Classic Bread and Butter Pudding
A British dessert classic: buttered bread soaked in a silky custard, baked until golden, then finished with a light dusting of sugar. Comfort in every spoonful.
- Total time
- 65 min
- Servings
- 6
- Calories
- 385
- Protein
- 9g
Ingredients
- 3 tbsp unsalted butter
- 8 slices white bread, day-old or slightly stale
- ½ cup dried fruit (raisins, sultanas, or currants)
- 1.5 cup whole milk
- ½ cup heavy cream
- 3 whole large eggs
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp ground nutmeg
- 2 tbsp demerara sugar (for topping)
Instructions
- 1
Preheat oven to 350°F (175°C). Lightly butter an 8x10-inch baking dish.
- 2
Spread one side of each bread slice with softened butter, then cut diagonally into triangles.
- 3
Arrange bread triangles in the baking dish, overlapping slightly. Scatter dried fruit between layers.
- 4
Whisk together milk, cream, eggs, sugar, vanilla, and nutmeg until smooth and fully blended.
- 5
Pour custard mixture slowly over the bread, tilting the dish to distribute evenly.
- 6
Let sit 15 minutes. The bread should soak up the liquid but not be completely submerged.
- 7
Sprinkle demerara sugar evenly over the top of the pudding.
- 8
Bake 40-45 minutes until the custard is just set but still jiggling slightly in the center.
- 9
Remove from oven. The top should be golden brown and edges slightly crisp.
- 10
Cool 5 minutes before serving warm with a spoon. The custard will set slightly as it cools.
Tools you’ll need
- 8x10-inch baking dish
- whisk
- measuring cups and spoons
- knife for cutting bread
- oven
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