Bread and Butter Pudding
- Preparation Time: 35 Minutes
- Cooking Time: 45 Minutes
- Total Time: 1 hour 20 Minutes
- Serves: Six People
- Est. Calories: ~450 kcal per serving
- Meal Type: Dessert / Pudding
About This Dish
Bread and butter pudding is a traditional baked dessert prepared across Britain and Ireland. It was developed as a practical way to use stale bread and turn simple ingredients into a warm pudding. Over time, it became a common household dessert and is still widely served today, often with custard or cream.
Interesting Facts
Bread and butter pudding began as a way to reduce food waste.
- Older forms of the dish were linked to an earlier pudding called whitepot.
- The recipe varies from house to house, with some versions using only milk and others adding cream for a richer custard.
- Raisins or sultanas are commonly used, and nutmeg is one of the most traditional flavourings.
Ingredients
For the Pudding
- 8 slices of slightly stale white bread
- 50 g Kerrygold butter, softened
- 75 g sultanas or raisins
- 4 medium eggs
- 500 ml whole milk
- 150 ml double cream
- 50 g caster sugar
- 1 teaspoon vanilla extract
- ½ teaspoon freshly grated nutmeg
- 1 tablespoon demerara sugar
- Kerrygold butter, for greasing the dish
To Serve, Optional
- Warm custard
- Cream
- Ice cream
Method
- Prepare the oven and dish: Preheat the oven to 180°C, or 160°C fan, Gas Mark 4. Grease a medium ovenproof dish with butter.
Prepare the bread: Butter each slice of bread on one side. Cut the slices into triangles.
Layer the pudding: Arrange a layer of bread in the dish. Scatter over some of the sultanas or raisins. Continue layering until all the bread and fruit have been used.
Make the custard: In a bowl, whisk together the eggs, milk, cream, caster sugar, vanilla extract and most of the nutmeg.
Soak the bread: Pour the custard mixture evenly over the bread. Press the bread down lightly so it absorbs the liquid. Leave it to stand for 15 minutes.
Add the topping: Sprinkle the top with the demerara sugar and the remaining nutmeg.
Bake: Bake for 40 to 45 minutes, until the top is golden and the custard is set.
Serve: Leave the pudding to stand for 5 minutes before serving. Serve warm with custard, cream or ice cream.
Serving Suggestion
This pudding is best served warm. For a traditional British or Irish style, it is usually paired with pouring custard or fresh cream.
