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Bread & Butter Pudding


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Rate this recipe 3.5/5 (71 Votes)


  • 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


Level of difficulty Easy
Preparation time 20mins
Cooking time 50mins
Cost Average budget


Step 1

Grease a 1 litre/2 pint pie dish with butter

Step 2

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

Step 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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 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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