Roly-poly bread & butter pud

Roly-poly bread & butter pud

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(14 ratings)

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


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



    Butter is a dairy product made from separating whole milk or cream into fat and…

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



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

  • 400ml double cream
  • 400ml milk



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

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



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


  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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23rd May, 2013
I made this a few times and loved it every time. Easy to make, very nice and worth the calories!
6th May, 2013
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.
24th Nov, 2011
Really lovely pudding, very tasty! Will definitely make this again
7th Oct, 2011
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.
2nd Oct, 2011
Easy to prepare and delicious. Ignored the calories!
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.
23rd Sep, 2011
All you need to know is that this is absolutely gorgeous and you won't regret making it. DO IT!!
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
18th Apr, 2011
Very rich but utterly delicious. To aestarr - yes the leftover bread is made into breadcrumbs to use in another recipe.
26th Feb, 2011
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.


1st Dec, 2019
I want to make this for our pud on Christmas Day do you think I could make it ahead ?
lulu_grimes's picture
2nd Dec, 2019
Hello Laura, These puddings are usually best made and eaten on the day as they tend to get more solid and less custardy as they sit (though leftovers the next day are always welcome). How far ahead to you want to make it? You could assemble it the day before and leave it to soak overnight in the fridge, then you could cook it on the day. If you did cook it the day before then you'd have to reheat it carefully and serve it with extra cream to compensate for the more cakey texture. I hope that helps.
6th Oct, 2015
Sounds yummy. Can you freeze this?
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