British
White Sauce
A smooth and reliable white sauce made with butter, flour and milk, ideal for lasagne, pasta…
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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