Bread and Butter Pudding

Name: Bread and Butter Pudding
Prep time: 20 min
Cook time: 40 min
Total time: 90 min
Yield: 6 servings
Cuisine: British/Irish
Ingredients: 300 g day-old bread, sliced; 60 g softened butter; 80 g raisins; 3 eggs; 80 g sugar; 500 ml milk; 150 ml cream; 1 tsp vanilla extract; ¼ tsp nutmeg

Draft recipe — not kitchen-tested

Non-vegEasy

Diet: Non-veg

Bread and Butter Pudding is a British/Irish dish. Let custard soak into the bread before baking.

Prep

20 min

Cook

40 min

Rest, soak, marinate or chill

30 min

Total

90 min

Servings

Difficulty

Easy

Cuisine

British/Irish

Course

Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Servings

Units

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Bread

300 g day-old bread, sliced
60 g softened butter
80 g raisins

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; food thermometer; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Layer · About 7 min

Butter bread from 300 g day-old bread, sliced, 60 g softened butter, 80 g raisins, cut into triangles and layer in a dish with raisins.Step 1 complete

Soak · About 30 min

Whisk 3 eggs, 80 g sugar, 500 ml milk, 150 ml cream, 1 tsp vanilla extract, ¼ tsp nutmeg, pour over bread and soak 30 minutes in the fridge.Step 2 complete

Bake · About 40 min

Bake at 180°C / 350°F for 35–40 minutes until centre is set and reaches 71°C / 160°F.
Check: Look for this result: centre is set and reaches 71°C / 160°F.
Step 3 complete

Storage

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

FAQ

What matters most when making Bread and Butter Pudding?

Let custard soak into the bread before baking.

What can I substitute in Bread and Butter Pudding?

Use brioche and reduce the added butter slightly.

Can I prepare Bread and Butter Pudding ahead?

Complete the cooked base of Bread and Butter Pudding the day before and refrigerate promptly. Allow the full setting time. Add crisp sugar, crumbs, nuts or fresh toppings only when serving.