Bread and Butter Pudding
Buttery bread layered with sultanas and baked in a vanilla custard until golden and crisp on top. A thrifty British classic.
- Prep
- 15 min
- Cook
- 40 min
- Serves
- 6
- Level
- Easy
Bread and butter pudding turns leftover bread into something luxurious. The bread soaks up a rich egg custard and bakes into a soft, set pudding with a crunchy, caramelised top.
Let it soak for 30 minutes before baking so the bread absorbs the custard evenly. Brioche or panettone make it even more indulgent.
Bread and Butter Pudding
55 min total · approx. 390 kcal per serving
Ingredients
Servings
Method
- Butter the bread and a 1.5-litre baking dish. Cut the bread into triangles.
- Arrange the bread in overlapping layers in the dish, scattering the sultanas between the layers.
- Whisk the milk, cream, eggs, caster sugar and vanilla and pour over the bread. Press down gently and leave to soak for 30 minutes.
- Heat the oven to 180°C / 160°C fan. Sprinkle with nutmeg and demerara sugar.
- Bake for 35–40 minutes until puffed, golden and just set in the middle. Serve warm.
Cook's noteBrush the top with warm apricot jam after baking for a glossy finish.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
