Bread and butter pudding
- Katy Gilhooly
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Serves 6
Easy
Prep: 20 mins
Cook: 45 mins
A star rating of 4.8 out of 5.121 ratingsRate
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Transform a stale loaf into a comforting bread and butter pudding. This traditional British dessert is layered with a rich vanilla custard, dried fruit and lemon zest
Nut-free
Vegetarian
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Katy's tips for the perfect bread and butter pudding:
- If you’d like to make your bread and butter pudding a little more indulgent and boozy, I recommend soaking the dried fruit in a couple of tablespoons of brandy, whisky or rum before layering it into the dish.
- I like to use slightly stale bread for this pudding, as it absorbs the custard more evenly without becoming too soft. Brioche, challah or buttery croissants all make delicious alternatives for an extra-indulgent version.
- You can prepare the pudding ahead of time by assembling it and letting it soak in the fridge for a few hours, or even overnight. This allows the custard to really soak into the bread, resulting in a richer, creamier texture.
- If you have any leftovers, I find the pudding reheats well the next day. Simply cover with foil and warm through in a low oven, or enjoy it cold with a dollop of cream or a scoop of ice cream.
We made this recipe using Kerrygold butter. With natural golden colour and creamy texture Kerrygold makes this pudding extra special.
Ingredients
Nutrition
Units:
MetricUS
-
250ml/9 fl oz full-fat milk
-
300ml/½ pint double cream
-
1 vanilla pod
halved and seeds scraped out, or 1 tsp vanilla extract
-
3 whole large eggs
plus 1 egg yolk
-
3 tbsp/40g golden caster sugar
-
8 slices of day-old white crusty bread
-
50g/2oz Kerrygold salted butter
softened plus extra for greasing
-
75g/2½ oz mix sultanas
and currants or other dried fruit
-
zest ½ lemon
-
2 tbsp/25g demerara sugar
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Nutrition: per serving
- kcal566
- fat40g
- saturates23g
- carbs42g
- sugars28g
- fibre1g
- protein10g
- salt0.69g
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Method
-
step 1
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.
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step 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.
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step 3
Heat oven to 180C/160C/gas 4. 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.
Katy Gilhooly
Katy Gilhooly is a food writer, recipe developer and editor with extensive experience creating recipes and food content for leading UK publications such as Good Food, olive and The Guardian. She trained at Leith's School of Food and Wine and has worked as a commis chef. See more of Katy's recipes
Recipe from Good Food magazine, August 2015
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A star rating of 4.8 out of 5.121 ratings
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