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Close-up of a serving of warm bread pudding showing layers of buttered bread soaked in nutmeg-spiced custard.
TahaCooks Editor

Traditional Bread & Butter Pudding

A quintessentially British "nursery pudding" that elevates humble staples into a golden, comforting masterpiece. Thick slices of day-old farmhouse bread are buttered to the edges, layered with plump sultanas, and submerged in a nutmeg-scented vanilla custard. Baked until the top is crisp and caramelized while the center remains a silky, melt-in-the-mouth delight.
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Prep Time 15 minutes
Cook Time 35 minutes
Soaking Time 30 minutes
Total Time 20 minutes
Servings: 4 People
Course: Dessert, Family Dinner
Cuisine: British, European
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 8 Slices White Farmhouse Bread Best if 1-2 days old; crusts can be left on or removed.
  • 50 g Unsalted Butter Softened to room temperature for easy spreading.
  • 50 g Sultanas or Raisins Can be soaked in a little warm water or brandy first to plump up.
  • 3 Large Eggs Room temperature for a smoother custard.
  • 300 ml Whole Milk Provides the traditional creamy base.
  • 100 ml Double Cream Adds richness; can be swapped for more milk for a lighter version.
  • 50 g Caster Sugar Plus extra for sprinkling on top for a crunchy finish.
  • 1 tsp Vanilla Extract Use high-quality bean paste for visible vanilla flecks.
  • 1/2 tsp Ground Nutmeg Freshly grated is preferred for a better aroma.

Equipment

  • 1 Baking Dish A 2-quart (approx. 23cm) shallow ceramic or glass dish works best for even heat.
  • 1 Large Mixing Bowl For whisking together your milk, cream, and egg custard.
  • 1 Whisk A balloon whisk is ideal for ensuring the eggs and sugar are fully incorporated.
  • 1 Serrated Bread Knife Perfect for cutting even triangles through the bread without crushing it.
  • 1 Measuring Jug To accurately measure the milk and double cream ratios.
  • 1 Small Saucepan (Optional) Use if you prefer to warm the milk and infuse it with spices first.

Method
 

  1. Prep the Bread:
    Generously butter each slice of bread right to the edges. Cut the slices into halves or triangles.
  2. Layer the Dish:
    Arrange half of the bread triangles in the bottom of a greased baking dish, slightly overlapping them. Sprinkle the sultanas (or raisins) evenly over this layer. Top with the remaining bread triangles, arranged in an attractive overlapping pattern with the points facing upward.
  3. Prepare the Custard:
    In a large mixing bowl, whisk the eggs and caster sugar until pale. Pour in the whole milk, double cream, and vanilla extract. Whisk again until the mixture is completely smooth.
  4. The Soaking Secret:
    Pour the custard mixture slowly over the bread, ensuring all the slices are coated. Sprinkle the ground nutmeg and a little extra sugar over the top. Press the bread down gently with a fork, then let it sit and soak for 30 minutes.
  5. Baking:
    Preheat your oven to 180°C (350°F). Place the dish in the center of the oven and bake for 30–35 minutes.
  6. The Finish:
    The pudding is ready when the top is golden-brown and crisp, and the custard has set but still has a gentle wobble in the center. Let it stand for 5 minutes before serving.

Notes

Serving & Presentation

The Perfect Finish
  • Resting: Let the pudding stand for 5 minutes before serving to allow the custard to firm up slightly.
  • The Glaze: For a professional shine, brush the top with a little warmed apricot jam or honey.
Classic Pairings
  • Hot: Serve with a generous pour of hot vanilla custard or a splash of double cream.
  • Cold: Pair with a scoop of vanilla bean ice cream to contrast the warm, spiced bread.
Visual Appeal
  • Serve in the baking dish for a rustic, family-style look.
  • Garnish with a light dusting of icing sugar and a few fresh berries for a pop of color.