Bread and Butter Pudding Recipe

Name: Bread and Butter Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g dried apricots, finely sliced; 50 g sultanas; 75 ml whiskey; 300 g rustic bread, 2 days old, sliced and crusts removed; 50 g butter, softened; 600 ml whole milk; 400 ml whipping cream; 1 vanilla pod, slit in half lengthways; 6 -7 eggs; 50 -100 g caster sugar; 50 g sliced almonds; 200 g unsalted butter, melted; 75 g caster sugar; 2 egg yolks; whiskey

Servings: persons

100 g dried apricots, finely sliced
50 g sultanas
75 ml whiskey
300 g rustic bread, 2 days old, sliced and crusts removed
50 g butter, softened
600 ml whole milk
400 ml whipping cream
1 vanilla pod, slit in half lengthways
6 -7 eggs
50 -100 g caster sugar
50 g sliced almonds
200 g unsalted butter, melted
75 g caster sugar
2 egg yolks
whiskey

1
Place the apricots, sultanas and whiskey in a bowl and put aside for four hours to allow them to macerate.
2
Pre-heat the oven to 130C.
3
Butter the bread on both sides and place in a bowl, letting the slices overlap.
4
Arrange some of the macerated fruit between the layers and sprinkle the rest on top.
5
Whisk the sugar and eggs together (7 eggs if they're small-medium, 6 if they're large or extra large).
6
Slice the vanilla pod lengthways and scrape out the seeds into a pan with the milk and cream.
7
Chop the pod husk into 1-inch chunks and also place that in the pan.
8
Gently bring to the boil then remove the chunks of pod (these can be rinsed and dried then put in a jar with sugar to make vanilla-infused sugar).
9
Bring the pan back to the boil and then pour it over the egg and sugar mix, whisking as you pour.
10
Pour the custard over the bread, ensuring you soak it all thoroughly then allow to rest for 10 minutes.
11
Sprinkle the top with the flaked almonds.
12
Place the bowl in a bain-marie filled with boiling water (to the level of the custard) and bake gently for 35-45 minutes, until the custard has set.
13
Meanwhile, make the sauce by whisking the egg yolks and sugar, with 1tbsp of the whiskey over a pan of simmering water, until the eggs have cooked.
14
Remove from the heat and beat in the melted butter a little at a time.
15
Once the butter has been absorbed, add whiskey to taste and serve drizzled over the bread and butter pudding.

6225

kcal

Calories

117

Fat

1288

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 100 g dried apricots, finely sliced, 50 g sultanas, 75 ml whiskey, 300 g rustic bread, 2 days old, sliced and crusts removed, and more.

Yes, Bread and Butter Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bread and Butter Pudding

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