Bread and Butter Pudding
By Groceree
Buttered slices of white bread layered with sultanas, soaked in a vanilla custard and baked until puffed, set and wobbly underneath, with a crisp, sugary top. Thrift turned into luxury.
Last updated
- Servings
- 6 servings
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 h 30 min
Ingredients
white bread8 slices
butter50 g
sultanas60 g
eggs3- egg yolks2
whole milk300 ml- double cream200 ml
caster sugar70 g
vanilla extract1 tsp
lemons1
nutmeg¼ tsp
apricot jam (optional)2 tbsp
Instructions
- 01
a baking dish. Spread the day-old , crusts on, with the softened and cut each slice into triangles.
- 02
Finely grate the zest from the . Arrange the triangles in overlapping rows, points up, scattering and zest between the layers.
- 03
Separate 2 , keeping the whites for another use. Whisk the with the 3 whole , the , , and all but 1 tablespoon of the , and pour over the .
- 04
Press the down gently and leave for 30 minutes so the custard soaks in.
- 05
Heat the oven to 170°C. Sprinkle with freshly grated and the reserved tablespoon of .
- 06
Stand the dish in a roasting tin half-filled with hot water and bake for 35 to 40 minutes until the custard is just set and the top golden and crisp.
- 07
Brush the top with warm if you like, and serve warm.
Notes
- Let the bread soak before baking, or the custard sits at the bottom.
- Bake it in a water bath and take it out while it still wobbles in the middle. Overbaked custard turns grainy.
- Leave the crusts on and the points sticking up — they are what crisp.
Nutrition per serving
- Calories
- 460 kcal
- Protein
- 10 g
- Carbs
- 50 g
- Fat
- 24 g
Estimated from the ingredients.
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