Roly-poly bread & butter pud

Roly-poly bread & butter pud

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(12 ratings)

Prep: 45 mins Cook: 1 hr - 1 hr, 15 mins

Easy

Serves 8
There's nothing more comforting than a nursery pud, and this recipe combines two favourites in one

Nutrition and extra info

Nutrition: per serving

  • kcal779
  • fat42g
  • saturates22g
  • carbs93g
  • sugars49g
  • fibre1g
  • protein15g
  • salt1.32g
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Ingredients

  • 85g very soft butter, plus extra for the dish
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 350g raspberry jam
  • large fresh unsliced white bread loaf (about 800g)
  • 4 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 400ml double cream
  • 400ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 85g caster sugar, plus a little extra
  • 1 tsp vanilla paste or seeds scraped from 1 vanilla pod
    Vanilla

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

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.

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Comments, questions and tips

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raspberryjam
23rd May, 2013
I made this a few times and loved it every time. Easy to make, very nice and worth the calories!
nikkinoodle40
6th May, 2013
4.05
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.
haslop
24th Nov, 2011
5.05
Really lovely pudding, very tasty! Will definitely make this again
bfcpaul
7th Oct, 2011
5.05
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.
lucy123pig
2nd Oct, 2011
5.05
Easy to prepare and delicious. Ignored the calories!
sandra220261
27th Sep, 2011
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.
annaborowski
23rd Sep, 2011
5.05
All you need to know is that this is absolutely gorgeous and you won't regret making it. DO IT!!
geoffsmissus
21st Sep, 2011
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.
anji444's picture
anji444
18th Apr, 2011
4.05
Very rich but utterly delicious. To aestarr - yes the leftover bread is made into breadcrumbs to use in another recipe.
celestialchef
26th Feb, 2011
5.05
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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Mrs_t_01
6th Oct, 2015
Sounds yummy. Can you freeze this?
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