Bread and Butter Pudding
A comforting old-fashioned bread and butter pudding made with fruit toast, rich vanilla custard, and a dusting of icing sugar. Perfect served warm with cream or custard.
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Ingredients
- 650-700 g fruit toast fruit bread, brioche, or bread of choice
- 50 g softened butter
- 3 large eggs or 4 small eggs
- 1½ cups whole milk
- 1½ cups cream
- ¼ cup sugar
- 1 tsp vanilla essence
- icing sugar for dusting
- ¼ cup raspberry jam optional
- 1/2 tsp mixed spice if using plain bread
Instructions
- Preheat the oven to 170°C bake and lightly grease a medium-sized baking dish.
- Toast the fruit toast lightly, then spread each slice with butter.
- If using jam, spread a thin layer over some of the slices. Arrange the bread in the prepared baking dish, slightly overlapping as you go.
- In a large jug or bowl, whisk together the eggs, milk, cream, sugar, and vanilla essence until well combined.
- Slowly pour the custard mixture over the bread, making sure all the slices are coated. Cover the baking dish with foil.
- Place the pudding dish inside a larger roasting dish. Carefully pour hot water into the roasting dish until it reaches about halfway up the side of the pudding dish.
- Bake for 30–40 minutes, take the foil off half way through cooking. Keep an eye on the pudding and take out when the custard is set and the top is lightly golden.
- Allow to cool for 5–10 minutes before dusting with icing sugar.
- Serve warm with cream, custard, or vanilla ice cream.
Notes
Notes
- Slightly stale bread gives the best texture
- The custard will continue to set slightly as it cools
Variations
- Use different breads depending on what you have available
- Add jam, dried fruit, or extra spices
Storage
- Store in the fridge for up to 3 days
- Reheat before serving
Servings: 6