Classic Bread & Butter Pudding

4.70 (14)
⏱ 45 mins 🍽 Serves 6 ✅ Easy 🏷 Dessert

This traditional dessert features layers of buttered bread and raisins soaked in a rich, homemade custard. Baked gently in a water bath, it achieves a wonderfully soft and creamy texture beneath a crisp, caramelised topping. The pudding is finished with a scattering of sugar that is torched or grilled until golden. It serves six people and is ready in about 45 minutes, optionally accompanied by ice cream.

Classic Bread & Butter Pudding

Ingredients

  • 600ml double cream
  • 8 large egg yolks
  • 175g caster sugar plus extra to top the pudding
  • 16 slices white bread crusts removed
  • 75g unsalted butter softened, for spreading
  • 100g raisins
  • 1/4-1/2 whole nutmeg for grating
  • ice cream to serve (optional)

Method

  1. Bring the double cream to a boil in a saucepan. While it heats, use an electric whisk to beat the egg yolks and 175g caster sugar in a large bowl until pale and fluffy, which should take about 3-5 mins. Gradually pour the hot cream into the egg mixture, whisking all the time until fully combined, then set this custard aside.
  2. Butter each slice of bread and cut them into triangles. Layer these triangles butter-side up in a buttered, shallow baking dish (roughly 20 x 26 x 5cm), creating three layers. Scatter raisins and a fine grating of nutmeg over the first two layers, leaving the top layer plain. Pour the warm custard over the bread, gently pressing down with your fingers so it soaks in. Allow it to stand for at least 20 mins before baking. You can prepare it to this point hours in advance and chill it.
  3. Preheat your oven to 180C/160C fan/gas 4. Place the baking dish inside a large roasting tin. Fill the tin with hot water from a kettle until it reaches about three-quarters of the way up the dish's sides. Bake for 20-25 mins until the custard is just set.
  4. Take the pudding out of the water bath. Generously sprinkle more caster sugar over the top. Use a hot grill or a blowtorch to caramelise this sugar until dark and golden. a few darker spots will add flavour, but watch it carefully. Let the pudding rest for 5 mins before serving, ideally with a scoop of your preferred ice cream.

Nutrition (per serving)

Calories743 kcal
Fat54 g
Saturates32 g
Carbs53 g
Sugars33 g
Fibre2 g
Protein9 g
Sodium200 mg

Recipe details

Skill levelEasy
CategoryDessert
DietVegetarian