Classic Bread and Butter Pudding
Golden, custardy bread pudding with caramelised top and tender, creamy interior — the definitive British comfort dessert.
About This Recipe
Bread and butter pudding is one of the finest expressions of British thrift cookery — originally created to use up stale bread, it has evolved into a proper dessert served in the finest restaurants. The key is a rich custard (eggs, cream, milk and vanilla) that soaks into the buttered bread, creating a golden, puffed top with crispy caramelised edges and a silky, almost soufflé-like interior.
Ingredients
Serves 6
- 400 gwhite bread(slightly stale — brioche or white sandwich bread)
- 60 gunsalted butter(softened)
- 80 graisins or sultanas
- 3large eggs
- 2egg yolks
- 300 mldouble cream
- 200 mlwhole milk
- 80 gcaster sugar
- 1 tspvanilla extract
- ½ tspground nutmeg
- 2 tbspmarmalade or apricot jam(for the glaze)
- 1 tbspdemerara sugar(for topping)
Instructions
- 1
Layer the bread
Preheat oven to 180°C (160°C fan). Generously butter both sides of each bread slice and cut diagonally into triangles. Butter a 1.5-litre oven dish. Layer the bread triangles overlapping in rows, scattering raisins between the layers and over the top.
Slightly stale bread absorbs the custard without becoming too soggy.
- 2
Make and pour the custard
Whisk together eggs, egg yolks, sugar, cream, milk, vanilla and half the nutmeg until well combined. Pour slowly over the bread, making sure all pieces are moistened. Press down gently. Leave to soak for at least 20 minutes.
- 3
Bake in a bain-marie
Sprinkle demerara sugar and remaining nutmeg over the top. Place the dish in a larger roasting tin and pour boiling water to come halfway up the sides. Bake for 35–40 minutes until golden on top and the custard is just set with a slight wobble.
The bain-marie distributes heat gently and prevents the custard from curdling or cracking.
- 4
Glaze and serve
Warm the marmalade with a splash of water and brush over the top for a glossy finish. Serve warm with custard, cream or vanilla ice cream.
Pro Tips
- →
Brioche or panettone in place of white bread makes an incredibly rich and indulgent version.
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The longer you let the bread soak in the custard, the better the texture — overnight in the fridge works wonderfully.
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Serve at 'just set' — if it wobbles gently when you shake the dish, it will be perfectly silky when served.
Variations
- •
Croissant Bread Pudding: use day-old croissants for a supremely rich, buttery variation.
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Marmalade and Orange: spread marmalade on the bread before layering and add orange zest to the custard.
Storage
Refrigerate for up to 3 days. Reheat individual portions in the microwave, or the whole dish at 160°C in a water bath for 15 minutes.
History & Origin
Bread pudding dates back to 11th-century Britain when frugal cooks soaked stale bread in custard rather than waste it. By the 19th century it had become an established British pudding. The modern restaurant-quality version was popularised in the 1980s and 1990s.
Frequently Asked Questions
Can I make it the night before?
Yes — assemble, pour over the custard and refrigerate uncovered overnight. Bake straight from the fridge, adding 5 minutes to the baking time.
What is a bain-marie?
A water bath — the baking dish is placed inside a larger roasting tin filled with boiling water. It regulates the temperature and prevents the custard from curdling or drying out.
Nutrition Facts
Per serving (400g) · 6 servings total
Time Summary
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