Bread And Butter Pudding

A Traditional School Pudding

Welcome to one of our more traditional pudding features, with a bit of practise you can get brilliant results. If you have some feedback or can suggest some improvements let us know, our feedback details are at the foot of the page. All our successful recipes are stored in the Recipe Directory.

Bread and butter pudding makes a lovely dessert, and is so easy to create. It is in essence slices of buttered bread combined with dried fruit oven baked with milk and eggs. Bread and butter pudding is something that many people associate with traditional British school dinners but the origins are in fact in a centuries old recipe called whitepot!

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Bread and butter pudding was at one time used as a way of consuming stale bread and some recipes recommend the use of old bread. It should be remembered that traditionally baked bread starts to go hard after 24-48 hours and some kinds of modern loaf are designed to stay soft longer. These needs to be taken into account.

I Ideally it should be light in texture with a nice crispy golden top and served hot is a perfect finish to a meal, if you really want to spoil yourself, put home made custard or ice cream on when you serve.

If you like traditional British puddings you might be interested in our spotted dick recipe.

A Simple Bread and Butter Pudding

Bread and Butter Pudding

Preparation time: 30 Minutes

Cooking time: 50 Minutes

Serves 4

Ingredients:

4/6 thin or medium sliced bread and butter
1 pint of milk
2 eggs
50g sultanas or raisins
50g currants
50g sugar
Grated nutmeg

This bread and butter pudding recipe by Patricia who's be making it for 40 years.

Bread and Butter Cooking Instructions:

  1. Grease a medium sized ovenproof dish (about 6-8"). 2. Butter the bread and then cut bread into triangles.
  2. Cover the bottom of the dish with a layer of bread then a layer of fruit and sugar on top, then another layer of bread with more fruit and sugar, finishing with a final layer of bread.
  3. Beat the eggs and milk together in a bowl.
  4. Then pour the milk and eggs over the pudding. 
  5. Leave to stand for 10-20 minutes, until the eggs and the milk have soaked into the bread.
  6. Sprinkle a little ground nutmeg and a dusting of sugar to make the top nice and crispy.
  7. Cook for 50 minutes on gas mark 3 (150°C).

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Your Comments

"Dear all, following up Mary's comments, I think that have stale or dry bread makes a huge difference to the end result. If the bread is too moist it just doesn't seem to taste the same. Molli from Hythe"