Bread and Butter Pudding


Bread and Butter Pudding

Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dessert


  • 10-12 slices of white hand cut bread

  • Butter

    (to cover bread generously)

  • 120 g of caster sugar

  • 100 g of raisins

  • 4 free range eggs

  • 1 ½ litre of milk (or 1 litre of milk and ½ litre of cream makes a deliciously rich pudding)

  • A large pinch of freshly grated nutmeg (or cinnamon)

  • 4 tbsp of good-quality apricot jam (or fine-cut marmalade)


  • Preheat the oven to 180°C.

  • Butter an over-proof dish, then butter the bread generously, cut each slice in half diagonally and line the dish.

  • Sprinkle half the raisins over this layer.

  • Make a second layer on top, with overlapping slices. Sprinkle over the remaining raisins.

  • Mix the eggs with the milk, sugar and the nutmeg and pour 3/4 of the mixture over the bread. At this point, leave to soak for at least 30 minutes, a few hours if you can, or even better allow soak over night.

  • When ready to cook, pour over remaining custard. Place the dish in a roasting tray and pour in enough boiling water to come just over halfway up the side of the dish (basically you are making a bain marie*). The pudding should take about between 45 mins (sometimes an hour, depending on your oven), but check the pudding after around 30 mins to make sure the raisons aren’t burning – if they are, slightly lower the oven temperature.

  • Last thing to do – warm the apricot jam (or marmalade) gently (!) in a saucepan, then take the dish form the oven and brush the apricot jam over the top of the bread – pop back in the over for around another 5 to 10 minutes.

  • Serve warm with custard and / or freshly whipped cream.

Keyword bread and butter, butter, Desserts, puding
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August 2021