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Bread And Butter Pudding

Course Dessert
Cuisine British
Servings 4


  • 25 g Butter, plus extra for greasing
  • 8 Thin slices of white bread
  • 50 g sultanas
  • 1 teaspoon Ground nutmeg
  • 350 ml Whole milk
  • 50 ml Double cream
  • 2 Eggs
  • 25 g Granulated Sugar


  • Lightly grease a 1-litre pie dish with butter.
  • Butter each slice of bread and cut into triangles. It is up to you if you leave the crusts on or not.
  • Arrange a layer of bread, buttered-side up, in the bottom of the dish, and then sprinkle a layer of sultanas.
  • Keep a dessertspoon of the sugar to one side then sprinkle a little of the remaining sugar over the top of the layer of bread.
  • Repeat this process with the remaining bread, sultanas, and sugar until all have been used up. Don’t put sultanas on the top layer as they will burn easily.
  • Beat the eggs together in a separate bowl and add the milk and cream.
  • Pour this mixture over the bread and sprinkle with a little nutmeg and then the sugar that you put to one side.
  • Leave to stand for 30 minutes at room temperature.
  • Preheat the oven to 180C/Gas 4.
  • Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden brown.