Bread and Butter Pudding Recipe

4.50 from 6 votes

Bread and butter pudding is a classic British recipe that is simple to make and perfect for using up bread!

Prep Time20

Cook Time35

Total Time55

Course: Baking Recipes

Cuisine: British

Keyword: bread and butter pudding, bread and butter pudding recipe

Servings:

Calories: 543kcal

Author: Liana Green

Preheat the oven 180C/160C Fan/Gas 4. Remove the crusts from the bread and cut into triangles or squares.
Spread each slice with butter (you can also spread each slice before slicing to make it quicker!)
Lay the bread, butter side up, in a greased baking dish. Sprinkle the raisins (or other dried fruit) and some ground cinnamon and grated nutmeg over the top. Reserve a little of each to sprinkle over the top at the end. Repeat with further layers until the bread is all used up.
Quick method without cream: in a bowl, mix the beaten egg, milk, butter, sugar, salt and vanilla together.
To make a thicker mixture with cream: on low heat warm the milk, cream and vanilla essence until it is hot but doesn’t boil. In a bowl, add the sugar and the beaten eggs and whisk until pale. Pour the milk and cream mixture in and stir well.
Pour the milk mixture/custard over the layered bread.
Sprinkle any additional dried fruit, ground cinnamon, grated nutmeg and a sprinkle of sugar over the top.
Bake in preheated oven for 35 to 40 minutes, or until the egg is set and the top is golden brown.
Bread and butter pudding isbest enjoyed straight away, served with ice cream, custard or cream!

*If you want to make a thicker, creamier bread and butter pudding use the following ingredients and make as per #5 above;

Bread and butter pudding is best eaten straight away but it can be stored in the fridge for up to 5 days.