Traditional Bread & Butter Pudding

A homely and comforting British pudding, crisp and golden on top and soft and gooey inside.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 8 Prep: 15 min Cook: 45 min

Ingredients

Bread slices (white or brown) 10
Butter 60g
Nutmeg 1/2 tsp
Cinnamon powder 1/2 tsp
Milk 500ml
Eggs 3
Sultanas or raisins 70g
Double cream 80ml
Granulated sugar 40g
Vanilla extract 1/2 tsp

Method

1
Cut the bread slices into triangles and spread one side with butter. Cut into smaller triangles.
2
You should have 40 small triangles of buttered bread.
3
In a baking dish, lay half the amount of bread, crust upwards and overlapping as shown in the photo. Sprinkle half of the nutmeg, cinnamon and sultanas.
4
Cover with the remaining bread, crust downwards this time. Sprinkle with the remaining nutmeg, cinnamon and sultanas evenly.
5
Pour the milk, double cream and vanilla extract into a milk pan and warm (don't boil).
6
Put the eggs and 30g sugar in a bowl and pour in Step 5 and mix well.
7
Pour in all of Step 6 into the oven dish at Step 4. All the bread should be moistened with the mixture. Leave aside to absorb for 30 minutes.
8
Preheat the oven 180C.
9
Sprinkle the remaining 10g sugar and put in the oven.
10
Bake for 40-45 minutes. Eat whilst hot or cold, either tastes delicious.

Tips & Note

●If you like it sweeter, add 50g sugar
●You could add 550ml milk if you prefer a softer centre
●I prefer using white bread for this dish

Traditional Bread & Butter Pudding

A homely and comforting British pudding, crisp and golden on top and soft and gooey inside.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 8

Prep: 15 min

Cook: 45 min

Ingredients

Bread slices (white or brown) 10
Butter 60g
Nutmeg 1/2 tsp
Cinnamon powder 1/2 tsp
Milk 500ml
Eggs 3
Sultanas or raisins 70g
Double cream 80ml
Granulated sugar 40g
Vanilla extract 1/2 tsp

Traditional Bread & Butter Pudding

Recipe ID :949 Posted on 04 AUG 2015

Serves 8

Prep 15min
Cook 45min
views 6,373
printed 139

saved 0

A homely and comforting British pudding, crisp and golden on top and soft and gooey inside.

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Ingredients

Print Ingredients Email Ingredients
10
60g
1/2 tsp
1/2 tsp
500ml
3
70g
80ml
40g
1/2 tsp

Method

Prep
15min
Cook
45min
1
Cut the bread slices into triangles and spread one side with butter. Cut into smaller triangles.
2
You should have 40 small triangles of buttered bread.
3
In a baking dish, lay half the amount of bread, crust upwards and overlapping as shown in the photo. Sprinkle half of the nutmeg, cinnamon and sultanas.
4
Cover with the remaining bread, crust downwards this time. Sprinkle with the remaining nutmeg, cinnamon and sultanas evenly.
5
Pour the milk, double cream and vanilla extract into a milk pan and warm (don't boil).
6
Put the eggs and 30g sugar in a bowl and pour in Step 5 and mix well.
7
Pour in all of Step 6 into the oven dish at Step 4. All the bread should be moistened with the mixture. Leave aside to absorb for 30 minutes.
8
Preheat the oven 180C.
9
Sprinkle the remaining 10g sugar and put in the oven.
10
Bake for 40-45 minutes. Eat whilst hot or cold, either tastes delicious.

Tips & Note

●If you like it sweeter, add 50g sugar
●You could add 550ml milk if you prefer a softer centre
●I prefer using white bread for this dish

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Tobuchan
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