English Bread and Butter Pudding

Puts leftover bread on a pedestal

This recipe is adapted from the one on the BBC GoodFood website.


whole milk, 1 cup
heavy cream, 1.25 cup
vanilla extract, 1 tsp
eggs, 3 whole + 1 yolk
confectioner’s sugar, 3 Tbl
sliced bread, 8
salted butter, 1/2 stick (4 Tbl)
sultanas, 40 grams
raisins, 35 grams
lemon, half zested
sugar in the raw, 2Tbl


  1. Heat oven to 350° F.

Make the Custard

  1. Heat milk and cream in a saucepan to just below boiling point.
  2. Meanwhile whisk the eggs and yolk with the confectioner’s sugar.
  3. Slowly pour the warm milk mixture, over the eggs, stirring constantly until smooth.
  4. Stir in the vanilla extract

Prepare the Pudding

  1. Lightly butter an ovenproof dish approximately 7x9x2.
  2. Cut crusts from bread slices, butter both sides, and cut into triangles.
  3. Lay half of the slices in the bottom of the dish, overlapping a little.
  4. Mix dried fruit with lemon zest and sprinkle half of the mix over the bread.
  5. Add second and final layer of the bread on top.
  6. Sprinkle over the remaining fruit.
  7. Cover and rest in the fridge.

Ready to Cook

  1. Remove from fridge and sprinkle sugar evenly.
  2. Bake for 35-40 minutes. Should be golden brown and puffed up.

Reheating Bread and Butter Pudding

Preheat to 350°. Cover with foil and bake for 10 minutes.

This English bread and butter pudding recipe serves 6.
Approximately 545 calories per serving.

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