DINNER IN 70 MINUTES
PANTRY-FRIENDLY
1
Step 1
Butter a baking dish of about 20 x 25 cm. Butter the bread, cut each slice into triangles and layer them in the dish, buttered side up, scattering the raisins between the layers.
DINNER IN 70 MINUTES
PANTRY-FRIENDLY
DESSERT
Bread and Butter Pudding
Buttered bread and raisins baked in a vanilla custard with a cinnamon top until set and golden. Serves 6.
Total time70 min
YieldServes 6
DietVegetarian
Shopping9 ingredients
DifficultyEasy
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Ingredients
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Method
4 steps · about 70 minutes total
2
Step 2
Whisk the eggs, milk, sugar and vanilla and pour it over the bread. Press the bread down gently and leave it to soak for 10 minutes. Heat the oven to 180°C.
3
Step 3
Sprinkle with cinnamon and nutmeg and bake for 35 to 40 minutes, until golden and the custard is set: a knife in the centre should come out clean, or a thermometer reads 71°C.
4
Step 4
Leave it to stand for five minutes, then serve warm with cream or custard.
Before you serve
Cooking notes & good-to-know answers.
Small details for confident timing, useful swaps, and safer leftovers.
Cooking notes
Day-old bread soaks up the custard better than fresh.
Bake until the custard is set in the middle; it should not be runny.
Keep leftovers covered in the fridge and eat them within two days, reheated until piping hot.
Good to know
Yes, or leftover hot cross buns or raisin bread.
Assemble it up to a few hours ahead and keep it in the fridge, then bake; allow a few extra minutes.
It needs longer in the oven. Bake until the centre is set and a knife comes out clean.
About this recipe
Bread and butter pudding turns leftover bread into a warm dessert: layers of buttered bread and raisins baked in an easy vanilla custard.
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