Bread and Butter Pudding

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Difficulty: Easy
Category: Dessert

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Ingredients

• 8 slices of white bread (slightly stale works best)

• 50g (¼ cup) unsalted butter, softened

• 75g (⅓ cup) raisins or sultanas (optional)

• 3 large eggs

• 500ml (2 cups) whole milk

• 250ml (1 cup) heavy cream

• 75g (⅓ cup) granulated sugar

• 1 tsp vanilla extract

• ½ tsp ground cinnamon

• ¼ tsp nutmeg (optional)

• Pinch of salt

For Serving (Optional)

• Vanilla ice cream

• Custard sauce

• Powdered sugar

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Instructions

1. Prepare the Bread

1. Preheat your oven to 180°C (350°F).

2. Butter each slice of bread on one side.

3. Cut the slices into triangles or squares.

2. Assemble the Pudding

1. Lightly grease a 20x20cm (8×8-inch) baking dish with butter.

2. Arrange a layer of bread slices (buttered side up) in the dish, slightly overlapping.

3. Sprinkle half of the raisins (if using) over the bread.

4. Repeat with another layer of bread and remaining raisins.

3. Make the Custard

1. In a large bowl, whisk the eggs and sugar until smooth.

2. Warm the milk and cream in a saucepan over low heat (do not boil).

3. Slowly pour the warm milk mixture into the eggs while whisking continuously.

4. Add the vanilla extract, cinnamon, nutmeg, and a pinch of salt. Mix well.

4. Soak the Bread

1. Pour the custard evenly over the bread layers.

2. Press the bread down gently to help it absorb the liquid.

3. Let it sit for 10-15 minutes to soak.

5. Bake the Pudding

1. Place the dish in the preheated oven and bake for 35-40 minutes until the top is golden and the custard is set.

2. If the top browns too quickly, cover loosely with foil.

6. Serve

1. Remove from the oven and let it cool slightly.

2. Serve warm with vanilla ice cream, custard, or a dusting of powdered sugar.

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Nutritional Information (Per Serving)

Nutritional values are approximate and may vary based on ingredients used.

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Tips & Variations

• Bread Choice: Brioche or croissants make a richer pudding.

• Add-Ins: Try chocolate chips, dried cranberries, or chopped nuts.

• Make Ahead: Assemble the pudding a few hours before baking for deeper flavor.

• Storage: Keep leftovers refrigerated for up to 3 days. Reheat in the oven or microwave.

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Enjoy Your Homemade Bread and Butter Pudding!

This timeless dessert is perfect for using up leftover bread and satisfying sweet cravings. Whether served warm or cold, it’s a crowd-pleaser every time.