The ultimate makeover: Bread & butter pudding
See this recipe step by step

The ultimate makeover: Bread & butter pudding

This deliciously light bread & butter pud tastes just as indulgent as the original, but with a third of the fat

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 30 mins

Plus soaking and infusing

Method

  1. Put the apricots and raisins in a small dish, pour over the brandy and leave to soak, stirring occasionally. Meanwhile, beat the egg and sugar together in a medium bowl, then whisk in the custard powder with a balloon whisk until smooth. Warm the milk in a small non-stick saucepan; then, when it's just coming up to a boil, remove from the heat and slowly stir into the egg mixture. Scrape in the vanilla seeds, drop in the pared lemon zest and vanilla pod and set aside to cool and infuse for 30 mins.
  2. Whisk the crème fraîche into the cooled milk. Strain this custard through a sieve into a jug. Using ¼ tsp butter from the 25g, very lightly butter a shallow ovenproof dish, about 20 x 25 x 4.5cm.
  3. Butter the bread on one side only with the rest of the butter, then spread over the conserve or jam. Cut each slice into 4 triangles, then lay half the triangles, jam side up, in the dish. Scatter over half the apricots and raisins, then lay the rest of the bread over the top, again jam side up. Scatter over the rest of the dried fruit and any unsoaked brandy, then pour half the custard over the bread. Leave to soak for 15 mins. Heat oven to 180C/160C fan/gas 4.
  4. Sit the dish in a roasting tin. Pour the rest of the custard over the bread, press the bread lightly into the custard then half fill the roasting tin with hot water. Bake for 20 mins, then raise the heat to 190C/170C fan/gas 5 and bake for a further 5-10 mins until the bread on top is crisp and golden. Remove and let the pudding sit for 2-3 mins. Sift over the icing sugar and serve warm.

Per serving

312 kcalories, protein 9.6g, carbohydrate 40.9g, fat 11.5 g, saturated fat 6.1g, fibre 1.7g, sugar 19.8g, salt 0.83 g

Recipe from Good Food magazine, October 2011.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

  • Binder photo Margaret

    03 October 2011

    Margaret rated this recipe

    4 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo sinny12lyns087

    11 October 2011

    sinny12lyns087 rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo shirley1265

    24 October 2011

    shirley1265 commented on this recipe

    Didn't have all these ingredients so substituted. No raisins so all apricots, No brandy so cointreau, no apricot jam so Black cherry jam, No creme fraich so plain yogurt. Result was heaven and even my hub by who won't eat puds had ywo helpings. As usual a great recipe which can be adapted using whatever you have in the cupboard. Will definately do aga-in varying the flavours

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jenzles

    13 November 2011

    Jenzles rated and commented on this recipe

    5 stars

    Made this for a family party last weekend. Delicious. The apricot jam really gave it some zing. I used rum instead of brandy; this is indeed the kind of recipe you could play around with, depending on what you have to hand.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Tina

    04 January 2012

    Tina rated and commented on this recipe

    5 stars

    Used up Christmas panatone instead of bread - everyone loved it. Will defo do again. And I substituted and played around with the fruits/alcohol. Very versatile.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo anne_f_

    11 April 2012

    anne_f_ rated and commented on this recipe

    5 stars

    Very good. I soaked the fruit in white wine rather than brandy, and used vanilla extract instead of vanilla pod (because I had none of either item). I also didn't use a bain-marie and it was fine.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Chef Robbo

    21 April 2012

    Chef Robbo rated and commented on this recipe

    5 stars

    Very nice classic pudding, you cant beat home cooking, a must to try!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo puzzled

    26 April 2012

    puzzled rated and commented on this recipe

    4 stars

    Very tasty pud. Better with 25g mixed peel instead of apricots and double the raisins. Tastes even better day 2.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Grace Emma

    28 August 2012

    Grace Emma commented on this recipe

    Hmmm this doesn't look enough to feed four?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 30 mins

Plus soaking and infusing

Ingredients

  • 50g dried apricots , chopped
  • 25g raisins
  • 2 tbsp brandy
  • 1 egg
  • 1 tsp golden caster sugar
  • 2 tsp custard powder
  • 350ml semi-skimmed milk
  • ½ vanilla pod , split
  • zest 1 small lemon , pared off in strips with a veg peeler
  • 4 tbsp half-fat crème fraîche
  • 25g butter , softened
  • 4 medium slices good white bread , crusts left on, such as sliced from a small white farmhouse loaf
  • 1 tbsp apricot conserve or jam
  • ¼ tsp icing sugar , for sifting
Print this recipe
Add to your binder

Per serving

312 kcalories, protein 9.6g, carbohydrate 40.9g, fat 11.5 g, saturated fat 6.1g, fibre 1.7g, sugar 19.8g, salt 0.83 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close