Bread & Butter Pudding
Enjoy a sensational traditional bread and butter pudding featuring layers of buttered bread, raisins, apricot jam, and a rich, spiced custard infused with vanilla and cinnamon. Delivering an unbeatable comforting depth of buttery sweetness and soft, custard-soaked texture, this classic British dessert brings ultimate pub-style comfort food straight to your home kitchen.
Cuisines
Cooking Instructions
Preparation: 20 minutes
Cooking: 40 minutes
Cooking: 40 minutes
Servings: 4 to 6
Notes:
Use stale bread that is a couple of days old so it absorbs the custard mixture without becoming a heavy lump.
Butter each slice of bread on one side and cut them into triangles.
Whisk together eggs, milk, double cream, vanilla extract, and ground cinnamon to create a rich custard base.
Butter a baking dish, then layer the buttered bread triangles with apricot jam, raisins, and a sprinkling of brown sugar.
Pour the custard mixture evenly over the layered bread and allow it to rest and absorb for 20 minutes.
Bake in a preheated oven at 180°C for 35 to 40 minutes until puffed, golden, and set.
Serve warm with extra cream, custard, or ice cream.
Butter each slice of bread on one side and cut them into triangles.
Whisk together eggs, milk, double cream, vanilla extract, and ground cinnamon to create a rich custard base.
Butter a baking dish, then layer the buttered bread triangles with apricot jam, raisins, and a sprinkling of brown sugar.
Pour the custard mixture evenly over the layered bread and allow it to rest and absorb for 20 minutes.
Bake in a preheated oven at 180°C for 35 to 40 minutes until puffed, golden, and set.
Serve warm with extra cream, custard, or ice cream.
Prepare Bread and Custard
Butter slices of slightly stale bread, cut them into triangles, and set aside. In a bowl, whisk together eggs, milk, double cream, vanilla extract, and ground cinnamon.
Layer Pudding
Butter a baking dish, arrange a layer of bread triangles, dot with apricot jam, sprinkle with raisins and brown sugar, and repeat to fill the dish, finishing with jam and raisins on top.
Soak Pudding
Slowly pour the prepared custard mixture evenly over the layered bread, ensuring all pieces are moistened, then let it rest for 20 minutes.
Bake and Serve
Bake in a preheated oven at 180°C for 35 to 40 minutes until golden brown and bubbling, then serve warm.
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Ingredients
Custard Mixture
| Eggs | 5 |
| Milk | 300 ml |
| Double Cream | 250 ml |
| Vanilla Extract | 1 tsp |
| Ground Cinnamon | ½ tsp |
Bread and Layers
| Bread | 1 loaf |
| Butter | 60 g |
| Apricot Jam | 4 tbsp |
| Raisins | 100 g |
| Brown Sugar | 50 g |
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