Bread & butter pudding

Bread & butter pudding

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(4 ratings)

Prep: 20 mins Cook: 45 mins

Easy

Serves 6
Transform a stale loaf into this comforting, traditional British dessert, layered up with a rich vanilla custard, dried fruit and lemon zest

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal566
  • fat40g
  • saturates23g
  • carbs42g
  • sugars29g
  • fibre1g
  • protein9g
  • salt0g
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Ingredients

  • 250ml full-fat milk

    Milk

    mill-k

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

  • 300ml double cream
  • 1 vanilla pod, halved and seeds scraped out, or 1 tsp vanilla extract
  • 3 whole large eggs, plus 1 egg yolk
    Eggs

    Egg

    egg

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

  • 3 tbsp golden caster sugar
  • 8 slices of day-old white crusty bread
  • 50g slightly salted butter, softened plus extra for greasing
  • 75g mix sultanas and currants or other dried fruit
  • zest ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp demerara sugar

Method

  1. Heat oven to 180C/160C/gas 4. To make the custard, heat the milk, cream and vanilla pod with its scraped out seeds (if using) together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using.

  2. Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.

  3. Remove the vanilla pod from the custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.

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Comments, questions and tips

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suhoha
14th Mar, 2016
5.05
This is yummy. However, I would like to point out that it is unnecessary to preheat the oven from the start as this dish requires 30 mins soaking in time at least. I made the mistake of preheating the oven from the start but I would say preheat in 15 mins into the soaking time if not later. Seems like a lot of fruit.
lizleicester
20th Dec, 2015
Used up a slightly stale baguette and substituted non-dairy milk and cream (Alpro) because it had to be dairy free. The lemon zest was the ingredient that took this from nice to delicious.
ChefKittyKibbles's picture
ChefKittyKibbles
12th Sep, 2015
5.05
This was really yummy and simple! I used lactose free milk, cream, and butter (I am lactose intolerant). For the dried fruit, I added rum soaked raisins. I let the bread soak for half an hour, but next time I will leave it overnight and see if that makes it even better! My husband loved it. He said the warm version reminded him of Topfenstrudel. Even though we liked it both warm and cold, we thought the cold version was a tad tastier. I will probably have to make this every Sunday now! :)
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