Bread and butter pudding recipe
There’s nothing frugal about this recipe – it’s got lots of plump dried fruit in it and a generous proportion of cream to milk. Note you'll need to let the pudding rest for at least an hour before baking.
Ingredients
- 12 slices good-quality white bread, crusts removed
- 50 g softened butter, preferably unsalted
- 0.5 tsp freshly grated nutmeg (or cinnamon or mixed spice)
- 200 g plump raisins or sultanas
- 450 ml cream
- 225 ml milk
- 4 large free-range eggs, lightly beaten
- 1 tsp pure vanilla extract
- 110 g granulated sugar, plus 1 tablespoon for sprinkling
- 1 pinch salt
- 12 slices good-quality white bread, crusts removed
- 1.8 oz softened butter, preferably unsalted
- 0.5 tsp freshly grated nutmeg (or cinnamon or mixed spice)
- 7.1 oz plump raisins or sultanas
- 15.8 fl oz cream
- 7.9 fl oz milk
- 4 large free-range eggs, lightly beaten
- 1 tsp pure vanilla extract
- 3.9 oz granulated sugar, plus 1 tablespoon for sprinkling
- 1 pinch salt
- 12 slices good-quality white bread, crusts removed
- 1.8 oz softened butter, preferably unsalted
- 0.5 tsp freshly grated nutmeg (or cinnamon or mixed spice)
- 7.1 oz plump raisins or sultanas
- 1.9 cups cream
- 1 cup milk
- 4 large free-range eggs, lightly beaten
- 1 tsp pure vanilla extract
- 3.9 oz granulated sugar, plus 1 tablespoon for sprinkling
- 1 pinch salt
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 60 mins
- Serves: 6
Step-by-step
- Grease a 20.5cm/8in square ovenproof dish with butter, then butter the bread.
- Arrange 4 slices of bread, buttered-side down, in one layer in the base of the buttered dish. It’s really important to leave a generous space between each slice of bread to allow for expansion, so the pudding will be light and fluffy. Squash too much bread in and the end result will be disappointingly heavy.
- Sprinkle the bread with half of the freshly grated nutmeg (or cinnamon or mixed spice) and half of the raisins or sultanas.
- Arrange another layer of bread on top, buttered-side down, and sprinkle with the rest of the nutmeg (or cinnamon or mixed spice) and dried fruit. Cover with the remaining bread, buttered-side down.
- In a bowl, whisk together the cream, milk, eggs, vanilla extract, sugar and a pinch of salt. Pour the mixture through a fine sieve over the bread.
- Sprinkle the tablespoonful of sugar over the top and set aside, loosely covered, at room temperature for at least 1 hour or cover and chill overnight.
- Preheat the oven to 180°C/356°F/gas mark 4.
- Place the pudding in a bain-marie and pour in enough boiling water to come halfway up the sides of the baking dish.
- Bake in the middle of the oven for about 1 hour or until the top is crisp and golden. Serve the pudding warm, with lots of softly whipped cream.
This recipe is from One Pot Feeds All: 100 new recipes from roasting tin dinners to one-pan desserts by Darina Allen. Published by Kyle Books, £20.00.
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