Bread n Butter Pudding

Ok this takes me back to my childhood and a desert that was often served after our Sunday roast dinner.

This recipe is from RecipeTin Eats which is pretty close to my Nan's.

Prep: 10minutes mins
Cook: 25minutes mins
Servings 6 to 8
Bread-Butter-Pudding_4.jpg

Ingredients​

  • 8 heaped cups white bread, or 12 slices of thick bread preferably slightly stale, cut into 2.5 cm / 1" cubes ( see notes )
  • 1 cup sultanas or raisins

EGG MIXTURE:​

  • 3 eggs
  • 1 1/2 cups milk (low or full fat, not zero fat)
  • 1 cup thickened cream (or any other cream, Note 2 for only milk option)
  • 3 tbsp / 40g unsalted butter, melted and cooled
  • 1/2 cup white sugar
  • 1 tsp cinnamon powder
  • 1 tsp vanilla extract

FINISHES / SERVING​

  • 30g / 2 tbsp unsalted butter, melted - for top pre baking
  • 20g / 1 1/2 tbsp unsalted butter, melted - for brushing post baking (optional)
  • Icing sugar , for dusting
  • Ice cream, cream or custard

Instructions​

  • Preheat oven to 180°C or 160 fan-forced
  • Egg Mixture: Place eggs in a large bowl, whisk briefly. Add remaining Egg Mixture ingredients and whisk.
  • Soak Bread: Add bread and sultanas, briefly mix, then set aside for 3 minutes to allow egg mixture to soak through the bread.
  • Transfer to baking dish: Pour into a baking dish (10 cup / 2.5 litre ). If you have lots of sultanas on the surface, poke them below the surface .
  • Drizzle then bake: Drizzle over melted butter, then bake for 25 - 30 minutes or until golden on top and the inside is set but still slightly wobbly (poke to check).
  • Brush with remaining 1 1/2 tbsp melted butter (optional), then dust with icing sugar.
  • Serve - rest for a few minutes, then serve immediately, with toppings of choice! My favourites are ice cream or custard

Recipe Notes:​

1. Bread - Though the classic version is made with plain white bread, you can make this with any bread of choice - like raisin bread, hot cross buns or brioche, anything!

Measuring bread -.Basically stack bread in a cup so it's heaped - imagine if you pressed down lightly, it would level the cup. Can't provide a weight as breads differ in density. Don't get hung up on exact measurement - you'll easily be able to tell when you mix the bread and egg, should be soaked through, still some egg mixture pooling (slightly). The worst is using way too much bread that doesn't get soaked through = dry pudding!

Pre-sliced bread: Also terrific made with PRE SLICED sandwich bread slices! Use 12 slices (thick cut) or 14 slices (normal thickness), cut in half into triangles then layer in the baking dish slightly overlapping (so surface isn't flat), scatter each layer with sultanas, and pour egg mixture over the whole thing.

Slightly stale bread works a bit better because it doesn't soak through instantly and turn into mush. If using super fresh bread, just be a bit more gentle when tossing into Egg Mixture .

2. Cream - The basic Bread & Butter Pudding recipe is made with only milk. I like using cream to give this a bit of richness.

2. Just milk option: Add an extra egg (so 4 eggs in total) then use milk instead of cream (so 2 1/2 cups milk in total). You need the extra egg to ensure this sets because milk is not as thick as cream.

NUTRITION INFORMATION:​

Calories:426cal (21%)Carbohydrates:50g (17%)Protein:9g (18%)Fat:22g (34%)Saturated Fat:10g (63%)Cholesterol:106mg (35%)Sodium:358mg (16%)Potassium:291mg (8%)Fiber:2g (8%)Sugar:17g (19%)Vitamin A:885IU (18%)Vitamin C:1mg (1%)Calcium:205mg (21%)Iron:2mg (11%)
 
Last edited by a moderator:
Sponsored
Ok this takes me back to my childhood and a desert that was often served after our Sunday roast dinner.

This recipe is from RecipeTin Eats which is pretty close to my Nan's.

