Bread and Butter Pudding
Why this recipe works
- Golden top, soft centre: The exposed bread bakes until lightly crisp while the custard-soaked layers underneath stay tender and creamy.
- Simple store-cupboard ingredients: Bread, eggs, milk, cream and a little dried fruit create a proper baked pudding without complicated preparation.
- Classic comfort: Butter, vanilla custard, cinnamon and raisins give the pudding its familiar warm, sweet and nostalgic character.
Get the most out of this recipe
Timing notes
- Let the bread soak: The 10-minute stand before baking helps the custard reach the middle of the bread layers, giving a softer set.
- Serve warm, not straight from the oven: A short rest after baking allows the custard to settle while keeping the pudding warm and spoonable.
Ingredient notes
- Use slightly stale bread: Older white bread holds its shape better and absorbs the custard more evenly than very fresh, soft bread.
- Lemon zest lifts the custard: Finely grated unwaxed lemon adds brightness without making the pudding taste sharp.
Texture tips
- Look for a slight wobble: The centre should be softly set rather than firm; it will continue to settle as it rests.
- Protect the top if needed: If the bread is browning too quickly, move the dish to a lower oven shelf so the centre can finish setting.
Make-ahead tips
- Reheat gently: Warm portions in a 180°C (355°F) oven until piping hot, or microwave in short bursts to avoid overcooking the custard.
- Best freshly baked: The pudding keeps for a couple of days in the fridge, but the contrast between crisp top and soft centre is best on the day it is baked.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 180°C (355°F). Lightly grease a baking dish with a little of the unsalted butter.
- Butter the white bread, then cut each slice into triangles. Arrange a layer of bread in the dish, scatter over some of the raisin, then repeat to use all the bread and raisin.
- Finely grate the lemon zest. In a mixing bowl, whisk the egg with the caster sugar, vanilla extract, ground cinnamon, and the lemon zest, then whisk in the whole milk and double cream.
- Pour the custard mixture over the bread, pressing the bread down gently so it starts to soak. Leave to stand for 10 minutes so the custard penetrates the layers.
- Bake for 25 to 30 minutes until puffed, golden, and softly set in the centre with a slight wobble. Rest for 5 minutes before serving warm.
Recipe notes
Tips
- If the top is browning too quickly, move the dish to a lower shelf for the final 10 minutes so the centre sets without over-colouring.
- For the best texture, use slightly stale white bread so it holds its shape while soaking up the custard.
Substitutions
- Replace Raisin with Sultana for a plumper, juicier fruit.
- Replace Ground cinnamon with mixed spice for a more spiced, festive flavour.
Storage
- Refrigerate up to 2 days
- Cool, cover, and refrigerate. Reheat portions in a 180°C (355°F) oven for 10 to 15 minutes until piping hot, or microwave gently in short bursts to avoid overcooking the custard.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (15min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Eggs Gluten Milk Wheat
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