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British Bread and Butter Pudding
Buttered slices of bread soaked in vanilla custard with raisins and nutmeg, baked until golden and crisp on top — Britain's thriftiest, most comforting pudding.
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15 minPrep🔥
45 minCook🍽️
5Serves📊
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Ingredients
- 8 slices day-old white bread, crusts on, buttered
- 80g butter, softened
- 100g raisins or sultanas
- 3 large eggs
- 400ml whole milk
- 100ml double cream
- 80g caster sugar
- 1 tsp vanilla
- Zest of 1 lemon
- Pinch nutmeg
- Demerara sugar to top
Instructions
- Butter the bread; cut into triangles.
- Layer in a buttered dish, scattering raisins between layers.
- Whisk eggs, milk, cream, sugar, vanilla, lemon zest.
- Pour over the bread; press down so the bread soaks.
- Rest 30 min for absorption.
- Top with nutmeg and demerara.
- Bake at 180C in a bain-marie for 40-45 min until set and golden.
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Tara’s tips
- Day-old bread is essential — fresh bread turns to mush.
- The bain-marie keeps the custard tender.
Serving suggestions
- Serve warm with cream or custard.
Storage & reheating
Keeps 2 days; reheats well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Other breads?
Brioche or panettone make luxurious versions.
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