Bread and butter pudding recipes
Our top 3 of 25 Bread and butter pudding recipes
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Bread & Butter Pudding
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Baileys, Bread and Butter Pudding
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Alpro Simply Scrumptious Bread and Butter Pudding
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View all 25 variations
Tips
You can always try brown instead of white bread, for a very slightly healthier twist. My family all adore this recipe - except my husband who thinks (the heathen) that b & p pud should be eaten cold - of course there is never any left to get cold...
Ingredients
- 1 small loaf white bread
- 50g butter
- 100g sultanas
- 500ml milk
- 3 medium eggs
- 75g caster sugar
- 1 teasp Vanilla Extract
Method
- Cut the loaf into fairly thin slices, remove the crusts and butter them. Cut each into triangles ( 2 or 4 depending how dainty you want to be ). Butter a 2 1/2 inch deep, 1.5 litre heatproof dish. Layer in half the bread. Sprinkle the sultanas over, and cover with the rest of the bread - buttered side up.
- Mix together the milk, eggs, 50g of the sugar and the vanilla. Pour over the bread and leave it to rest for at least 10 minutes - I think this is a really important part as it helps the pudding go light and fluffly. Make sure all the sultanas are tucked out of sight, as I cannot abide the taste of burnt sultana!
- Put the dish into a roasting tin, sprinkle the reamining sugar over the top, and pour enough hot water into the tin to come halfway up the sides of the dish. Cook at 190c/375f/gas 5 for 30 minutes until the top is crispy and the custard hs just set. Serve.
- I sometimes sub double cream for half the milk for a luxury pud!
Ingredients
- 2 eggs
- 10 brioche
- as much as you need to butter the brioche butter
- 75g sultanas or currants
- 50g sugar
- 150ml milk
- 150ml double cream
- 50g chocolate chips
- approx. 70ml baileys
- cream or ice cream to serve with
Method
- 1. Cut all the brioche you need to cover the bottom of your dish into slices and butter them on one side. (Try to cut each one into 4 slices.)
- 2. Place your slices into the dish butter side up, so that the bottom of your dish is covered.
- 3. Sprinkle the fruit, chocolate chips and half of the sugar. (Make sure you spread these out evenly.)
- 4. Repeat steps 1 and 2 so that you have 2 layers.
- 5. Put your dish to aside for now and beat your eggs. When you have done that mix in the milk and cream until your mixture is a very pale cream colour.
- 6. Pour the on to your dish and sprinkle the remaining sugar on.
- 7. Push the brioche down with a fork so that all of the brioche is damp. Then leave to stand for 30 mins.
- 8. Bake at 170°C/Gas Mark 3 for 20 mins and then pour on Baileys.
- 9. Bake for remaining 25 – 40 mins until it has set and the top is crisp.
- serve with cream or ice cream.
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Tips
Even more delicious served with a splash of Alpro soya custard or an extra drizzle of Alpro cream alternative.
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- 8 thick slices white bread
- 50g margarine
- 350ml Alpro soya milk alternative
- 50ml Alpro soya cream alternative
- 2 medium eggs
- 1 tsp vanilla essence
- 1 tsp mixed spice
- 30g brown sugar
- 100g mixed raisins and sultanas
- 30g demerara sugar
Method
- Preheat an oven to 180ºC/355ºF/Gas mark 4, and grease a casserole dish (about 15cm by 10cm).
- Cut the crusts from the bread, spread generously with the margarine or butter and place in bottom of the casserole dish.
- Put the demerara sugar to one side. Beat together the remaining ingredients and pour over the bread, then sprinkle on the demerara.
- Sit the casserole dish in a roasting pan half filled with simmering water and cook for about 30 minutes until the top is crusty and golden but the filling still soft.
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