudding rest for 20 minutes so the bread absorbs the custard.
- Sprinkle the top with demerara sugar and grate fresh nutmeg over the surface. Place the dish on a baking tray and bake for 40-45 minutes, until the top is deep golden and crisp and a knife inserted in the centre comes out clean.
- Allow to rest for 5-10 minutes before serving warm, with cold double cream, hot vanilla custard, or a spoonful of clotted cream.
Cook’s Notes
- Use day-old bread; fresh slices turn to mush and won't hold their structure under the custard.
- For a richer pud, swap 100 ml of the milk for double cream, or use brioche for an extra-luxurious version.
- Press the bread down firmly after pouring the custard and let it sit the full 20 minutes – this is the secret to a uniform, sliceable pudding rather than a soggy bottom.
- Dried cranberries, chopped dried apricots, or a handful of chocolate chips make easy swaps for the sultanas.
- Serve within 15 minutes of baking for the best contrast between the crisp sugared top and the soft, saucy middle.
