The ultimate makeover: Bread & butter pudding

The ultimate makeover: Bread & butter pudding

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(10 ratings)

Prep: 25 mins Cook: 30 mins Plus soaking and infusing


Serves 4
This deliciously light bread & butter pud tastes just as indulgent as the original, but with a third of the fat

Nutrition and extra info

Nutrition: per serving

  • kcal312
  • fat11.5g
  • saturates6.1g
  • carbs40.9g
  • sugars19.8g
  • fibre1.7g
  • protein9.6g
  • salt0.83g
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  • 50g dried apricots, chopped
  • 25g raisins
  • 2 tbsp brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 1 egg



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

  • 1 tsp golden caster sugar
  • 2 tsp custard powder
  • 350ml semi-skimmed milk
  • ½ vanilla pod, split
  • zest 1 small lemon, pared off in strips with a veg peeler



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

  • 4 tbsp half-fat crème fraîche
  • 25g butter, softened



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

  • 4 medium slices good white bread, crusts left on, such as sliced from a small white farmhouse loaf
  • 1 tbsp apricot conserve or jam
  • ¼ tsp icing sugar, for sifting


  1. Put the apricots and raisins in a small dish, pour over the brandy and leave to soak, stirring occasionally. Meanwhile, beat the egg and sugar together in a medium bowl, then whisk in the custard powder with a balloon whisk until smooth. Warm the milk in a small non-stick saucepan; then, when it’s just coming up to a boil, remove from the heat and slowly stir into the egg mixture. Scrape in the vanilla seeds, drop in the pared lemon zest and vanilla pod and set aside to cool and infuse for 30 mins.

  2. Whisk the crème fraîche into the cooled milk. Strain this custard through a sieve into a jug. Using ¼ tsp butter from the 25g, very lightly butter a shallow ovenproof dish, about 20 x 25 x 4.5cm.

  3. Butter the bread on one side only with the rest of the butter, then spread over the conserve or jam. Cut each slice into 4 triangles, then lay half the triangles, jam side up, in the dish. Scatter over half the apricots and raisins, then lay the rest of the bread over the top, again jam side up. Scatter over the rest of the dried fruit and any unsoaked brandy, then pour half the custard over the bread. Leave to soak for 15 mins. Heat oven to 180C/160C fan/gas 4.

  4. Sit the dish in a roasting tin. Pour the rest of the custard over the bread, press the bread lightly into the custard then half fill the roasting tin with hot water. Bake for 20 mins, then raise the heat to 190C/170C fan/gas 5 and bake for a further 5-10 mins until the bread on top is crisp and golden. Remove and let the pudding sit for 2-3 mins. Sift over the icing sugar and serve warm.

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Comments, questions and tips

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hkeen's picture
27th Oct, 2019
Really nice recipe, I used skimmed milk with double cream , I also used 5 slices of ordinary white sliced bread and skipped the jam. Tasty and not too sweet, the whisky gives the fruit a nice taste. Enough for 4
maggiebleksley's picture
8th Mar, 2016
I don't understand why white bread is specified. I nearly always use wholemeal bread for bread and butter pudding and it works really well. A little less soggy, perhaps, but nothing wrong with that.
28th Feb, 2015
I'm giving this 5 stars even though I tweaked the recipe to suit what I had in the cupboards etc, but I kept the basic recipe the same hence those aforementioned stars but made half as much mixture again, so enough for 6 portions rather than 4. I put in Sultanas (organic) and also organic Raisins and they were so plump and squidgy they had no need to be soaked in anything. So, I didn't use Apricots, or Brandy, or Creme Fraiche (I used Elmlea Double Light instead), and this was an absolutely delicious dessert. So good in fact that my husband and daughter who were both doubtful of liking it, scraped their bowls clean and were delighted to learn that there were portions left over for tomorrow (reheats beautifully covered with foil in a low oven and then uncovered, sprinkled with a little golden caster sugar and popped under the grill for a couple of mins to crisp the top bits up!). Result !! ..
27th Oct, 2013
Sensational! Best B & B pudding ever made.
28th Aug, 2012
Hmmm this doesn't look enough to feed four?
maggiebleksley's picture
15th Mar, 2020
It certainly is if you're trying to watch your weight!
26th Apr, 2012
Very tasty pud. Better with 25g mixed peel instead of apricots and double the raisins. Tastes even better day 2.
robbothechef's picture
21st Apr, 2012
Very nice classic pudding, you cant beat home cooking, a must to try!
11th Apr, 2012
Very good. I soaked the fruit in white wine rather than brandy, and used vanilla extract instead of vanilla pod (because I had none of either item). I also didn't use a bain-marie and it was fine.
4th Jan, 2012
Used up Christmas panatone instead of bread - everyone loved it. Will defo do again. And I substituted and played around with the fruits/alcohol. Very versatile.


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