Bread and Butter Pudding

A traditional English dessert where bread is buttered, then topped with a sprinkling of dried fruits, and then covered with a vanilla custard before topping with cinnamon and demerara sugar. It is then baked until the top is lovely and crispy.

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Bread and Butter Pudding

4 servings
  • Preparation time: 20 minutes
  • Standing time: 30 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 28 g (1 oz) softened butter (2 tbsp)
  • 2 slices white bread
  • 2 tbsp currants
  • 2 tbsp sultanas
  • 2 tsp chopped mixed peel
  • 3 eggs, medium (U.K.)/large (N.A.)
  • 1 tbsp caster/superfine sugar
  • 300 ml (10 fl oz) full-fat/whole milk (1¼ cups)
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • 2 tbsp demerara sugar

Equipment

  • You will also need a 23 × 12 cm (9 × 5 inch) shallow ovenproof dish


  • Method
  • Butter the bread and cut each slice into quarters.

  • With the buttered sides uppermost, arrange the quarters over the bottom of the ovenproof dish, overlapping them to fit.

  • Scatter the currants, sultanas and mixed peel on top.

  • Then in a separate bowl, whisk together two of the eggs and the yolk only of the third. Whisk in the sugar and then stir in the milk and vanilla extract.

  • Strain the custard and then gently pour over the bread.

  • Sprinkle the top with the cinnamon and demerara sugar, and then leave for 30 minutes.

  • Meanwhile preheat the oven to 180°C (350°F) (gas 4)

  • Put the dish into a roasting tin/pan and then fill the roasting tin/pan with boiling water until it comes half-way up the sides of the dish. Bake for 45 minutes until the custard is set and the top is brown and crispy.

Updated: December 31, 2019

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