Recipe: Bread and Butter Pudding

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  • 6 slices well buttered bread
  • 50g/2oz Sultanas
  • 4 Eggs
  • 50g/2oz Sugar
  • 1 pint Milk
  • A little extra Sugar for topping


      • Preheat the oven to 170C, 325F, Gas mark 3. Grease a 7.5cm/3 inch deep ovenproof dish.
        • Remove the crusts from the buttered bread and cut into quarters (triangles or squares). Reserve 4 quarters for the top and arrange the rest in layers in the dish, sprinkling the sultanas between each layer. Top with the reserved quarters.
          • In a saucepan, heat the milk to hot but not boiling. In a large bowl, mix together the eggs and sugar then add the hot milk, stirring well.
            • Slowly strain over the bread and fruit, being careful not to dislodge the top layer of bread. Leave to stand for 10 minutes.
              • Sprinkle with a little sugar and bake in the oven for 30-40 minutes until the top is browned and crispy.




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