Bread & Butter Pudding
Author: mCpirtSW288
This classic British pudding is not just tasty, it’s also a great way to use up stale bread.
  • 10 slices of stale bread
  • 325 ml (11 fl oz) milk
  • 100 ml (4 fl oz) thick or double cream
  • 75 g (3 oz) butter
  • 50 g (2 oz) sultanans or raisins
  • 3 eggs
  • 2 tbsp sugar
  • 1 tbsp brown sugar for the topping
  • 1 tsp vanilla flavouring
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • Grated zest of a lemon
  1. Remove the crusts from the bread if desired. Butter one side of the bread and cut into triangles.
  2. Place half the bread pieces in a lightly buttered baking dish (a least 2 pints/1 litre). Sprinkle on half the sultanas, cinnamon and nutmeg. Arrange the remaining bread in another layer and sprinkle on the remaining sultanas, cinnamon and nutmeg.
  3. Place eggs, sugar, lemon zest and vanilla flavouring in a bowl and beat well.
  4. Place the milk and cream in a pan and heat until fairly warm, but do NOT boil.
  5. With stirring, add the warm milk/cream to the beaten eggs to make a custard.
  6. Pour the custard over the bread and allow to stand for 20 minutes.
  7. Sprinkle on the brown sugar and bake at 180°C for about 35 minutes, then allow to cool slightly before serving.
Calories: 265 Fat: 6.5 Sugar: 9.0 Fiber: 1.7 Protein: 6.9 Cholesterol: 73.9
Titli's Tips
Stale bread is definitely best for this dish. You can use any kind of bread, even breads such as stale pannetone.

Serve warm in slices with cream, ice cream, or on it’s own.
Recipe by Titli's Busy Kitchen at