Prep: 10minutes mins
Cook: 25minutes mins
Servings 6 to 8
View attachment 35920

Ingredients​

  • 8 heaped cups white bread, or 12 slices of thick bread preferably slightly stale, cut into 2.5 cm / 1" cubes ( see notes )
  • 1 cup sultanas or raisins

EGG MIXTURE:​

  • 3 eggs
  • 1 1/2 cups milk (low or full fat, not zero fat)
  • 1 cup thickened cream (or any other cream, Note 2 for only milk option)
  • 3 tbsp / 40g unsalted butter, melted and cooled
  • 1/2 cup white sugar
  • 1 tsp cinnamon powder
  • 1 tsp vanilla extract

FINISHES / SERVING​

  • 30g / 2 tbsp unsalted butter, melted - for top pre baking
  • 20g / 1 1/2 tbsp unsalted butter, melted - for brushing post baking (optional)
  • Icing sugar , for dusting
  • Ice cream, cream or custard

Instructions​

  • Preheat oven to 180°C or 160 fan-forced
  • Egg Mixture: Place eggs in a large bowl, whisk briefly. Add remaining Egg Mixture ingredients and whisk.
  • Soak Bread: Add bread and sultanas, briefly mix, then set aside for 3 minutes to allow egg mixture to soak through the bread.
  • Transfer to baking dish: Pour into a baking dish (10 cup / 2.5 litre ). If you have lots of sultanas on the surface, poke them below the surface .
  • Drizzle then bake: Drizzle over melted butter, then bake for 25 - 30 minutes or until golden on top and the inside is set but still slightly wobbly (poke to check).
  • Brush with remaining 1 1/2 tbsp melted butter (optional), then dust with icing sugar.
  • Serve - rest for a few minutes, then serve immediately, with toppings of choice! My favourites are ice cream or custard

Recipe Notes:​

1. Bread - Though the classic version is made with plain white bread, you can make this with any bread of choice - like raisin bread, hot cross buns or brioche, anything!

Measuring bread -.Basically stack bread in a cup so it's heaped - imagine if you pressed down lightly, it would level the cup. Can't provide a weight as breads differ in density. Don't get hung up on exact measurement - you'll easily be able to tell when you mix the bread and egg, should be soaked through, still some egg mixture pooling (slightly). The worst is using way too much bread that doesn't get soaked through = dry pudding!

Pre-sliced bread: Also terrific made with PRE SLICED sandwich bread slices! Use 12 slices (thick cut) or 14 slices (normal thickness), cut in half into triangles then layer in the baking dish slightly overlapping (so surface isn't flat), scatter each layer with sultanas, and pour egg mixture over the whole thing.

Slightly stale bread works a bit better because it doesn't soak through instantly and turn into mush. If using super fresh bread, just be a bit more gentle when tossing into Egg Mixture .

2. Cream - The basic Bread & Butter Pudding recipe is made with only milk. I like using cream to give this a bit of richness.

2. Just milk option: Add an extra egg (so 4 eggs in total) then use milk instead of cream (so 2 1/2 cups milk in total). You need the extra egg to ensure this sets because milk is not as thick as cream.

NUTRITION INFORMATION:​

Calories:426cal (21%)Carbohydrates:50g (17%)Protein:9g (18%)Fat:22g (34%)Saturated Fat:10g (63%)Cholesterol:106mg (35%)Sodium:358mg (16%)Potassium:291mg (8%)Fiber:2g (8%)Sugar:17g (19%)Vitamin A:885IU (18%)Vitamin C:1mg (1%)Calcium:205mg (21%)Iron:2mg (11%)
Thank you Suzanne Rose. This has brought back a lot of good memories. I also like spreading jam on my white bread and I have also use raisin bread as well. I have to say a really big thank you in given another alternative instead of using cream, use an extra egg. I really do appreciate that. Take care.
 
Oh my fav...I have been using Tin Eats Bread and Butter Pudding for quite a while now - love it and it is a family favourite. Highly recommend and no Bain Marie required. Yum...and a Cobb loaf works well also *1 day old"
 
Ok this takes me back to my childhood and a desert that was often served after our Sunday roast dinner.

This recipe is from RecipeTin Eats which is pretty close to my Nan's.

