Enjoy the timeless comfort of Classic Bread & Butter Pudding—rich, creamy, and perfect for any occasion!
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Ingredients
- 1 cup whole milk
- 1 ¼ cup heavy cream
- 1 vanilla bean, split and seeds scraped, or 1 teaspoon vanilla extract
- 3 whole large eggs + 1 egg yolk
- 3 tablespoons brown sugar
- 8 slices of day-old white crusty bread
- 3 ½ tablespoons slightly salted butter -softened plus extra for greasing
- 2 ½ oz golden raisins or sultanas
- Zest ½ lemon
- 2 tablespoons turbinado sugar or raw sugar
Method
- Step 1 – To make the custard, heat the milk, cream and vanilla bean with its scraped out seeds (if using) together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the brown sugar in a jug. Slowly pour the warm milk mixture, including the vanilla bean, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using.
- Step 2 – Lightly butter an ovenproof dish approximately 8 x 10 x 2 inches. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.
- Step 3 – Preheat the oven to 350°F. Remove the vanilla bean from the custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the raw sugar and bake for 35-40 mins until golden brown and puffed up.
Recipe Tips:
Elevate your pudding by soaking the dried fruit in 2 tablespoons of brandy, whiskey, or rum for added depth and flavor
