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A square baking dish filled with bread and butter pudding

Traditional British Bread and Butter Pudding

Print Recipe
Slices of white bread are buttered then baked in custard.
Course Dessert
Cuisine British
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 560
Author Janette

Ingredients

  • 10 slices day old white bread (see note)
  • 4 tablespoons butter plus more for greasing
  • 1 ¾ cups (414 ml) whole milk
  • 3 large eggs whisked room temperature
  • ½ (60 grams) light brown sugar
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon grated nutmeg
  • 1 teaspoon lemon zest
  • ½ cup (60 grams) currants, sultanas or raisins

Instructions

  • Evenly butter the bread slices on 1 side, cut into triangles. You can leave the crusts on or remove.
  • To a large bowl add the milk, eggs, sugar, vanilla, nutmeg and lemon zest. Whisk to combine.
    Grease the bottom of a square 8 x 8-inch (20 x 20 cm) baking dish with butter.
  • Add a layer of bread slices to the bottom of the pan, slightly overlapping. Sprinkle half of the currants, sultanas or raisins. Add the rest of the bread slices and the currants, sultanas or raisins. Pour over the custard so the bread is evenly coated. Gently press the bread slices so they all make contact underneath with the custard. Leave at room temperature for 20 minutes so allow the bread to soak the custard.
  • Preheat the oven to 350°F/180°C.
  • Bake the pudding, uncovered in the center of the oven for 30-40 minutes until browned.
  • Remove from the oven and allow to rest for 10 minutes before serving to allow the custard to set.

Video

Notes

* You can leave the slices out overnight to dry or lightly toast without browning
 

Nutrition

Serving: 1 | Calories: 560kcal | Carbohydrates: 79g | Protein: 15g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 572mg | Fiber: 3g | Sugar: 44g