Prep: 10minutes mins
Cook: 25minutes mins
Servings 6 to 8
View attachment 35920

Ingredients​

  • 8 heaped cups white bread, or 12 slices of thick bread preferably slightly stale, cut into 2.5 cm / 1" cubes ( see notes )
  • 1 cup sultanas or raisins

EGG MIXTURE:​

  • 3 eggs
  • 1 1/2 cups milk (low or full fat, not zero fat)
  • 1 cup thickened cream (or any other cream, Note 2 for only milk option)
  • 3 tbsp / 40g unsalted butter, melted and cooled
  • 1/2 cup white sugar
  • 1 tsp cinnamon powder
  • 1 tsp vanilla extract

FINISHES / SERVING​

  • 30g / 2 tbsp unsalted butter, melted - for top pre baking
  • 20g / 1 1/2 tbsp unsalted butter, melted - for brushing post baking (optional)
  • Icing sugar , for dusting
  • Ice cream, cream or custard

Instructions​

  • Preheat oven to 180°C or 160 fan-forced
  • Egg Mixture: Place eggs in a large bowl, whisk briefly. Add remaining Egg Mixture ingredients and whisk.
  • Soak Bread: Add bread and sultanas, briefly mix, then set aside for 3 minutes to allow egg mixture to soak through the bread.
  • Transfer to baking dish: Pour into a baking dish (10 cup / 2.5 litre ). If you have lots of sultanas on the surface, poke them below the surface .
  • Drizzle then bake: Drizzle over melted butter, then bake for 25 - 30 minutes or until golden on top and the inside is set but still slightly wobbly (poke to check).
  • Brush with remaining 1 1/2 tbsp melted butter (optional), then dust with icing sugar.
  • Serve - rest for a few minutes, then serve immediately, with toppings of choice! My favourites are ice cream or custard

Recipe Notes:​

1. Bread - Though the classic version is made with plain white bread, you can make this with any bread of choice - like raisin bread, hot cross buns or brioche, anything!

Measuring bread -.Basically stack bread in a cup so it's heaped - imagine if you pressed down lightly, it would level the cup. Can't provide a weight as breads differ in density. Don't get hung up on exact measurement - you'll easily be able to tell when you mix the bread and egg, should be soaked through, still some egg mixture pooling (slightly). The worst is using way too much bread that doesn't get soaked through = dry pudding!

Pre-sliced bread: Also terrific made with PRE SLICED sandwich bread slices! Use 12 slices (thick cut) or 14 slices (normal thickness), cut in half into triangles then layer in the baking dish slightly overlapping (so surface isn't flat), scatter each layer with sultanas, and pour egg mixture over the whole thing.

Slightly stale bread works a bit better because it doesn't soak through instantly and turn into mush. If using super fresh bread, just be a bit more gentle when tossing into Egg Mixture .

2. Cream - The basic Bread & Butter Pudding recipe is made with only milk. I like using cream to give this a bit of richness.

2. Just milk option: Add an extra egg (so 4 eggs in total) then use milk instead of cream (so 2 1/2 cups milk in total). You need the extra egg to ensure this sets because milk is not as thick as cream.

NUTRITION INFORMATION:​

Calories:426cal (21%)Carbohydrates:50g (17%)Protein:9g (18%)Fat:22g (34%)Saturated Fat:10g (63%)Cholesterol:106mg (35%)Sodium:358mg (16%)Potassium:291mg (8%)Fiber:2g (8%)Sugar:17g (19%)Vitamin A:885IU (18%)Vitamin C:1mg (1%)Calcium:205mg (21%)Iron:2mg (11%)
Love bread and butter pudding
 

Join the conversation

News, deals, games, and bargains for Aussies over 60. From everyday expenses like groceries and eating out, to electronics, fashion and travel, the club is all about helping you make your money go further.
  • We believe that retirement should be a time to relax and enjoy life, not worry about money. That's why we're here to help our members make the most of their retirement years. If you're over 60 and looking for ways to save money, connect with others, and have a laugh, we’d love to have you aboard.
  • Advertise with us

User Menu

Enjoyed Reading our Story?

  • Share this forum to your loved ones.
Change Weather Postcode×
Change Petrol Postcode×