Baking dish of bread and butter pudding with a portion removed from corner

Bread pudding

Name: Bread pudding
Total time: 1 h
Yield: 6
Cuisine: British
Ingredients: 450ml whole milk; 450ml double cream; 6 egg yolks; 75g golden caster sugar; 1 tsp vanilla bean paste; 8 slices stale sliced bread; 100g unsalted butter softened; 75g sultanas; 3 tbsp demerara sugar; ice cream to serve

Adam Bush

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Serves 4 - 6

Easy

Total time: 1 hr

+ soaking

A star rating of 5 out of 5.14 ratingsRate

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This comforting old-school dessert will never go out of style, plus it's simple to whip up and makes great use of left-over stale bread

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Make this timeless pudding, then try our classic bread and butter pudding, brioche bread and butter pudding, hot cross bun bread and butter pudding and croissant bread and butter pudding.

Also dig into more indulgent desserts such as our rice pudding, sticky toffee pudding and steamed sponge pudding.

Ingredients

Nutrition

450ml whole milk
450ml double cream
6 egg yolks
75g golden caster sugar
1 tsp vanilla bean paste
8 slices stale sliced bread
100g unsalted butter

softened
75g sultanas
3 tbsp demerara sugar
ice cream

to serve

Nutrition: Per serving (6)

kcal810
fat62.9g
saturates37.1g
carbs50.4g
sugars36.8g
fibre1.2g
protein10g
salt0.8g

Method

step 1

Butter a 20cm x 30cm baking dish. Pour the milk and cream into a pan and bring gently to just under a simmer. Meanwhile, put the egg yolks, caster sugar and vanilla bean paste into a bowl, and whisk until combined. Pour a little of the milk and cream mixture into the bowl of egg yolks and whisk well, then pour in the remaining cream and milk in a steady stream while whisking.
step 2

Butter the bread generously, then arrange in a concertina fashion in the baking dish. Scatter over the sultanas and pour over the custard. Leave for 1 hour to soak. Heat the oven to 170C/fan 150C/gas 2. Scatter the bread with the demerara sugar and bake for 40 minutes until the bread is crispy and the custard is just set. Serve with ice cream.

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Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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