Bread and butter pudding recipe

Name: Bread and butter pudding recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1.8 litre pudding dish/basin buttered; 12 Medium slices white bread, crusts cut off; 50 g (1.8oz) Unsalted butter, softened; 1 Vanilla pod or few drops of vanilla essence; 400 ml (14.1fl oz) Double cream; 400 ml (14.1fl oz) Milk; 8 Egg yolks; 175 g (6.2oz) Caster sugar, plus extra for the caramelised topping; 25 g (0.9oz) Sultanas; 25 g (0.9oz) Raisins

Servings: persons

1
Butter the bread.
2
Split the vanilla pod and place in a saucepan with the cream and milk and bring to the boil.
3
While it is heating, whisk together the egg yolks and caster sugar in a bowl.
4
Allow the cream mix to cool a little, then strain it on to the egg yolks, stirring all the time.
5
You now have the custard.
6
Cut the bread into triangular quarters or halves, and arrange in the dish in three layers, sprinkling the fruit between two layers and leaving the top clear.
7
Now pour over the warm custard, lightly pressing the bread to help it soak in, and leave it to stand for at least 20-30 minutes before cooking to ensure that the bread absorbs all the custard.
8
The pudding can be prepared to this stage several hours in advance and cooked when needed.
9
Place the dish in a roasting tray three-quarters filled with warm water and bake for 20-30 minutes until the pudding begins to set.
10
Don't overcook it or the custard will scramble.
11
Remove the pudding from the water bath, sprinkle it liberally with caster sugar and glaze under the grill on a medium heat or with a gas gun to a crunchy golden finish.
12
When glazing, the sugar dissolves and caramelises, and you may find that the corners of the bread begin to burn.
13
This helps the flavour, giving a bittersweet taste that mellows when it is eaten with the rich custard, which seeps out of the wonderful bread sponge when you cut into it.

1202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 1.8 litre pudding dish/basin buttered, 12 Medium slices white bread, crusts cut off, 50 g (1.8oz) Unsalted butter, softened, 1 Vanilla pod or few drops of vanilla essence, and more.

Yes, Bread and butter pudding recipe 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.

That's it — enjoy your meal!