Classic Bread and Butter Pudding {Easy Recipe}
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 50 g Unsalted butter (Plus more for greasing)
- 300 g Sliced white bread (See notes)
- 100 g Raisins
- 50 g Soft light brown sugar
- 15 ml Double cream (heavy/thickened cream)
- 500 ml Milk (Semi-skimmed or full fat)
- 4 Eggs (Medium, free range)
- 2 tsp Ground cinnamon
- 2 tsp Vanilla extract
Method
- Preheat the oven to 180β/350F, 200β/400F or Gas Mark 6 and grease your oven dish.
- Cut the bread slices into quartered triangles and layer them in your dish, sprinkling the raisins and brown sugar evenly between the layers.
- Mix the cream, milk, eggs, vanilla and cinnamon together.
- Melt the butter, allow it to cool for 5 minutes, then whisk it into the mixture too.
- Pour the liquid over the bread layers and allow it to soak in well for about 30 minutes.
- Bake for 25 minutes, until the egg mixture is just set and the top is golden and crispy.