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Bread and butter pudding baked in an oval dish with crisp golden sugary bread triangles, sultanas and a jug of custard

Bread and Butter Pudding

Author: Olivia Stone | Home Chef
475kcal
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Prep 15 minutes
Cook 40 minutes
Soak & rest 40 minutes
Total 1 hour 35 minutes
Old-fashioned bread and butter pudding with crisp, sugary corners and a soft vanilla custard. Day-old bread, 30-minute soak, 40-minute bake.
Servings 6 servings
Course Dessert
Cuisine British

Ingredients

Bread layers
  • 8 slices day-old white bread (about 300 g)
  • 50 g soft unsalted butter (3 1/2 tbsp), plus extra for the dish
  • 75 g sultanas or raisins (1/2 cup)
Custard
  • 3 large eggs
  • 75 g caster sugar (1/3 cup)
  • 300 ml full-cream milk (1 1/4 cups)
  • 200 ml thickened, double or heavy cream (3/4 cup + 1 tbsp)
  • 1 tsp vanilla extract
  • 1/2 lemon finely grated zest only
  • 1/4 tsp ground nutmeg divided
Topping
  • 2 tbsp demerara or raw sugar (25 g)

Equipment

  • 2-litre baking dish (about 20 x 28 cm / 8 x 11 inch)
  • Mixing bowl
  • Whisk

Method

  1. Grease a 2-litre baking dish with butter. Butter one side of each bread slice, then cut each slice into 2 triangles.
    Bread and butter pudding ingredients: sliced white bread, butter, sultanas, eggs, milk, cream, sugar, vanilla, lemon and nutmeg
  2. Arrange the triangles butter side up, slightly overlapping like roof tiles, tucking the sultanas between the layers so none sit on top.
    Arranging buttered bread triangles like roof tiles with sultanas in a white baking dish
  3. In a bowl, whisk the eggs and caster sugar until smooth, then whisk in the milk, cream, vanilla, lemon zest and half the nutmeg.
    Bread and butter pudding ingredients: sliced white bread, butter, sultanas, eggs, milk, cream, sugar, vanilla, lemon and nutmeg
  4. Pour the custard slowly over the bread, pressing the slices down gently with a spatula. Leave to soak for 30 minutes at room temperature.
    Pouring vanilla egg custard over layered buttered bread and sultanas before baking
  5. Heat the oven to 180°C (160°C fan) / 350°F. Sprinkle the demerara sugar and remaining nutmeg over the top.
    Pouring vanilla egg custard over layered buttered bread and sultanas before baking
  6. Bake for 35-40 minutes, until puffed and golden with crisp edges and only a slight wobble in the centre (71°C / 160°F inside).
    Bread and butter pudding baked in an oval dish with crisp golden sugary bread triangles, sultanas and a jug of custard
  7. Rest for 10 minutes, then serve warm with pouring custard, cream or vanilla ice cream.
    Warm portion of bread and butter pudding with sultanas and vanilla pouring custard in a bowl

Nutrition

Serving1servingCalories475kcalCarbohydrates54gProtein10gFat24gSaturated Fat14gSodium290mgFiber2gSugar31g

Notes

  • Use day-old bread. If your bread is fresh, dry the slices at 150°C (300°F) for about 10 minutes first.
  • No cream? Use 500 ml full-cream milk and add 1 extra egg yolk.
  • Make ahead: assemble, cover and chill up to 12 hours; bake from the fridge, adding about 10 minutes.
  • Leftovers keep 3-4 days in the fridge or 2 months in the freezer. Reheat until steaming hot.
  • Nutrition is an estimate.

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