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bread and butter pudding

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never had it before, never made it before so thought I'd have a crack at it last night. Found this recipe on the net.


The only tweaks I made were;


Adding a few drops of vanilla essence to the custard mixture.

I used granary bread which gave it a lovely nutty texture.

I used semi skimmed milk.

I sprinkled extra sugar on top which made a delicious crusty topping.

Oh and I used utterly butterly or whatever it's called to spread on the bread as my butter was too cold to spread and I couldn't be bothered to wait :lol:


I had 2 helpings last night and just polished off the rest for breakfast, it was sooooooooooooooooo delicious! Better get poo picking to work off those calories :oops:




serves 4


25g/1oz butter, plus extra for greasing

8 thin slices bread

50g/2oz sultanas

2 tsp cinnamon powder

350ml/12fl oz whole milk

50ml/2fl oz double cream

2 free-range eggs

25g/1oz granulated sugar

nutmeg, grated, to taste





1. Grease a 1 litre/2 pint pie dish with butter.

2. Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.

3. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.

4. Gently warm the milk in a pan over a low heat to scalding point. Don't let it boil.

5. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.

6. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.

7. Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.

8. Preheat the oven to 180C/355F/Gas 4.

9. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.

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I'm tempted to make another one but best not :roll::lol:


I'll freeze the end of the loaf and make it another day but then again, there might not be enough room in the freezer and I do have a bit of cream and some eggs to use up :oops::drool:

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