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Home > Recipes > Deserts and Puddings > Bread and butter pudding

Bread and butter pudding

Submitted by: John Albert

Date submitted: 26 June 2012 at 07:23:18

Cover Recipe: "Bread and butter pudding."

Bread and butter pudding

Total Time:

50 minutes

Originaly Yeild:

4 servings




30 g,  Unsalted butter -softened

350 g,  Large, stale white loaf, crusts removed(about 12 slices)

75 g,  Caster sugar

4  1 large free-range egg and 3 egg yolks

300 ml,  Milk

300 ml,  Double cream

1  Vanilla pod, split

50 g,  Generous grating of nutmeg

0.50 tbsp,  Cinnamon

2 tbsp,  Demerara sugar to sprinkle


  1. In a large dish spread the butter. Spread the butter on one side of each piece of bread and cut them into two to three pieces.
  2. In the dish, arrange the buttered pieces one over the above in layers with buttered-side up.
  3. In a medium bowl, beat the caster sugar with the egg and yolks.
  4. In a small saucepan, put the whole milk, double cream and vanilla pod and heat almost to boiling point. Remove the saucepan from the heat, then slowly pour over the beaten egg mixture, whisking continuously.
  5. Strain the resulting mixture through a sieve into a large jug, scrape the seeds from the vanilla pod and add them to the custard.
  6. Grate over nutmeg and stir to combine.
  7. Spread the custard mixture evenly over the buttered bread, then top with a mixture of the demerara sugar and cinnamon. Leave it for 30 minutes allowing the bread to soak up the custard mixture.
  8. Preheat the oven to 180°C/fan160°C/gas 4. Bake the bread and butter pudding for 30-40 minutes until the custard has set and the pudding is golden and crunchy on top.

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