Bread and butter pudding turns simple store-cupboard ingredients into a rich, comforting dessert. Buttered bread soaks up a vanilla egg custard with plump sultanas, then bakes until crisp and golden on top and soft beneath. A true traditional British pudding. Serves six.
Ingredients
- 8 slices white bread, crusts on, buttered
- 50g soft butter
- 75g sultanas
- 3 eggs
- 300ml whole milk
- 300ml double cream
- 75g caster sugar
- 1 tsp vanilla extract
- Freshly grated nutmeg
- 1 tbsp demerara sugar, for the top
Method
- Heat the oven to 180°C (160°C fan) / gas 4 and butter a 1.5 litre baking dish.
- Cut the buttered bread into triangles and layer them in the dish, scattering sultanas between the layers.
- Whisk the eggs, milk, cream, caster sugar and vanilla together and pour over the bread.
- Leave to soak for 20 minutes, pressing the bread down gently.
- Sprinkle with nutmeg and demerara sugar.
- Bake for 35 to 40 minutes until golden, puffed and just set in the middle.
What to serve with bread and butter pudding
Warm custard, pouring cream or a spoonful of marmalade for a sharp contrast.
Tips
- Slightly stale bread soaks up custard best.
- Brush the top with warmed apricot jam for a glossy finish.
- Swap sultanas for chopped marmalade or dark chocolate chips.
FAQs
Why is my bread and butter pudding watery?
It needs a little longer in the oven or a longer soak. Bake until the centre is just set.
Can I make it the day before?
Yes. Soak overnight in the fridge and bake when needed.
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