Classic Bread and Butter Pudding

A comforting and classic British dessert made with layers of buttery bread, custard, and raisins.

Prep Time

20 minutes

Total Time

1 hour 5 minutes

Calories

458 kcal

Difficulty

Easy

Equipment

5 items

Cost

£1.37/serving

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Mood:

Ingredients

Servings

8slices white bread, crusts removed and buttered

£0.70

50gbutter, softened, for spreading

£0.50

75graisins or sultanas

£0.40

500mlwhole milk

£0.55

150mldouble cream

£1.20

1vanilla pod, split and seeds scraped(or 1 tsp vanilla extract)

£3.00

4largeeggs

£1.20

75gcaster sugar

£0.25

Pinchof ground nutmeg

£0.10

Optional: Apricot jam, for glazing

£0.30

Total Cost

£8.20

£1.37 per serving

Instructions

1.
Preheat oven to 160°C (320°F). Grease a 9x13 inch baking dish.
2.
Butter the bread slices generously on both sides. Cut each slice into triangles or squares.
3.
Arrange half of the bread in the prepared baking dish, overlapping slightly. Scatter half of the raisins over the bread.
4.
Arrange the remaining bread over the raisins, again overlapping, and scatter the remaining raisins on top.
5.
In a saucepan, heat the milk, cream, and vanilla pod (and seeds if using) over medium heat until just simmering. Remove from heat and let infuse for 10 minutes. Remove the vanilla pod.
6.
In a mixing bowl, whisk together the eggs and sugar until pale and slightly thickened.
7.
Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from curdling. If using vanilla extract, add it now.
8.
Pour the custard mixture evenly over the bread in the baking dish. Gently press the bread down to ensure it is submerged in the custard.
9.
Sprinkle the top with ground nutmeg.
10.
Let the pudding stand for 15-20 minutes to allow the bread to soak up the custard.
11.
Bake in the preheated oven for 40-45 minutes, or until the custard is set and the top is golden brown. If the top is browning too quickly, cover loosely with foil.
12.
Remove from oven and let cool slightly before serving. Optional: Warm a little apricot jam and brush over the top for a glaze.

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My Notes

Nutrition Information

Nutrition per serving (209g)

458 kcal / 1920 kJ

Carbs

40g

15% of RDA

Fat

29g

41% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

30 g

33% of RDA

Sodium

178 mg

8% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

Use slightly stale bread for best results, as it will absorb the custard better.

For a richer flavor, use brioche or challah bread.

If you don't have a vanilla pod, vanilla extract works perfectly well.

Adjust the amount of sugar to your liking.

Soaking the bread in the custard for longer will result in a softer pudding.

Serve warm with cream, ice cream, or custard.

Cooking Equipment

9x13 inch baking dish

Mixing bowls

Whisk

Measuring cups and spoons

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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