HomeFood & drinkRecipe

Bread and butter pudding

User reviews
(1 vote)
Origin of dish:  UK
Type of cooking:  Oven
Preparation time: 30 minutes
Cooking time: 40 minutes
Ingredients (serves 4):

    Butter for greasing
    4 thin slices of bread (100g/4oz)
    25g/1oz butter
    50g/2oz sultanas or currants
    A pinch of ground nutmeg or cinamon
    400ml/14 fluid oz milk
    2 eggs
    25g/1oz granulated sugar


*Allow fininshed pudding to stand for 30 minutes before baking*

1- Grease a 1 litre (1 3/4pint) pie dish.

2- Cut crusts off bread, and spread with plenty of butter, then cut into squares or triangles.

3- Arrange a layer of bread, buttered side up, in the bottom of the dish, then alternate with currants/sultanas until your have used all the bread.

4- Sprinkle each layer with nutmeg or cinnamon, to taste.

5- Finish with a layer of bread, arranged attractively, then put to one side.

6- Gently warm the milk to 65°C/150°F, DO NOT allow to boil.

7- Put eggs in a bowl, add most of sugar, then beat with a fork and stir in warm milk.

8- Strain custard mixture over bread, sprinkle with nutmeg and remaining sugar and leave to stand for 30 minutes.

9- Preheat oven to 180°C/350°F/gas mark 4.

10- Bake for 30-40 minutes, until custard sets and top has browned.
Advice: This classic pudding makes great winter comfort food!

If using a pressure cooker, make sure the dish you have chosen fits and cover the pudding with foil or greaseproof paper while cooking, tied securely with string.

Cook at 15lb pressure for 9 minutes, then reduce pressure slowly and brown under grill.

User comments

(Review left on 19/08/2012 on the recipe for Bread and butter pudding)
I had no cream and so searched for a recipe without. I made it with skimmed milk and had to make it big so I doubled everything and used more than double the number of slices of bread. I also added a teaspoon of vanilla and some orange zest. I used cinnamon and not nutmeg. It was delicious. We had it cold at a bring-and-share lunch and it all went! Lovely and gooey with a nice textured crust on top. I will definitely make this again.
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