Bread and Butter Pudding

Name: Bread and Butter Pudding
Cook time: 45 min
Yield: 4 servings
Ingredients: 6 slices white sliced bread; 40g salted butter; 300ml whole milk; 150ml double cream; 3 units large eggs; 75g caster sugar; 1 tsp vanilla extract; 0.5 tsp ground nutmeg; 50g sultanas

A traditional, comforting British dessert featuring layers of buttered bread soaked in a rich, nutmeg-spiced vanilla custard.

45 min

Cook time

Servings

Easy

Difficulty

~560

Calories

Nutrition (per serving)

560

Calories · kcal

Protein · g

Carbs · g

Fat · g

Ingredients

white sliced bread — 6 slices
salted butter — 40g
whole milk — 300ml
double cream — 150ml
large eggs — 3 units
caster sugar — 75g
vanilla extract — 1 tsp
ground nutmeg — 0.5 tsp
sultanas — 50g

Method

1
Preheat the oven to 180C (fan 160C/gas mark 4).
2
Butter each slice of bread generously, then cut them into triangles.
3
Arrange half of the bread slices, buttered-side up, in the bottom of the baking dish and scatter over half of the sultanas.
4
Repeat with the remaining bread and sultanas.
5
In a mixing bowl, whisk together the whole milk, double cream, eggs, caster sugar, and vanilla extract until smooth.
6
Pour the custard mixture evenly over the bread, ensuring every piece is well soaked.
7
Let the pudding sit for 15 minutes to allow the bread to absorb the liquid.
8
Sprinkle the top with a pinch of nutmeg and bake for 30-35 minutes until the custard is set and the top is golden brown.

Allergens to check

Gluten, Dairy, Eggs

Why this works

The combination of high-fat dairy from double cream and whole milk creates a luxurious, silky custard that contrasts perfectly with the crisp, golden crust of the toasted bread.

Equipment

1.5 litre ovenproof baking dish, mixing bowl, whisk, serrated knife

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