Buttered slices of day-old white bread layered with sultanas, soaked in vanilla custard and baked until puffed and set. The top bakes crisp and golden under a sprinkling of demerara sugar while the center stays soft and creamy. Makes 8 servings in about 1 hr 40 min.
Prep20 min
Cook40 min
Cooling40 min
Total
1 hr 40 min
Servings
8
Ingredients
Adjust yield
servings
Scales from a half to a double batch; give a bigger batch a little more time.
⅓ cup (70 g)unsalted butter, softened, plus a little for the dish
10 ½ oz (300 g)white sandwich bread, about 10 slices, a day or two old, crusts left on
Rub the inside of the baking dish with a little of the unsalted butter. Spread the rest of the unsalted butter thinly over one side of each slice of white sandwich bread, then cut each slice diagonally into 2 triangles.
Arrange a layer of bread triangles, buttered side up, over the bottom of the dish and scatter over half of the sultanas. Add the remaining bread in overlapping rows, points sticking up, and tuck the rest of the sultanas between the slices so they do not burn on top.
Heat the whole milk and heavy cream in a saucepan over medium heat until steaming with small bubbles at the edge, 4 to 5 minutes; do not boil.
In a bowl, whisk the eggs, egg yolks, granulated sugar and vanilla extract until smooth. Slowly pour in the hot milk mixture while whisking constantly.
Pour the custard evenly over the bread, pressing the slices down gently with a spatula so every piece is moistened. Let the pudding stand for 30 minutes so the bread soaks up the custard; preheat the oven to 350°F (175°C) while it stands.
Grate the nutmeg over the top and sprinkle evenly with the demerara sugar. Set the dish in a roasting pan and pour in hot water to come halfway up the sides of the dish.
Bake until the pudding is puffed and golden, the bread tips are crisp and the custard is just set with a slight wobble in the center, 35 to 40 minutes; the center should read 160°F (71°C) on an instant-read thermometer.
Lift the dish out of the water bath and let the pudding rest for 10 minutes before spooning into bowls.
Tips
Day-old bread soaks up the custard without turning to mush; very fresh bread can be dried in a 300°F (150°C) oven for 10 minutes first.
Keep the sultanas tucked under the bread; any left on the surface scorch and turn bitter.
The water bath keeps the custard silky; without it the edges can curdle before the center sets.
Bake until the custard in the center reaches 160°F (71°C), and refrigerate leftovers within 2 hours.
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How long does it take to make bread and butter pudding?
Plan on 20 minutes of prep and 40 minutes of cooking, plus 40 minutes to rest. The recipe makes 8 servings.
How should I store bread and butter pudding?
Cover and refrigerate leftovers for up to 2 days. Reheat portions in a 325°F (160°C) oven for 15 minutes or briefly in the microwave.
Can I make bread and butter pudding ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Serve it with english breakfast tea.
Variations
Orange-zest version: whisk 2 tsp (4 g) finely grated orange zest into the custard with the sugar; bake time unchanged.
Individual dessert cups: divide the layered bread and custard among eight 8-oz (240 ml) ramekins, soak 20 minutes and bake in the water bath for 20 to 25 minutes.
Marmalade pudding: spread 1/3 cup (100 g) orange marmalade over the buttered bread before cutting and use only 1/4 cup (50 g) sugar in the custard.
Brioche version: use 10 1/2 oz (300 g) sliced day-old brioche in place of the sandwich bread and cut the butter to 3 tbsp (40 g); bake time unchanged.
Estimated · per serving
Nutrition
Per serving = 1 of 8 servings this recipe makes.
395Calories / serving
22.0gFat
41.2gCarbs
9.1gProtein
22.8gSugar
Whole recipe (8 servings):
~3160 cal ·
176g fat ·
330g carbs ·
73g protein ·
182g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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