Bread and Butter Pudding is an old English classic is a perfect solution when you have an excess of day old bread. Simply luscious.
Bread and Butter Pudding

Bread and Butter Pudding
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: British
Serves: 1 pudding
  • 1 loaf bread: not whole grain*
  • 1/2 pound unsalted butter
  • 1 pint milk
  • 1/2 pint cream
  • 4 teaspoons cinnamon **
  • 4 teaspoons nutmeg
  • 6 Tablespoons sugar - up to 8 Tablespoons
  • 2 handfuls raisins
  • 2 eggs per pint of liquid
  1. Slice the bread and butter on both sides.
  2. Line a deep oven proof dish.
  3. Put in one handful of the dried fruit.
  4. Sprinkle on a third of the sugar, and a third of the spices.
  5. Add another layer of bread.
  6. Repeat numbers 3, 4 and 5.
  7. Whisk up eggs and milk and cream.
  8. Pour over the bread, enough to not quite cover all the bread.
  9. Let it stand for half an hour to an hour to soak.
  10. Sprinkle some sugar on the top as this will caramelize in the oven and give a crunchy topping.
  11. Put in a medium oven for about an hour.
*As a substitute for white bread, try a poundcake or challah.

**Alternatively, you can add a wee bit of vanilla essence to the milk, or heat the milk with a vanilla pod.

Once you've made it once you'll be able to judge how much extra spice, sugar and dried fruit you'd like in it.

Serve with clotted or whipped cream and optionally, with sliced apple. Dust with confectioners' sugar, if desired.

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