Hairy Bikers Bread and Butter Pudding Recipe

This warm and comforting bread and butter pudding is a classic British dessert. Soft buttery bread, sweet sultanas, and creamy custard combine with cinnamon and nutmeg for a rich and cozy treat. It’s perfect for a simple homemade dessert!

Ingredients Needed:

• 25g/1oz butter, plus extra for greasing
• 8 thick slices of white bread, (crusts removed if desired)
• 50g/2oz sultanas
• 2 tsp cinnamon powder
• 350ml/12fl oz full-fat milk
• 50ml/2fl oz double cream
• 2 free-range eggs
• 25g/1oz granulated sugar
• nutmeg, grated, to taste
• custard, to serve (optional)

How To Make Bread and Butter Pudding Recipe?

1. Grease the dish: Butter an ovenproof dish (23x28cm/9x11in) to prevent sticking.
2. Prepare the bread: Spread butter on one side of each slice and cut into triangles.
3. Layer the pudding: Place a layer of bread (buttered side up) in the dish, then sprinkle with sultanas and cinnamon. Repeat until all bread is used, finishing with a bread layer on top.
4. Warm the milk: Heat the milk and cream in a saucepan over low heat until warm but not boiling.
5. Make the custard: In a bowl, whisk the eggs with three-quarters of the sugar until pale. Stir in the warm milk and cream, then strain the mixture.
6. Soak the bread: Pour the custard over the bread layers. Sprinkle with nutmeg and the remaining sugar. Let it sit for 30 minutes so the bread absorbs the custard.
7. Bake the pudding: Preheat the oven to 180°C Bake for 30–40 minutes until the custard is set and the top is golden brown.
8. Serve and enjoy: Serve warm with extra custard if you like!

Recipe Tips:

• Use Stale Bread for the Best Texture: Fresh bread can make the pudding too soft and soggy. Stale bread absorbs the custard better, giving the pudding a rich, creamy texture. If your bread is fresh, leave it out for a few hours to dry out.
• Let the Custard Soak In: After pouring the custard over the bread, let it sit for at least 30 minutes before baking. This helps the bread absorb the liquid fully, making the pudding soft and flavorful in every bite.
• Warm the Milk Slowly: Heat the milk and cream gently until warm, but don’t let it boil. Boiling milk can change the texture and may scramble the eggs when mixed. Warm it just enough so it blends smoothly into the custard.
• Layer Ingredients Evenly: Spread the sultanas and cinnamon evenly between the layers so every bite has a balanced flavor. If all the sultanas are in one place, some bites will be too sweet while others will be plain.
• Check for Doneness Before Removing from the Oven: The pudding should be golden brown on top and slightly firm in the center. If it looks too soft or wobbly, bake for a few more minutes. A good way to test is to insert a knife in the middle—if it comes out mostly clean, it’s ready!

How To Store Leftovers?

• Refrigerate: Let the bread and butter pudding cool down first. Then, cover it well or put it in a sealed container. Keep it in the fridge for up to 4 days.
• Freeze: Once cooled, wrap the pudding tightly or place it in a container. Freeze for up to 3 months.

Nutrition Facts:

• Calories: 320 kcal
• Total Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 105mg
• Sodium: 220mg
• Potassium: 180mg
• Total Carbohydrate: 40g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 7g

Hairy Bikers Bread and Butter Pudding Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

320

kcal

This warm and comforting bread and butter pudding is a classic British dessert. Soft buttery bread, sweet sultanas, and creamy custard combine with cinnamon and nutmeg for a rich and cozy treat. It’s perfect for a simple homemade dessert!

Ingredients

• 25g/1oz butter, plus extra for greasing

• 8 thick slices of white bread, (crusts removed if desired)

• 50g/2oz sultanas

• 2 tsp cinnamon powder

• 350ml/12fl oz full-fat milk

• 50ml/2fl oz double cream

• 2 free-range eggs

• 25g/1oz granulated sugar

• nutmeg, grated, to taste

• custard, to serve (optional)

Directions

• Grease the dish: Butter an ovenproof dish (23x28cm/9x11in) to prevent sticking.
• Prepare the bread: Spread butter on one side of each slice and cut into triangles.
• Layer the pudding: Place a layer of bread (buttered side up) in the dish, then sprinkle with sultanas and cinnamon. Repeat until all bread is used, finishing with a bread layer on top.
• Warm the milk: Heat the milk and cream in a saucepan over low heat until warm but not boiling.
• Make the custard: In a bowl, whisk the eggs with three-quarters of the sugar until pale. Stir in the warm milk and cream, then strain the mixture.
• Soak the bread: Pour the custard over the bread layers. Sprinkle with nutmeg and the remaining sugar. Let it sit for 30 minutes so the bread absorbs the custard.
• Bake the pudding: Preheat the oven to 180°C Bake for 30–40 minutes until the custard is set and the top is golden brown.
• Serve and enjoy: Serve warm with extra custard if you like!

Notes

• Use Stale Bread for the Best Texture: Fresh bread can make the pudding too soft and soggy. Stale bread absorbs the custard better, giving the pudding a rich, creamy texture. If your bread is fresh, leave it out for a few hours to dry out.
• Let the Custard Soak In: After pouring the custard over the bread, let it sit for at least 30 minutes before baking. This helps the bread absorb the liquid fully, making the pudding soft and flavorful in every bite.
• Warm the Milk Slowly: Heat the milk and cream gently until warm, but don’t let it boil. Boiling milk can change the texture and may scramble the eggs when mixed. Warm it just enough so it blends smoothly into the custard.
• Layer Ingredients Evenly: Spread the sultanas and cinnamon evenly between the layers so every bite has a balanced flavor. If all the sultanas are in one place, some bites will be too sweet while others will be plain.
• Check for Doneness Before Removing from the Oven: The pudding should be golden brown on top and slightly firm in the center. If it looks too soft or wobbly, bake for a few more minutes. A good way to test is to insert a knife in the middle—if it comes out mostly clean, it’s ready!