Roly-poly bread & butter pud

Roly-poly bread & butter pud

There's nothing more comforting than a nursery pud, and this recipe combines two favourites in one

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 1 hr - 1 hr 15 mins

Method

  1. Butter a deep 2-litre baking dish. Dollop in half the jam and spread over the base of the dish. Trim the crusts and rounded top from the loaf so that you are left with a rectangular block of bread. Cut into 4 thick slices of bread. Whizz the crusts and left over bread into crumbs and freeze for later.
  2. Spread the butter over one side of each slice of bread. Flip the slices over and spread the un-buttered sides with remaining jam. Roll up the slices from the short sides, jam-side inwards, to make 4 fat Swiss rolls. Halve each so you end up with 8 short, squat Swiss rolls. Squish these snugly into the baking dish, cut-sides up, so you can see 8 jam swirls.
  3. Whisk together the eggs, cream and milk, then sieve into a jug with the sugar and vanilla. Give a good stir, then carefully pour over the bread swirls - you may have to do this in stages, letting the custard soak in bit by bit. Let the dish stand at room temperature for 30 mins so the custard continues to soak in.
  4. Heat oven to 160C/140C fan/gas 3. Scatter some more caster sugar over the pudding, then bake for 1 hr-1 hr 15 mins until the top is golden and the custard is gently set. Cool for 5 mins, then serve.

Per serving

779 kcalories, protein 15g, carbohydrate 93g, fat 42 g, saturated fat 22g, fibre 1g, sugar 49g, salt 1.32 g

Recipe from Good Food magazine, October 2010.

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Latest comments and suggestions

  • Binder photo angelicminxy

    27 September 2010

    angelicminxy rated and commented on this recipe

    5 stars

    I love bread & butter pudding, the other half loves jam roly-poly. This recipe = success all round. This delicious pudding is easy to make and far too easy to eat. Heavenly!

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  • Binder photo aestarr

    07 October 2010

    aestarr commented on this recipe

    Just wondering when the frozen breadcrumbs are used in this recipe? Or are they used for later meaning another time? Am trying this recipe out on my family at the weekend! Can't wait!

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  • Binder photo Kuifke

    15 October 2010

    Kuifke rated and commented on this recipe

    5 stars

    I really liked this one. Use your own taste of jam/marmalade.

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  • Binder photo Dory6

    28 November 2010

    Dory6 rated and commented on this recipe

    4 stars

    Have made this pud several times now, works as a family treat or a dessert at a dinner party, loved by everyone and so easy!

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  • Binder photo Clare

    21 January 2011

    Clare commented on this recipe

    I usually make this with cherry jam, and a layer of defrosted cherries at the bottom (on top of the jam)

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  • Binder photo Celestial Chef

    26 February 2011

    Celestial Chef rated and commented on this recipe

    5 stars

    Really lovely recipe! I'd recently taught my boyfriend to make regular bread and butter pudding, which he loves, so when we were looking for ideas for making a romantic meal together on Valentines night -this won hands down - and it didn't disappoint - it was gorgeous. Its a keeper.

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  • Binder photo MarieAntoinette

    18 April 2011

    MarieAntoinette rated and commented on this recipe

    4 stars

    Very rich but utterly delicious. To aestarr - yes the leftover bread is made into breadcrumbs to use in another recipe.

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  • Binder photo geoffsmissus

    21 September 2011

    geoffsmissus commented on this recipe

    Haven't made this yet but have saved recipe. Just wanted to suggest that you add some chunks of cheese and parsley to the crusts and leftover bread before whizzing. Makes a great topping for fish pie.

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  • Binder photo Annab

    23 September 2011

    Annab rated and commented on this recipe

    5 stars

    All you need to know is that this is absolutely gorgeous and you won't regret making it. DO IT!!

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  • Binder photo sandra

    27 September 2011

    sandra commented on this recipe

    I used home made lemon curd instead of raspberry jam. It didn't look as good as you couldn't see the swirls but it tasted fab. I'll definitely use the lemon curd again.

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  • Binder photo spruce

    02 October 2011

    spruce rated and commented on this recipe

    5 stars

    Easy to prepare and delicious. Ignored the calories!

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  • Binder photo Paul

    07 October 2011

    Paul rated and commented on this recipe

    5 stars

    Made this a couple of weekends ago. I love Bread & Butter Pudding however the rest of the family isn't as keen (I really should be more picky picking my relatives!). Anyway, made it and it was delicious. Really nice. A proper British winter pudding.

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  • Binder photo Beagle

    24 November 2011

    Beagle rated and commented on this recipe

    5 stars

    Really lovely pudding, very tasty! Will definitely make this again

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  • Binder photo Sam

    20 November 2012

    Sam rated this recipe

    5 stars

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  • Binder photo Laura

    04 December 2012

    Laura rated this recipe

    5 stars

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  • Binder photo Laura

    04 December 2012

    Laura rated this recipe

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  • Binder photo nikkinoodle

    06 May 2013

    nikkinoodle rated and commented on this recipe

    4 stars

    Split opinion on this one, husband gave it three stars and I preferred it to him and once I served it with custard would of given it five stars. I'm a lover of bread and butter pudding but husband doesn't like currants so thought this would be the perfect compromise. Instead of using a vanilla pod I had some infused vanilla sugar. Delishiosa! Only criticism I would make was that it needs an accompliment with it because there wasn't enough sauce. Will make again.

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 1 hr - 1 hr 15 mins

Ingredients

  • 85g very soft butter , plus extra for the dish
  • 350g raspberry jam
  • large fresh unsliced white bread loaf (about 800g)
  • 4 eggs
  • 400ml double cream
  • 400ml milk
  • 85g caster sugar , plus a little extra
  • 1 tsp vanilla paste or seeds scraped from 1 vanilla pod
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Per serving

779 kcalories, protein 15g, carbohydrate 93g, fat 42 g, saturated fat 22g, fibre 1g, sugar 49g, salt 1.32 g

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