Bread and butter pudding

Bread and butter pudding

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
50g butter, at room temperature
4-5 slices white bread, cut 7–8 mm thick
2 tablespoons sultanas or raisins
2 eggs, plus 1 extra yolk
40-50g caster sugar, to taste
few drops vanilla extract
600ml milk
1-2 tablespoons demerara sugar, to sprinkle
freshly grated nutmeg or ground cinnamon


  1. Heat the oven to 150°C. Use a little of the butter to grease a 1 litre ovenproof dish, 4–5 cm deep.
  2. Remove the crusts from the bread, butter the slices generously and cut them diagonally into triangular quarters. Starting with the dried fruit, layer the bread and dried fruit in the buttered dish, finishing with a layer of bread. Try to avoid a flat piece of bread as the last layer, so fan the bread out across the dish, if necessary. This will help the edges of the bread to crisp and colour.
  3. Mix the eggs, extra yolk, sugar and vanilla extract together in a jug, then pour in the milk, stirring well. Strain this custard mixture over the bread, gently pushing the bread down into the custard to ensure it is fully coated. (The bread does not have to be completely covered with custard, but the top layer should have soaked some up.) Set aside to soak for up to 30 minutes.
  4. Sprinkle the demerara sugar and a pinch of nutmeg or cinnamon over the surface of the pudding.
  5. Half-fill a roasting tin with hot water to make a bain marie and stand the dish in the tin. Transfer to the middle of the oven and cook for about 1¼–1½ hours, or until the custard is just set but still slightly runny in the middle and the top is brown and crusty. If it has not taken on colour, place under a hot grill for a very short time, less than a minute, to brown a little.


  • Panettone pudding: Replace the bread with slices of panettone and use good quality chopped candied peel in place of the sultanas or raisins. Replace 30 ml of the milk with 2 tablespoons Amaretto liqueur.

For a crisp top...

  • Bread and butter pudding can be cooked without a bain marie for a brown and crunchy crust, but the custard itself will not be as smooth. Sliced white bread can be used for bread and butter puddings, but slicing a loaf yourself produces better results.
Leiths School of food and wine
cookery course
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again