Bread and Butter Pudding
Bread and Butter Pudding (bred and BUT-er PUD-ing)
Bread and Butter Pudding
Layers of buttered bread baked in rich vanilla custard with plump sultanas until golden on top and custardy beneath.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: oval baking dish
Garnishes: dusting of icing sugar, cream jug
Accompaniments: warm custard, vanilla ice cream
Instructions
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1
Butter each bread slice generously. Cut into triangles.
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2
Layer bread triangles in a buttered baking dish, scattering sultanas between layers.
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3
Whisk eggs, milk, cream, caster sugar, vanilla, cinnamon, and lemon zest together.
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4
Pour custard evenly over the bread. Press bread down gently. Let soak 15 min.
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5
Sprinkle demerara sugar and nutmeg over the top.
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6
Bake at 180°C (350°F) for 30-35 min until golden on top and just set. Serve warm with cream or custard.
Did You Know?
Bread and butter pudding was once considered "poor man's food" — now it appears on the menus of England's finest restaurants.
Chef's Notes
Equipment Tips
- oven-safe baking dish
- saucepan
- mixing bowl
Garnishing
dusting of icing sugar, cream jug
Accompaniments
warm custard, vanilla ice cream
The Story Behind Bread and Butter Pudding
Originating in the 17th century as a thrifty way to use stale bread, bread and butter pudding fell from favour in the 20th century before being revived by modern British chefs in the 1980s and 1990s as a symbol of elegant comfort food.
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