Bread and Butter Pudding

Name: Bread and Butter Pudding
Total time: 1 h 22 min
Yield: 4 servings
Cuisine: british
Ingredients: 10 g Unsalted butter; 8 piece White bread, slices; 40 g Unsalted butter; 75 g sultanas; 3 piece Egg; 60 g Caster sugar; 1 tsp Vanilla extract; 300 ml Whole milk; 150 ml Double cream; 1 pinch Nutmeg; 15 g Demerara sugar

1 hr 22 min · 6 min 5s active · makes ~805 ml · Medium

A custard-soaked bread pudding made with white bread, whole milk, and egg, studded with sultanas and finished with a crisp demerara sugar top.

See more →

Bread and Butter Pudding

A custard-soaked bread pudding made with white bread, whole milk, and egg, studded with sultanas and finished with a crisp demerara sugar top.

See more →

TOTAL TIME

1 hr 22 min

ACTIVE TIME

6 min 5s

QUANTITY

~805 ml

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/10

Tools0/12

Ingredients

0/10 gathered · 4 servings

50g

slices8piece

75g

3piece

60g

1tsp

300ml

150ml

1pinch

15g

#	Quantity	Notes	State
1	50g	—	—
2	8piece	slices	—
3	75g	—	—
4	3piece	—	—
5	60g	—	—
6	1tsp	—	—
7	300ml	—	—
8	150ml	—	—
9	1pinch	—	—
10	15g	—	—

Tools

12 items

Serveware

1 item

Procedure

21 steps

1 of 21

Set the oven to 180 °C and allow it to come fully up to temperature.

180°C

⏱ 10 min

2 of 21

Brush the inside of the baking dish (about 30 × 20 cm) all over with butter so the pudding will not stick.

Unsalted butter · 10 g

⏱ 15s

3 of 21

Cut each slice of bread in half diagonally from corner to corner to make 16 triangles.

White bread · 8 piece

⏱ 1 min

ResultSliced white bread

4 of 21

Spread the softened butter generously and evenly across one side of every triangle, going right to the edges.

Unsalted butter · 40 gSliced white bread · step 3

⏱ 1 min

ResultButtered bread triangles

5 of 21

Arrange half the buttered triangles buttered-side up in an overlapping layer across the base of the dish.

Buttered bread triangles · step 4

⏱ 45s

ResultArranged bread base

6 of 21

Scatter half the sultanas over the first layer of bread, then arrange the remaining bread triangles on top in the same overlapping fashion and scatter the rest of the sultanas over and between the points.

Sultanas · 75 g

⏱ 15s

ResultSultana-scattered bread

7 of 21

Crack the eggs into the large bowl, discarding the shells.

Egg · 3 piece

⏱ 10s

ResultEgg

8 of 21

Add the caster sugar to the eggs.

Caster sugar · 60 g

⏱ 5s

ResultEgg and caster sugar

9 of 21

Add the vanilla extract.

Vanilla extract · 1 tsp

⏱ 5s

ResultEgg and caster sugar and vanilla extract

10 of 21

Whisk the eggs, sugar and vanilla together until the sugar has dissolved and the mixture is smooth and slightly pale.

⏱ 30s

ResultSweetened egg mixture

11 of 21

Pour the milk into the egg mixture.

Whole milk · 300 ml

⏱ 5s

ResultSweetened egg mixture and whole milk

12 of 21

Pour in the double cream.

Double cream · 150 ml

⏱ 5s

ResultSweetened egg mixture and whole milk and double cream

13 of 21

Whisk the milk and cream into the egg mixture until everything is fully combined into a smooth custard.

⏱ 20s

ResultCustard

14 of 21

Pour the custard slowly and evenly over the bread in the dish, making sure every triangle is well soaked.

Custard · step 13

⏱ 15s

ResultSultana-scattered bread and custard

15 of 21

Leave the pudding to stand at room temperature for 30 minutes so the bread absorbs the custard fully before baking.

⏱ 30 min

ResultSoaked bread pudding

16 of 21

Grate a pinch of nutmeg directly over the top of the pudding.

