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Bread and Butter Pudding

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  • butter - 25g/1oz
  • bread - 8 thin slices
  • sultanas - 50g/2oz
  • cinnamon - 2 tsp
  • milk - 350ml/12fl
  • double cream - 50ml/2fl oz
  • eggs - 2 free-range
  • sugar - 25g/1oz
  • nutmeg - grated, to taste

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  • Grease a 1 litre/2 pint pie dish with butter.
  • Cut the crusts off the bread.
  • Spread each slice with on one side with butter, then cut into triangles.
  • Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas.
  • Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread.
  • Finish with a layer of bread, then set aside.
  • Gently warm the milk and cream in a pan over a low heat to scalding point.
  • Don't let it boil.
  • Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
  • Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
  • Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
  • Preheat the oven to 180C/355F/Gas 4.
  • Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.

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