Classic Bread and Butter Pudding
This traditional British bread and butter pudding transforms stale bread and pantry staples into a silky, vanilla-laced custard dessert with a golden, puffed top and creamy, comforting centre.
Equipment
- Deep baking dish - approximately 20x28cm / 8x11 inches or 2-litre / 2-quart capacity, ceramic works well
- Large mixing bowl
- Whisk
- Medium saucepan
- Pastry brush or butter knife - for spreading butter
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Kitchen scale - recommended for accuracy
- Fine-mesh sieve - for straining custard
- Deep roasting pan - for water bath (bain-marie)
- Cling film (plastic wrap)
Ingredients
- 10 slices white bread - thick-cut, slightly stale, approximately 300g / 10.5 oz, day-old or two-day-old works best
- 60 g unsalted butter - 4 tablespoons, softened, plus extra for greasing the dish
- 4 large eggs
- 300 ml whole milk - 1¼ cups
- 300 ml double cream - 1¼ cups heavy cream
- 75 g caster sugar - ⅓ cup superfine sugar
- 1.5 tsp pure vanilla extract
- 0.25 tsp ground nutmeg - plus extra for the top
- 30 g sultanas - 3 tablespoons, golden raisins, optional but traditional
- 1 tbsp demerara sugar - raw cane sugar, for topping
- fine salt - pinch
- icing sugar - optional, for dusting before serving
- pouring cream - optional, for serving
- vanilla ice cream - optional, for serving
- warm custard sauce - optional, for serving
- salted caramel sauce - optional, for serving
- orange marmalade - optional, for spreading on bread before buttering
Instructions
- Preheat oven to 180°C / 350°F (160°C fan). Grease the baking dish generously with butter. Spread softened butter on one side of each bread slice. Cut slices diagonally into triangles or into rectangles.
- Arrange first layer of bread in the dish, buttered-side up, overlapping slightly. Scatter half the sultanas (if using) over this layer. Add second layer of bread, buttered-side up, and scatter remaining sultanas over the top.
- Warm milk and double cream in a saucepan over low-medium heat until steaming and just showing tiny bubbles around the edges. Do not boil.
- In a large bowl, whisk eggs, caster sugar, and salt until pale and slightly thickened, about 1-2 minutes. Add vanilla and nutmeg and whisk briefly.
- Slowly pour the hot cream mixture into the egg mixture in a thin, steady stream while whisking constantly to temper the eggs and prevent scrambling.
- Strain the custard through a fine mesh sieve into a clean jug or bowl to remove any egg threads.
- Slowly pour the strained custard evenly over the arranged bread. Press bread down gently with a spoon to help absorption. Cover loosely with cling film and soak for 20-30 minutes (up to 45 minutes for best results).
- Remove cling film and sprinkle demerara sugar and extra nutmeg evenly over the surface. Place baking dish in a deep roasting pan and add boiling water to come 2-3 cm / 1 inch up the side.
- Bake for 35-45 minutes until golden brown and puffed, with just a slight wobble in the centre. Cover loosely with foil if browning too quickly. Let rest for 10 minutes before serving.
Notes
- Use day-old or slightly stale bread – fresh bread can become too soggy and fall apart when soaked in custard.
- Do not skip the soaking step – a minimum of 20-30 minutes allows the bread to absorb custard evenly from top to bottom.
- Temper your eggs properly by adding the hot milk mixture slowly while whisking constantly to avoid scrambled-egg custard.
- Use a water bath (bain-marie) to prevent the outside edges from overcooking and ensure the pudding sets at an even, gentle temperature.
- The pudding is done when the edges are fully set but the centre has a gentle wobble – similar to a panna cotta.
- Serve warm with cold pouring cream, vanilla ice cream, or warm custard sauce for the best contrast of textures.
- To make ahead, assemble the pudding (through the soaking step) and refrigerate overnight; bring to room temperature before baking.
- Store leftovers in the refrigerator for up to 3 days. Reheat in a 160°C / 325°F oven for 15-20 minutes.
- For a chocolate version, replace 30g of caster sugar with cocoa powder and add 100g of chopped dark chocolate to the custard.
- For a brioche version, swap white bread for sliced brioche and reduce the added butter slightly as brioche already contains plenty.