Bread and Butter Pudding (Baked Custard Pudding)
In short: Buttered bread layered with raisins and baked in a rich egg custard until golden on top and soft inside. A thrifty British pudding. It takes about 1 h in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 40 min
- Resting
- 30 min
- Total
- 1 h
- Servings
- 6
- Difficulty
- Easy
- Calories
- 505 kcal
Bread and butter pudding turns thin slices of buttered bread, a handful of dried fruit and a rich egg custard into one of Britain's most comforting puddings. The bread soaks up the custard, the top bakes to a crisp golden crust and the middle stays soft and creamy. It is a thrifty way to use up day-old bread, and it asks for nothing more than a bowl, a whisk and a baking dish. Serve it warm with extra cream.
Instructions
- Heat the oven to 180°C (350°F). Butter a 1.5 liter (6 cup) baking dish.
- Spread the bread with the soft butter and cut each slice into 4 triangles. Arrange them overlapping in the dish, scattering the raisins between the layers.
- Heat the milk and cream in a saucepan until steaming, not boiling. Whisk the eggs, sugar, vanilla and nutmeg in a bowl, then pour in the hot milk slowly, whisking.
- Pour the custard over the bread and press it down gently. Leave for 20 minutes so the bread soaks it up.
- Sprinkle with the extra sugar. Set the dish in a roasting pan and pour hot water into the pan until it reaches halfway up the sides of the dish.
- Bake for 35 to 40 minutes until the custard is just set with a slight wobble in the center and the top is crisp and golden.
- Rest for 10 minutes. Brush the top with warmed apricot jam if you like, and serve warm with cream or custard.
Tips
- Day-old bread soaks up the custard without turning to mush. Brioche or fruit loaf give a richer pudding.
- The water bath keeps the custard silky. Take the dish out while it still wobbles slightly in the middle, since it keeps setting as it rests.
Questions and answers
Can I make bread and butter pudding ahead?
Yes. Assemble it up to 8 hours ahead and keep it covered in the fridge. Bake it when you need it, adding about 5 minutes to the time.
Why is my bread and butter pudding watery?
It was probably underbaked, or the bread was too fresh to absorb the custard. Bake until the center is just set.
What bread is best for bread and butter pudding?
Thinly sliced white bread that is a day or two old is traditional. Brioche or fruit loaf give a richer result.
How long does it take to make Bread and Butter Pudding (Baked Custard Pudding)?
About 1 h in total: 20 min of preparation and 40 min of cooking.
How many calories are in Bread and Butter Pudding (Baked Custard Pudding)?
About 505 kcal per serving, with 11 g of protein, 52 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 505 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 52 g |
| Fat | 28 g |
| Fiber | 2 g |
| Sugar | 30 g |
| Sodium | 270 mg |
Estimated values, calculated from the ingredients.
