Bread and Butter Pudding
Here is a straightforward way to make Bread and Butter Pudding at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Medium
Ingredients
- 25 g /1oz butter
- 8 Thin slices bread
- 50 g /2oz sultanas
- 2 tsp Ground Cinnamon
- 350 ml /12fl milk
- 50 ml /2fl oz double cream
- 2 Free-range eggs
- 25 g /1oz sugar
- Grated, to taste nutmeg
Method
- Grease a 1 litre/2 pint pie dish with butter.
- Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.
- Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
- Gently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil.
- Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
- Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
- Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
- Preheat the oven to 180C/355F/Gas 4.
- Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.
Tips for the best Bread and Butter Pudding
- Read the whole method before you start and measure out the 9 ingredients first — it keeps the pace relaxed once the heat is on.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- This is a 9-step recipe, so set up your workspace in the order the steps use it.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Fusion twist: keep the method but swap the spices for your own favourites — the British base takes well to it.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Is this Bread and Butter Pudding recipe medium to make?
It is rated medium: 9 ingredients and 9 steps. Follow the order and the tips above and it is very forgiving.
Can I make Bread and Butter Pudding ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for /1oz butter?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
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