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Bread and butter pudding |

Bread and Butter Pudding

Bead and butter pudding is one of those desserts that seem to really bring a family together and get them chatting at the end of a meal. Its warm, homely, moreish and smells great. I know it’s been so hot in SA lately but serve this with a dollop of great vanilla ice cream or shipped cream and you have a winner.

What you need

Crustless bread cut into triangles (I sometimes leave the crusts on of they are thin)
Apricot jam
Coconut grated (optional)
1/4 cup Raisins andcurrants (optional)
2 eggs
750ml milk
125ml sugar

The process

Butter and jam bread generously.

Arrange bread triangles overlapping slightly in an ovenproof dish, if using coconut, sprinkle over the bread.

Beat eggs, add sugar and milk then pour it over the bread and leave to soak for 30 mins. Sprinkle over the currants and raisins.

Bake at 160 celsius for 1 hour or until the top is browning lightly and the custard mixture is heaving underneath the bread.

Serve with whipped cream or ice cream

Simple, done and dusted.

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14 Responses to “Bread and butter pudding”

  1. Paisley says:

    I use only egg yolk in my B&B Pudding and then use the white to ake meringue to put on top as an alternative way of serving it.

  2. Brigitte says:

    This would also be great id you switch the raisons for choc chips…

  3. Hazelel says:

    Hi Graham,

    I’m intrigued. You told someone above that you use custard powder most of the time. So do you make a thick custard for this bread & butter pudding instead of the eggs and milk? Or do you just make a custard to pour over the baked pudding?

    • Graham says:

      Hi Hazelel, that is just to make custard as an accompaniment or custard with fruit etc, not as part of the bread and butter pudding. Ebjoy the weekend G

  4. James says:

    I need a nice English custard recipe, could you please help

  5. Wenchy says:

    I am going to try this out tonight!

  6. janine says:

    hi, tried out your chocolate cake recipe;and it was fantastic, my guest loved it, i also used it for dessert as well with vanilla ice cream.

    • Graham says:

      Hi Janine, so glad to hear, I always warm it up a little for dessert… fantastic. Thanks for letting us know.. Cheers for now G

  7. Debbie says:

    Could you recommend how much bread and what size oven dish?

    • Graham says:

      Hi Debbie, the size dish is about 25cm, bread should cover the base when stacked up at an angle, points facing upward.

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