Bread & Butter Pudding
This classic British pudding is not just tasty, it’s also a great way to use up stale bread.
  Serves:  8       Print   FavoriteLoading Add to My Favourites
  • 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.
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.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 265 13%
Calories from Fat 58
Total Fat 6.5g 10%
Saturated Fat 3.1g 15%
Unsaturated Fat 2.9g
Amount Per Serving       % Daily Value
Total Carbohydrate 28.6g 9%
Dietary Fibre 1.7g 6%
Sugars 9.0g
Protein 6.9g 13%
Cholesterol 73.9mgs 24%
Percent Daily Values based on a 2,000 calorie diet.