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READY IN 1 hr
5 mins
Bread and Butter Pudding Recipe

Bread and Butter Pudding

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Bread and Butter Pudding brings back many fond memories of how my mother managed to feed the whole family on a very restricted budget. It is one of the easiest puddings to make, and definitely the cheapest. And one of the best things about a Bread and Butter Pudding is that it's a great way to use up left over white bread (though you can use left over Panettone or even Croissants if you want). The method is the same whichever bread you use, and if you want to be really decadent then smear the buttered bread with a little marmalade! Yummy - it's making my mouth water already!

      Preparation Time: 20 Minutes

      Cooking Time: 45 Minutes

Ingredients for Bread and Butter Pudding

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
2 oz
softened butter
10 slices
white bread
2 oz
raisins or sultanas (or a mixture)
¼ teaspoon
grated nutmeg
1 teaspoon
cinnamon
12 fl oz
milk
3 medium
eggs
1 oz
sugar

 

How to Cook Bread and Butter Pudding

  1. Use a little of the butter to grease a 2 pint (1 litre) pie dish. Cut the crusts off the bread and cut the slices diagonally. Spread each of the bread triangles with butter (and marmalade if you are using it)
  2. Cover the base of the pie dish with overlapping triangles of bread, butter side up. Sprinkle half the raisins or sultanas evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with raisins or sultanas on top.
  3. Gently heat the milk in a pan (do not boil). Meanwhile, in a large bowl beat the eggs with about ¾ of the sugar until they are light and airy and pale in colour. Pour the warmed milk over the eggs and continue beating until it is well mixed.
  4. Pour the egg and milk mixture slowly over the bread then gently press the surface with your hand to push the bread into the liquid. Sprinkle the remaining sugar over the surface then leave to one side for 10-15 minutes to allow the liquid to thoroughly soak into the bread.
  5. Bake in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 40 - 45 minutes, until the surface is golden brown, the pudding well risen and the egg is set. Serve hot.

 
Graham GRAHAM'S HOT TIP:
Bread and Butter Pudding reheats well covered with aluminium foil in a hot oven - in fact I know lots of people who just love it cold, cut in wedges. And (extra tip), if you have it handy, you can add 1 teaspoon of vanilla extract to the milk and egg mix.
 
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Reviews of Bread and Butter Pudding

Rating 4 out of 5 - Many cooks will make this recipe again July 06 2014
This is a simple base for a delicious bread pudding. It couldn't be easier and is a perfect recipe for adding your own touches and flavors. I added cinnamon, nutmeg, maple and pecans. I'm not a huge sweet person, but this a fantastic comfort dish with a great "homey" flavor and wasn't too sugary sweet. I look forward to making this again and experimenting with other flavors.
(3 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again February 17 2014
Great, easily adaptable, smells delicious and is wonderful comfort food. Never thought I would even taste bread pudding. This is fantastic. I also added cinnamon and almond extract. Served with the spiced rum sauce it was amazing Without this recipe tho, I would not have tried it. Delicious!
(4 reviews)
 

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