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Bread and butter pudding

Yields1 ServingPrep Time10 minsCook Time40 minsTotal Time50 mins

A classic English family favourite. Simple, fast and tasty. Day-old bread works best.

Bread and butter pudding recipe

 8 Slices of bread
 40 g Butter
 1 Nutmeg, grated
 50 g Sultanas
 2 tsp Cinnamon powder
 350 ml Milk
 3 Eggs
 50 ml Double cream
 30 Sugar

Grease a 1 litre pie dish with butter.


Spread each slice of bread with one side with butter, then cut into triangles.


Layer the slices of bread buttered-side up in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon and nutmeg, then repeat the layers until you have used up all of the bread and set aside.


Gently warm the milk and cream in a saucepan over a low heat. Don't boil.


Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.


Add a cup of the warm milk and cream mixture to the eggs and stir well. Then add the rest of the warm milk and cream mixture. Stir well

Strain the custard into a bowl.


Pour the custard over the bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.


Preheat the oven to 180°C


Place the dish into the oven and bake for 40 minutes, or until the custard has set and the top is golden-brown.