Classic Bread and Butter Pudding
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
This Classic Bread and Butter Pudding is a British classic!
Course: Dessert
Cuisine: British
Servings: 8 peopl
Calories: 561 kcal
  • 100 grams softened butter
  • 100 grams dried fruit e.g. raisins, saltanas, cranberries, chopped apricots etc
  • 3 tbsp alcohol of your choice optional
  • 10 slices white bread
  • 12 tbsp marmalade
  • 3 eggs
  • 3 tbsp caster sugar
  • 350 millilitres double cream
  • 350 millilitres full fat milk
  • 1 vanilla pod seeds only
  • 1 pinch ground nutmeg
  • 3 tbsp brown sugar
  1. Preheat your oven to 180°C (gas mark 4).
  2. Grease an oven dish with some of the butter.
  3. If using alcohol, soak the dried fruit in the alcohol and heat gently in a pan, or in the microwave for 30secs-1min or until they had started to absorb the liquid.
  4. Rip the bread into chunks of roughly equal size and overlap in the oven dish.
  5. Cut the butter into 1 inch pieces.
  6. Dot the butter about the bread, tucking under the bits tha overlap.
  7. Do the same with spoons of the marmalade.
  8. Sprinkle over the dried fruit and alcohol, again tucking some in between the pieces of bread if you can.
  9. Whisk together the eggs, caster sugar, cream, milk, vanilla and nutmeg to make a custard.
  10. Then pour the custard mix over the bread and leave it to soak (for at least 10 minutes but up to half an hour if possible).
  11. Finally, sprinkle over the brown sugar.
  12. Place the oven dish into the centre of your oven and cook for 45minutes or until the custard has begun to set (it should still have a slight wobble to it when you take it out).
  13. Let the pudding rest for 10minutes then serve warm.
Recipe Notes

Feeling boozy?

The alcohol in this recipe is optional but if you do choose to add it in, you can use any alcohol you like. Rum, amaretto, brandy and even advocaat/eggnog work well!