Nutmeg · 1 pinch

⏱ 15s

ResultSoaked bread pudding and nutmeg

17 of 21

Scatter the demerara sugar evenly over the surface so it will caramelise into a crisp, golden crust.

Demerara sugar · 15 g

⏱ 10s

ResultSoaked bread pudding and nutmeg and demerara sugar

18 of 21

Slide the baking dish into the oven.

⏱ 10s

ResultSoaked bread pudding and nutmeg and demerara sugar

19 of 21

Bake for 40 minutes until the custard is just set with a slight wobble in the centre and the top is deep golden and crisp.

180°C

⏱ 40 min

ResultBaked bread and butter pudding

20 of 21

Lift the baking dish out of the oven using oven gloves and set it on a heatproof surface.

⏱ 10s

ResultBaked bread and butter pudding

21 of 21

Leave the pudding to settle for 5 minutes before serving so the custard firms up slightly and portions hold their shape.

⏱ 5 min

ResultRested bread and butter pudding

Total Time1 hr 22 min

#	Product	Tool	Action
1	—	180°C	Set the oven to 180 °C and allow it to come fully up to temperature.⏱ 10 min
2	10 g		Brush the inside of the baking dish (about 30 × 20 cm) all over with butter so the pudding will not stick.⏱ 15s
3	8 piece		Cut each slice of bread in half diagonally from corner to corner to make 16 triangles.⏱ 1 minResultSliced white bread
4	40 g		Spread the softened butter generously and evenly across one side of every triangle, going right to the edges.⏱ 1 minResultButtered bread triangles
4	Sliced white breadstep 3
5	Buttered bread trianglesstep 4		Arrange half the buttered triangles buttered-side up in an overlapping layer across the base of the dish.⏱ 45sResultArranged bread base
6	75 g		Scatter half the sultanas over the first layer of bread, then arrange the remaining bread triangles on top in the same overlapping fashion and scatter the rest of the sultanas over and between the points.⏱ 15sResultSultana-scattered bread
7	3 piece		Crack the eggs into the large bowl, discarding the shells.⏱ 10sResultEgg
8	60 g		Add the caster sugar to the eggs.⏱ 5sResultEgg and caster sugar
9	1 tsp		Add the vanilla extract.⏱ 5sResultEgg and caster sugar and vanilla extract
10	—		Whisk the eggs, sugar and vanilla together until the sugar has dissolved and the mixture is smooth and slightly pale.⏱ 30sResultSweetened egg mixture
11	300 ml		Pour the milk into the egg mixture.⏱ 5sResultSweetened egg mixture and whole milk
12	150 ml		Pour in the double cream.⏱ 5sResultSweetened egg mixture and whole milk and double cream
13	—		Whisk the milk and cream into the egg mixture until everything is fully combined into a smooth custard.⏱ 20sResultCustard
14	Custardstep 13		Pour the custard slowly and evenly over the bread in the dish, making sure every triangle is well soaked.⏱ 15sResultSultana-scattered bread and custard
15	—		Leave the pudding to stand at room temperature for 30 minutes so the bread absorbs the custard fully before baking.⏱ 30 minResultSoaked bread pudding
16	1 pinch		Grate a pinch of nutmeg directly over the top of the pudding.⏱ 15sResultSoaked bread pudding and nutmeg
17	15 g		Scatter the demerara sugar evenly over the surface so it will caramelise into a crisp, golden crust.⏱ 10sResultSoaked bread pudding and nutmeg and demerara sugar
18	—		Slide the baking dish into the oven.⏱ 10sResultSoaked bread pudding and nutmeg and demerara sugar
19	—	180°C	Bake for 40 minutes until the custard is just set with a slight wobble in the centre and the top is deep golden and crisp.⏱ 40 minResultBaked bread and butter pudding
20	—		Lift the baking dish out of the oven using oven gloves and set it on a heatproof surface.⏱ 10sResultBaked bread and butter pudding
21	—		Leave the pudding to settle for 5 minutes before serving so the custard firms up slightly and portions hold their shape.⏱ 5 minResultRested bread and butter pudding
Total Time			1 hr 22 min

Serving

Spoon generous portions straight from the dish onto warmed shallow plates, scooping up the crisp top and the soft, custardy bread beneath.

