Bread and Butter Pudding

Last week, me and Ross enjoyed a week away from work.  We didn’t go abroad or away but we were so lucky with the beautiful weather that we couldn’t really believe our luck.
We dont usually buy sliced bread but we got a loaf last week for packed lunches.  At the end of the week though, we still had bread left and it made sense to use the bread up in a pudding. 

I love that you don’t have to specifically plan or shop for the ingredients for something simple like a bread and butter pudding or even spend a lot of money on it.  It includes lots of things that we have sitting in our store cupboards or that need to be used up.


Bread and Butter Pudding


Serves 2 – 3
4 slices of bread (buttered on one side)
30 g sultanas
1/2 tsp nutmeg
1/2 tsp mixed spice
175 ml milk
50 ml double cream
1 egg
2 1/2 tbsp of sugar (plus extra to top)
1/4 tsp vanilla essence


Butter a 1 litre oven proof dish.  Cut the buttered bread into quarters or halves depending on the shape of your dish.
Layer half of the bread pieces over the base of the dish butter facing up and slightly overlapping.  Add half the sultanas and evenly sprinkle the mixed spice and nutmeg over this layer. Create a further layer with the rest of the bread.
Add the milk and cream to a small pan and heat very gently, making sure it doesn’t boil, until it is warm. Meanwhile whisk the egg, sugar and vanilla essence together in a medium mixing bowl until combined, then add the warm milk and cream, a bit at a time, whilst still whisking.
Pour over the bread evenly ensuring it is evenly distributed throughout the dish. Sprinkle with extra sugar and the rest of the sultanas.  Leave to rest for 20 -30 minutes.  Preheat the oven at 180°c/355°f/gas mark 4.
Cook for 30 – 40 minutes. 10 minutes before the end of the cooking time take the pudding out and glaze with milk.  Cook until golden brown.
Serve with custard or ice cream.



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