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Bread & Butter Pudding

grg bread and butter pudding recipe
grg bread and butter pudding recipe

Cooking Instructions

  1. Firstly line a square baking tray with parchment paper. It should be about 10cm deep and approximately 20x20cm in size
  2. Butter the bread both sides and cut into triangular quarters, keeping the crust on
  3. Layer the slice bread into the tray, over lapping the slices and sprinkling with raisins as you go. Do this until the tray is just about full
  4. Blend the milk, cream, vanilla and eggs together using a hand blender to make the custard
  5. Pour over the custard to completely cover the bread and allow it to soak into the bread
  6. You can lightly press the mix with your hands to help it soak in
  7. Leave in the fridge for an hour to allow the custard to really soak into the bread
  8. Place the baking tray in another tray with a 5cm pool of hot water in it – this is known as a 'bain-marie'
  9. Top the bread & butter pudding with a scattering of demerara sugar and place into the oven at 160c for 40 minutes
  10. Once cooked allow to cool to at room temperature until warm
  11. Serve with vanilla custard and a scoop of your favourite ice cream

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