Nutrition

per serving

Estimated · pre-cooking · 91% ingredients covered

Nutrient	Per serving
	492kcal
	9g
	30g
	17g
	39g
	35g
	0.4g
	103mg

Ingredients0/10

Tools0/12

Recipe

Bread and Butter Pudding

A custard-soaked bread pudding made with white bread, whole milk, and egg, studded with sultanas and finished with a crisp demerara sugar top.

What you’ll doYou will butter the baking dish and bread, layer them with sultanas, whisk a custard of eggs, sugar, cream and milk, soak the bread thoroughly, then leave it to stand for 30 minutes before baking. The pudding needs 40 minutes in a preheated oven until the centre has a slight wobble and the top is deep gold, then 5 minutes rest before serving.

Serves4

Total1 hr 22 min

LevelMedium

Ingredients

Unsalted butter50 g
White bread, slices8 piece
Sultanas75 g
Egg3 piece
Caster sugar60 g
Vanilla extract1 tsp
Whole milk300 ml
Double cream150 ml
Nutmeg1 pinch
Demerara sugar15 g

Tools

Baking dishBread knifeShallow plateOvenLarge bowlWhiskLarge spoonBrushGraterTable knifeOven gloveChopping board

Method

Set the oven to 180 °C and allow it to come fully up to temperature.

180°C10 minOven

Brush the inside of the baking dish (about 30 × 20 cm) all over with butter so the pudding will not stick.

15sBaking dish, BrushUnsalted butter · 10 g

Cut each slice of bread in half diagonally from corner to corner to make 16 triangles.

1 minChopping board, Bread knifeWhite bread · 8 piece

Spread the softened butter generously and evenly across one side of every triangle, going right to the edges.

1 minChopping board, Table knifeUnsalted butter · 40 g

Arrange half the buttered triangles buttered-side up in an overlapping layer across the base of the dish.

45sBaking dishButtered bread triangles · step 4

15sBaking dishSultanas · 75 g

Crack the eggs into the large bowl, discarding the shells.

10sLarge bowlEgg · 3 piece

Add the caster sugar to the eggs.

5sLarge bowlCaster sugar · 60 g

Add the vanilla extract.

5sLarge bowlVanilla extract · 1 tsp

Whisk the eggs, sugar and vanilla together until the sugar has dissolved and the mixture is smooth and slightly pale.

30sLarge bowl, Whisk

Pour the milk into the egg mixture.

5sLarge bowlWhole milk · 300 ml

Pour in the double cream.

5sLarge bowlDouble cream · 150 ml

Whisk the milk and cream into the egg mixture until everything is fully combined into a smooth custard.

20sLarge bowl, Whisk

Pour the custard slowly and evenly over the bread in the dish, making sure every triangle is well soaked.

15sBaking dishCustard · step 13

Leave the pudding to stand at room temperature for 30 minutes so the bread absorbs the custard fully before baking.

30 minBaking dish

Grate a pinch of nutmeg directly over the top of the pudding.

15sBaking dish, GraterNutmeg · 1 pinch

Scatter the demerara sugar evenly over the surface so it will caramelise into a crisp, golden crust.

10sBaking dishDemerara sugar · 15 g

Slide the baking dish into the oven.

10sBaking dish, Oven, Oven glove

Bake for 40 minutes until the custard is just set with a slight wobble in the centre and the top is deep golden and crisp.

180°C40 minBaking dish, Oven

Lift the baking dish out of the oven using oven gloves and set it on a heatproof surface.

10sBaking dish, Oven, Oven glove

Leave the pudding to settle for 5 minutes before serving so the custard firms up slightly and portions hold their shape.

5 minBaking dish

Spoon generous portions straight from the dish onto warmed shallow plates, scooping up the crisp top and the soft, custardy bread beneath.

Result · Bread and Butter Pudding

30sShallow plate, Large spoonRested bread and butter pudding · step 21

Printed 11 October 2026